Lemon-Rosemary Roasted Onions and Garlic
Lemon-Rosemary Roasted Onions and Garlic requires roughly 45 minutes from start to finish. This recipe covers 2% of your daily requirements of vitamins and minerals. This side dish has 53 calories, 1g of protein, and 5g of fat per serving. This recipe serves 12. If you have cloves garlic, salt and pepper, rosemary sprigs, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and whole 30 diet.
Instructions
Cut onions in half lengthwise.
Cut lemon in half lengthwise, then cut each half crosswise into 1/4-inch-thick slices; discard seeds and ends.
In a 12- by 17-inch baking pan, mix lemon, 1/4 cup water, olive oil, garlic, rosemary, and 1/4 teaspoon each salt and pepper.
Lay onions, cut side down, in pan, on and around lemons and herbs.
Bake in a 400 regular or convection oven until onions are soft when squeezed, 50 to 60 minutes. Check occasionally; if pan juices evaporate before onions are tender, add a few tablespoons of water. Arrange onions, cut side up, on a platter; distribute lemon, garlic, and rosemary over onions.
Serve hot or at room temperature.
Add more salt and pepper to taste.