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Lemon-Rosemary Roasted Onions and Garlic

Yield Makes 10 to 12 servings
Notes: If you have only one oven, roast the vegetables up to 1 day ahead; cover and chill. Let warm to room temperature to serve, or return to a 400º oven after the turkey is done; bake cold onions, uncovered, until warm, about 5 minutes. Squeeze the roasted garlic from peels onto potatoes or turkey.

Ingredients

  • 5 or 6 onions (about 8 oz. each), unpeeled, rinsed
  • 1 lemon (about 6 oz.), rinsed
  • 1/4 cup olive oil
  • 2 dozen large cloves garlic, unpeeled, rinsed
  • 6 fresh rosemary sprigs (each 6 to 8 in. long), rinsed, or 2 teaspoons dried rosemary
  • About 1/4 teaspoon each salt and pepper

Nutrition Information

  • calories 87
  • caloriesfromfat 48 %
  • protein 1.6 g
  • fat 4.7 g
  • satfat 0.6 g
  • carbohydrate 12 g
  • fiber 2.3 g
  • sodium 52 mg
  • cholesterol 0.0 mg

How to Make It

  1. 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.

  2. 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. Spread level in pan. Lay onions, cut side down, in pan, on and around lemons and herbs.

  3. Bake in a 400º 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.