Roasted Red Onions

You can place these in the oven simultaneously with the lamb; in fact, they can be arranged around the roast on the same pan.

Yield: 8 servings (serving size: 1 onion half)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 99
  • Calories from fat: 15%
  • Fat: 1.7g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.6g
  • Carbohydrate: 19.6g
  • Fiber: 4.2g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 227mg
  • Calcium: 46mg


  • 4 medium red onions, peeled and halved (about 4 pounds)
  • Cooking spray
  • 2 teaspoons olive oil
  • 1 teaspoon balsamic vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Preheat oven to 400°.
  2. Arrange onions, cut sides down, in a 13 x 9-inch baking pan or on a broiler pan coated with cooking spray. Combine oil and remaining ingredients in a small bowl; stir with a whisk. Drizzle onions with oil mixture. Bake at 400° for 1 1/2 hours or until very tender.
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