Love this! Used red onions and they were soooo sweet! Goes right into the Thanksgiving file, but you could do it anytime!
February 25, 2014
I love this recipe Made it today. I burnt it a little bit more in the oven for my taste. It really does make a difference and taste best with sweet onions. It was delicious!
October 08, 2013
I'm giving this four stars, but my version was more like two stars. I took a previous reviewer's suggestion about adding crushed red pepper. Unfortunate, I added too much and the leftovers were way too hot. Sometimes it is best not to improvise!
May 22, 2013
Easy to prepare, quick and delicious side dish.
March 31, 2013
November 22, 2012
August 26, 2012
This is a meal by itself; rich and savory. I might add the onions a little later next time to keep them more crisp-tender.
March 25, 2012
I reviewed this long ago (2002) after it was featured in the magazine....it's one of my favorite things. I have served it for Thanksgiving, at brunches, all by itself when I just want to "veg out" and tonight I served it alongside CL's Barbequed Pork (the one with the coffee) also adding, for the first time, about a tablespoon of julienned ginger before roasting. Yum.
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