Imagine a side dish so delectable that it turns ordinary meals into extraordinary culinary experiences. Our Roasted Sweet Onions with Pecans is not just a recipe; it's a flavor revelation that will make your taste buds dance with joy. With minimal prep time and maximum flavor impact, this dish combines the natural sweetness of roasted onions with the rich, nutty crunch of toasted pecans, creating a side that's both elegant and incredibly simple to prepare.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 large sweet onions
- 1 cup pecans, chopped
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (204°C), ensuring the rack is positioned in the center of the oven for even roasting.
- Carefully peel the sweet onions, removing the outer papery skin and root ends. Cut the onions into quarters, keeping the root end slightly intact to help hold the quarters together during roasting.
- Place the quartered onions on a large rimmed baking sheet, spreading them out in a single layer to ensure even cooking.
- Drizzle the olive oil evenly over the onion quarters, using your hands to gently coat each piece, ensuring they are well-covered but not saturated.
- Sprinkle salt and freshly ground black pepper over the onions, seasoning them generously to enhance their natural sweetness.
- Place the baking sheet in the preheated oven and roast the onions for approximately 25-30 minutes, or until they become tender and develop golden-brown caramelized edges.
- During the last 5-7 minutes of roasting, scatter the chopped pecans across the baking sheet, allowing them to toast alongside the onions and develop a rich, nutty flavor.
- Remove the baking sheet from the oven and let the onions and pecans rest for 2-3 minutes to allow the flavors to meld and cool slightly.
- Transfer the roasted sweet onions and toasted pecans to a serving platter, arranging them attractively and ensuring an even distribution of nuts.
- Serve immediately as a warm side dish, allowing the caramelized onions and toasted pecans to showcase their rich, complementary flavors.
Tips
- Choose the right onions: Select large, fresh sweet onions like Vidalia for the best natural sweetness.
- Cut carefully: Keep the root end slightly intact when quartering to help the onion quarters hold their shape during roasting.
- Don't overcrowd: Spread onions in a single layer on the baking sheet to ensure even caramelization.
- Watch the toasting pecans: Add them in the last 5-7 minutes to prevent burning and achieve a perfect golden-brown color.
- Season generously: Salt and pepper enhance the onions' natural sweetness, so don't be shy with seasoning.
- Let them rest: Allow the onions and pecans to sit for a few minutes after roasting to develop deeper flavors.
- Serve immediately: This dish is best enjoyed warm, straight from the oven, to maximize its aromatic qualities.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 16g
Protein: g
Fat: g
Saturated Fat: 2g
Cholesterol: 0mg
