Roasted Baby Vidalia Onions and Cherry Tomatoes
Roasted Baby Vidalia Onions and Cherry Tomatoes - tiny new Vidalia onions, are slow roasted with cherry tomatoes, olive oil, and fresh thyme.
Servings 4 servings
Ingredients
- 1 bunch baby Vidalia onions
- 1 pint cherry tomatoes
- 2 tablespoons olive oil
- 10 stems fresh thyme
- salt
- pepper
Instructions
- Preheat the oven to 400 degrees.
- Prepare the onions by removing a small slice from the root end and any limp or brown stems. Cut each in half lengthwise.
- Prepare the cherry tomatoes by slicing in half.
- Place the onions and tomato halves on a large baking sheet. Sprinkle lightly with salt and pepper.
- Scatter the thyme over the baking sheet.
- Drizzle the olive oil over the vegetables.
- Toss until all the ingredients are coated with olive oil.
- Cook for 30-35 minutes or until the onions and tomatoes are wilted and lightly browned.
Notes
- For extra flavor, try using a garlic-infused olive oil.
- Serve as a side dish or a bruschetta topping.
- Leftovers may be stored in a tightly closed container in the refrigerator for 3 to 4 days. Reheat in the microwave.
Nutrition
Serving: 1 | Calories: 86kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 13mg | Potassium: 273mg | Fiber: 1g | Sugar: 3g | Vitamin A: 697IU | Vitamin C: 31mg | Calcium: 23mg | Iron: 1mg
