Roasted Onions with Almond Pesto Recipe

Roasted Onions with Almond Pesto Recipe
Staff Writer
Onions
Stock.XCHNG/Ayla87

Onions

Keep this simple side dish recipe on hand for those moments when you’re in a pinch, and can’t think of anything to make. The richness of the almond pesto pairs nicely with the sweetness of roasted onions.

6
Servings
217
Calories Per Serving
Deliver Ingredients

Ingredients

  • 14-16 small yellow onions (1 ½- to 2-inches in diameter)
  • 1/2 cup plus 2 tablespoons olive oil
  • Pinch of salt and pepper, plus more to taste
  • 1/4 cup whole almonds, with skins
  • 1 large clove garlic
  • 1/4 teaspoon lemon zest, chopped finely
  • 1/4 cup Italian parsley, chopped finely
  • 3/4 cups basil leaves, chopped finely
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup fresh breadcrumbs

Directions

Preheat the oven to 350 degrees.

Place the onions in a large bowl. Add 1 tablespoon of the olive oil, a pinch of salt and pepper, and toss until coated. Transfer to a sheet pan and roast in the oven for 30 minutes or until semi-soft.

Bring a small pot of water to a boil over high heat and add the almonds. Cook for 1 minute, then immediately remove with a slotted spoon. Peel the skins with a kitchen towel. Place the almonds on a cookie sheet or sheet pan and roast for 7-8 minutes in the oven or until golden brown. Remove and cool completely. Place the almonds in a clean coffee grinder or food processor and grind until fine.

Using a mortar and pestle (you can also use a food processor), mash the garlic with a pinch of salt and pepper. Add the lemon zest, parsley, and basil and continue to grind by hand until the mixture is well blended. Add ½ cup of the olive oil, Parmesan cheese, and the ground almonds.

Heat the remaining olive oil in a small sauté pan over low heat and add the breadcrumbs, cooking until lightly browned, about 8 minutes.

Slice the cooked onions in half and place 1-1½ teaspoons of the almond pesto on each piece, or according to taste. Sprinkle each onion with the toasted breadcrumbs. Serve at room temperature.

Nutritional Facts

Total Fat
19g
27%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
8mg
3%
Carbohydrate, by difference
8g
6%
Protein
4g
9%
Vitamin A, RAE
37µg
5%
Vitamin C, total ascorbic acid
49mg
65%
Vitamin K (phylloquinone)
36µg
40%
Calcium, Ca
165mg
17%
Choline, total
3mg
1%
Folate, total
7µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
12mg
4%
Niacin
1mg
7%
Phosphorus, P
112mg
16%
Selenium, Se
2µg
4%
Sodium, Na
164mg
11%
Water
42g
2%

Onion Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Onion Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.