Roasted Red Onions With Pomegranate, Orange, and Parsley Gremola

Name: Roasted Red Onions With Pomegranate, Orange, and Parsley Gremola
Ingredients: 5 tablespoons extra-virgin olive oil; 14 cup pomegranate molasses; 2 tablespoons red wine vinegar; 1 tablespoon minced fresh rosemary; 2 teaspoons coarse kosher salt; 12 teaspoon black pepper; 5 medium red onions, peeled, each cut into 8 wedges through core, with some core still attached to each piece; 23 cup fresh pomegranate seeds; 1 tablespoon chopped fresh Italian parsley; 2 teaspoons finely grated orange peel

10 ingredients

15 steps

Ingredients

5 tablespoons extra-virgin olive oil
14 cup pomegranate molasses
2 tablespoons red wine vinegar
1 tablespoon minced fresh rosemary
2 teaspoons coarse kosher salt
12 teaspoon black pepper
5 medium red onions, peeled, each cut into 8 wedges through core, with some core still attached to each piece
23 cup fresh pomegranate seeds
1 tablespoon chopped fresh Italian parsley
2 teaspoons finely grated orange peel

Directions

1

Onions: Position rack in center of oven and preheat to 425F Line large rimmed baking sheet with foil.
2

Whisk first 6 ingredients in large bowl.
3

Add onions; toss gently.
4

Arrange onions close together, 1 cut side down, on baking sheet; spoon juices from bowl over.
5

Roast 30 minutes.
6

Using small spatula, carefully turn onions over.
7

Continue to roast onions until tender and thickly coated with glaze, watching to prevent overbrowning, 25 to 28 minutes longer.
8

Remove from oven.
9

(DO AHEAD Can be made 3 hours ahead.
10

Let stand on baking sheet at room temperature.
11

Rewarm in 350F oven before serving, if desired.
12

).
13

Gremolata: Mix pomegranate seeds, parsley, and orange peel in small bowl.
14

Arrange warm or room-temperature onions on platter.
15

Sprinkle gremolata over and serve.