Gwenniver
01-06-2001, 12:58 PM
Here it is--these were fantastic..and easy.
Roasted Vidalias (from Best of Cooking Light supplement)
4 medium Vidalia or other sweet onions, each peeled and cut into 8 wedges (about 2 lbs)
Olive-oil flavored cooking spray
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
1. Preheat oven to 350
2. Arrange onion wedges on a jelly-roll pan coated with cooking spray; lightly coat onions with cooking spray. Sprinkle onions with thyme, salt and pepper. Bake at 350 for 30 minutes. Turn onion wedges over; bake an additional 25 minutes or until onions are tender. Spoon onions into a serving dish, and drizzle with vinegar.
Yield: 4 servings (serving size: 3/4 cup)
Calories 57 (6% from fat); fat 0.4g (sat 0.1g, mono 0g, poly 0.1g); protein 1.7g; carb 12.6g; fiber 2.7g; chol 0mg; iron 0.8 mg; sodium 297 mg; calc 36 mg
I didn't measure the pepper (I never do unless it's a big amount or the star of the dish) but it was freshly ground. I'm not sure if the balsamic vinegar was put on while they were baking, drizzled on afterward, or forgotten entirely (I wasn't the only one cooking). And I know we scooped them right off the baking sheet--they never made it to a serving dish! I think the cooking time was about right.
Roasted Vidalias (from Best of Cooking Light supplement)
4 medium Vidalia or other sweet onions, each peeled and cut into 8 wedges (about 2 lbs)
Olive-oil flavored cooking spray
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon balsamic vinegar
1. Preheat oven to 350
2. Arrange onion wedges on a jelly-roll pan coated with cooking spray; lightly coat onions with cooking spray. Sprinkle onions with thyme, salt and pepper. Bake at 350 for 30 minutes. Turn onion wedges over; bake an additional 25 minutes or until onions are tender. Spoon onions into a serving dish, and drizzle with vinegar.
Yield: 4 servings (serving size: 3/4 cup)
Calories 57 (6% from fat); fat 0.4g (sat 0.1g, mono 0g, poly 0.1g); protein 1.7g; carb 12.6g; fiber 2.7g; chol 0mg; iron 0.8 mg; sodium 297 mg; calc 36 mg
I didn't measure the pepper (I never do unless it's a big amount or the star of the dish) but it was freshly ground. I'm not sure if the balsamic vinegar was put on while they were baking, drizzled on afterward, or forgotten entirely (I wasn't the only one cooking). And I know we scooped them right off the baking sheet--they never made it to a serving dish! I think the cooking time was about right.