Tag Archives: easy dinner recipes

This Bold 5-Ingredient Sheet Pan Steak Supper From The Pioneer Woman Will Brighten Your Table

When it comes to quick and easy five-ingredient meals, you can rely on The Pioneer Woman for a healthy and scrumptious weeknight option. With fresh cherry tomatoes, crunchy bell peppers and juicy cuts of boneless ribeye steaks, this bright and bold sheet pan wonder from Ree Drummond is everything you need in a well-balanced meat and veggie dish. *chef’s kiss*

Related: Simple and Satisfying Recipes That Use 5 Ingredients or Less

Steak Sheet Pan Supper

Active Time: 20 minutes
Total Time: 20 minutes
Yields: 2 servings

Ingredients:

2 red bell peppers, cut into thick rounds
2 yellow bell peppers, cut into thick rounds
1 large yellow onion, cut into thick rounds (large rings only)
2 cups whole cherry tomatoes
Two 12-ounce boneless rib-eye steaks, about 1 1/2 inches thick
4 tsp Montreal steak seasoning
4 Tbsp olive oil
4 Tbsp salted butter
1 loaf crusty, artisan-style French bread, for serving

Related: The Pioneer Woman’s Cheesiest, Most Comforting Recipes Ever

Directions:

1. Position an oven rack on the highest level in the oven. Preheat the broiler on high.

2. Arrange the peppers on a sheet pan in a single layer. Do the same with the onions and cherry tomatoes. This will create a bed of vegetables for the steaks to sit on.

3. Lay the steaks directly on the vegetables with an inch or two between the steaks so they aren’t touching. Season the top of each steak with 1 teaspoon Montreal steak seasoning. Drizzle the top of each steak with 1 tablespoon olive oil. Top each steak with 1 tablespoon butter.

4. Broil until the tops of the steaks are nicely browned, about 5 minutes. Remove the pan from the oven and use a set of tongs to flip the steaks over. Sprinkle the other side of each steak with 1 teaspoon Montreal steak seasoning. Drizzle each steak with 1 tablespoon olive oil and top each with 1 tablespoon butter. Slide the pan back into the oven and broil the other side for 3 minutes.

5. Plate each steak with half of the veggies from the pan. Serve with a chunk of crusty French bread.

Watch the How-To Video for Steak Sheet Pan Supper


Want to spend less time in the kitchen and more time with your family? The Pioneer Woman’s top cooking tips for easier weeknight dinners will help you get started.

Watch The Pioneer Woman via stream Live and On Demand on the new Global TV App and on STACKTV. Food Network Canada is also available through all major TV service providers.

Baked brie with nuts and dried fruit

This Baked Brie With Nuts and Dried Fruit is the Perfect Holiday Appetizer (or Easy Dinner Idea!)

With five minutes of prep time, this incredibly easy appetizer is a favourite around the holidays — or any day for that matter. You don’t even need to splurge on a fancy Brie, a budget choice is just as delicious with every sweet and savoury bite. And while this holiday recipe calls for walnuts or hazelnuts, as well as cranberries or cherries, feel free to add in whatever nuts and dried fruit you prefer. Almond and pecans are always tasty, alongside apricots or figs. You can also swap out the herbs for a strip of orange or lemon zest too.

Baked brie with nuts and dried fruit

Baked Brie With Nuts and Dried Fruit

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

200 g double cream Brie
3 Tbsp packed brown sugar
3 Tbsp maple syrup
1 Tbsp butter
2 sprigs thyme or rosemary
½ cup toasted walnuts or hazelnuts
¼ cup dried cranberries or dried cherries

Baked brie with nuts and dried fruit ingredients on table

Directions:

1. Preheat the oven to 375°F (190°C). Place the Brie in a small oven-safe skillet or a parchment paper-lined baking tray. Score the top with a paring knife for the cheese to quickly warm. Bake until softened and slightly puffed all around about 15 minutes.

Related: Best Edible Gifts Under $20 That’ll Make Anyone’s Holiday Sweeter

2. While the Brie is in the oven, make the topping: combine the brown sugar, maple syrup, butter and thyme in a small saucepan over medium heat. Bring to a low boil; cook, stirring until brown sugar is dissolved, about 1 minute. Stir in nuts and dried cranberries.

Making baked brie with nuts and dried fruit

3. Immediately top warm Brie with hot pecan cranberry mixture and serve with crackers and fresh fruit if desired.

Tip: If using a heat-safe small skillet or ceramic dish, the Brie will stay warm for up to 15 minutes. It can also be reheated in the microwave until warm, about 30 seconds. If you’re a fan of toasted nuts, feel free to toast them before adding to the brown sugar mixture. Do so over medium heat, stirring until lightly browned, 3-5 minutes.

Serving of baked brie with nuts and dried fruit

Like Soo’s baked Brie recipe? Try her Chinese scallion pancakes or pan-fried pork chops with roast cabbage wedges.

The Pioneer Woman’s Fast White Chicken Chili Will Become a Weeknight Staple

When it comes to quick and easy meals, you can rely on Ree Drummond for an instant classic family staple. With a plethora of diverse palate-pleasing spices and hearty beans and cheeses, this one-pot wonder from The Pioneer Woman is everything you need from an easy chicken-forward chili recipe. Bon appetit!

Related: Ree Drummond’s Best Holiday Desserts (From Cookies to Cheesecake)

The Pioneer Woman’s Fast White Chicken Chili

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Yields: 6 servings

Ingredients:

1 Tbsp ground coriander
1 Tbsp ground cumin
2 tsp dried oregano
½ tsp paprika
½ tsp crushed red pepper flakes
1 tsp kosher salt
½ tsp freshly ground black pepper
3 Tbsp olive oil
4 skinless, boneless chicken breasts (1 ½ to 2 pounds total)
3 cups low-sodium chicken broth
½ cup heavy cream
2 Tbsp masa harina
Two 15-ounce cans cannellini beans, drained and rinsed
Two 4-ounce cans chopped green chiles, drained
One 10-ounce bag frozen corn
2 cups grated Monterey Jack cheese
1 avocado, diced
4 to 6 lime wedges

Related: 100 Popular Chicken Breast Recipes You Need to Try

Special Equipment: Pressure cooker

Directions:

1. Mix the coriander, cumin, oregano, paprika, red pepper flakes, salt and pepper together in a small bowl.

2. Add olive oil to a pressure cooker, set to saute and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth.

3. Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.

4. Put the heavy cream and masa harina in a small bowl and mix until smooth with a whisk or fork.

5. Switch the pressure cooker to saute and return the chicken to the pressure cooker along with the masa and heavy cream mixture, cannellini beans, green chiles and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.

6. Ladle the chili into 6 bowls. Top with cheese and avocado. Serve with lime wedges.

Related: The Pioneer Woman’s Cheesiest, Most Comforting Recipes Ever

Watch the How-To Video:


Want to spend less time in the kitchen and more time with your family? The Pioneer Woman’s top cooking tips for easier weeknight dinners will help you get started.

Watch The Pioneer Woman via stream Live and On Demand on the new Global TV App and on STACKTV. Food Network Canada is also available through all major TV service providers.

Easy One-Pan Crispy Chicken and Rice, 3 Delicious Ways

A cold-weather favourite, crispy chicken and rice delivers as a complete meal in one. Juicy chicken thighs are seared and then finish cooking in the oven on top of flavour-infused rice. The variations below take notes from cuisines around the world, using what’s fresh, in season or in the pantry. You can choose your own adventure once you get a feel for the formula, substituting what’s available or appealing to you and your family. These cozy recipes can even transmute from busy weeknights to casual entertaining on the weekend.   

One-Pan Chicken and Squash Risotto

Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Serves: 4

Ingredients:

2 Tbsp extra-virgin olive oil
1½ tsp kosher salt, divided
4 bone-in, skin-on chicken thighs
1 (1½ lb) kabocha, buttercup or butternut squash, peeled, seeded and cut into 1-inch pieces
1 tsp dried thyme
¼ tsp ground black pepper
1 clove garlic, minced
¾ cup arborio rice
2 ½ cups chicken stock
2 Tbsp apple cider vinegar
Handful fresh basil, to serve
Handful grated Parmesan, to serve  

Directions: 

1. Preheat oven to 400ºF. In a large high-sided pan (preferably with a lid), heat oil over medium-high heat. Season the skin side of chicken with ½ tsp salt and place in the hot oil skin-side down and sear for 8 to 10 minutes, until chicken releases easily from the pan and skin is golden. Sear on the second side for 2 minutes and then transfer to a plate. 

2. Reduce heat to medium and add squash, thyme, remaining 1 tsp salt and pepper. Sauté for 8 minutes, until squash is beginning to soften, then stir in garlic and cook for another 1 minute. Stir in rice followed by stock and vinegar. Place chicken skin-side up on top of rice mixture; the chicken should be submerged in the broth with the skin visible. 

3. Cover with lid or tight fitting foil and bake for 45 minutes, remove lid or foil and bake for another 5 to 10 minutes to lightly crisp up the chicken skin again and finish cooking the risotto. Garnish with basil and Parmesan, and serve immediately. 

One-Pan Chicken, Rice and Barley with Capers, Olives and Arugula

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Serves: 4


Ingredients: 

2 Tbsp extra-virgin olive oil
1½ tsp kosher salt, divided
4 bone-in, skin-on chicken thighs
1 clove garlic
½ cup green olives such as Castelvetrano, pitted and halved
3 Tbsp capers, drained
½ cup pearl barley
½ cup long-grain white rice
2 cups chicken stock
¼ tsp ground black pepper, plus more to serve
1 lemon, halved, divided
2 cups baby arugula 

Directions: 

1. Preheat oven to 400ºF. In a large high-sided pan (preferably with a lid), heat oil over medium-high heat. Season the skin side of chicken with ½ tsp salt and place in the hot oil skin-side down and sear for 8 to 10 minutes, until chicken releases easily from the pan and skin is golden. Sear on the second side for 2 minutes and then transfer to a plate. 

2. Reduce heat to medium and then stir in garlic and cook for 1 minute, until fragrant. Stir in capers and olives followed by remaining 1 tsp salt, barley, rice, broth and pepper. Squeeze over the juice of half of the lemon. Place chicken skin-side up on top of rice mixture; the chicken should be submerged in the broth with the skin visible. 

3. Cover with lid or tight fitting foil and bake for 45 minutes, remove lid or foil and bake for another 5 minutes to lightly crisp up the chicken skin again and finish cooking the grains. Slice the remaining lemon and use to decorate the top of the dish along with arugula and additional black pepper. Serve immediately. 

One-Pan Indian Chicken and Rice with Raisins, Yogurt and Lemon

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Serves: 4

Ingredients: 

2 Tbsp extra-virgin olive oil
1½ tsp kosher salt, divided
4 bone-in, skin-on chicken thighs
1½ tsp garam masala
1 tsp ground cumin
½ tsp ground turmeric
½ tsp crushed red pepper flakes, more or less to taste
1 clove garlic
1 cup basmati rice, rinsed and drained
⅓ cup sultana raisins
2 cups chicken broth
1 lemon, halved, divided
1 cup frozen peas
½ cup whole-milk yogurt
Handful cilantro leaves
½ tsp nigella seeds (black onion seeds)  

Directions: 

1. Preheat oven to 400ºF. In a large high-sided pan (preferably with a lid), heat oil over medium-high heat. Season the skin side of chicken with ½ tsp salt and place in the hot oil skin-side down and sear for 8 to 10 minutes, until chicken releases easily from the pan and skin is golden. Sear on the second side for 2 minutes and then transfer to a plate. 

2. Reduce heat to medium and then stir in garam masala, cumin, turmeric and crushed red pepper flakes, stirring for 1 minute, until spices are fragrant and toasted. Stir in garlic followed by rice, raisins and broth. Squeeze over the juice of half of the lemon. Place chicken skin-side up on top of rice mixture; the chicken should be submerged in the broth with the skin visible. 

3. Cover with lid or tight-fitting foil and bake for 45 minutes. Remove from oven, remove lid or foil and sprinkle over frozen peas and then transfer back to oven with the lid or foil off. Bake for another 5 minutes to lightly crisp up the chicken skin again and finish cooking the rice and peas. Slice the remaining lemon into wedges and use to decorate the top of the dish. Dollop over yogurt and sprinkle with cilantro and nigella seeds. Serve immediately. 

We have even more comforting one-pot recipes to choose from, plus 15 one-pot chicken dinners ready in 30 minutes or less.

College Grocery List: The Only 5 Ingredients You Need to Make Multiple Meals

Headed to college this fall? Wondering how you’re going to feed yourself with a limited budget, equipment and facilities? Don’t worry, we’ve got you covered with this list of five ingredients you’ll want to keep on hand, so you’ll only be 30 or so minutes away from an ultra-tasty meal. You can stretch these ingredients into a multitude of simple dishes that’ll keep you well-fed and satisfied throughout the school year (no cafeteria required).

1. Spaghetti

A staple item in most households, spaghetti is something you’ll want to always have on hand because it’s so versatile. Worried about the dishes? Did you know that with many pasta dishes you can cook the spaghetti right in the sauce? Less cleanup is always a good thing!

● Make Cacio e Pepe, a classic dish where all the ingredients are cooked together in one pot, and the sauce reduces while the pasta cooks, no draining necessary. You don’t even need to wait for the water to boil!

● You can’t go wrong with Spaghetti and Meatballs, a dependable dinner staple that’ll fill you right up. Do yourself a favour and make a big batch of Meatballs and Sauce to keep in your freezer, so you’ve got a proper meal at your fingertips any time!

● Looking for something different? This Spaghetti and Meatball Bake lets you eat spaghetti and meatballs by the slice instead of the bowl! Each slab of this easy-to-prepare casserole has tiny meatballs and pockets of cheese. Change it up by using cooked sausage slices, or add extra veggies if you have them on hand.

● Got extra cooked spaghetti? No problem – this Genius 20-Minute Spaghetti Frittata is a great way to disguise leftovers as a completely new meal!

2. Eggs

If you’re going to keep one “fresh” food on hand, it has to be eggs. They’re so versatile: you can use them in breakfast, lunch and dinner recipes for an easy, tasty protein fix. Hard or soft-boil them, fry them or use them in these recipe suggestions – the possibilities are endless!

● A classic way to use eggs and all the “bits and pieces” in your fridge is in a Veggie-Filled Frittata. Not only are they simple to make, it’s a “one and done” dish that cooks up in less than 30 minutes. It also makes for tasty leftovers.

● Looking for something a little more substantial? Whip up a Quick Quiche. If you use store-bought pie crust, this meal could not be any easier. Once again, you can customize the filling according to which ingredients you have on hand. It’s excellent to make on the weekend for meals throughout the week, and pairs perfectly with a Simple Green Salad.

● Eggs are also a staple ingredient for brunch. Dishes like Eggs Benedict that you might enjoy in a restaurant are actually fairly simple to make at home. Got eggs? Got English muffins? You’re halfway there! Even that fancy sounding Hollandaise sauce is simple to make at home.

● Lastly, all students need a reliable on-the-go meal that can stand-in for breakfast, lunch or as a healthy between-class snack hack. These Prosciutto-Wrapped Egg Cups are here for you.

3. Canned Tomatoes

Canned tomatoes should be a staple in anyone’s pantry, but particularly in a college student’s, because of how versatile they are. A simple can of tomatoes can transform into any number of dishes. Bonus? If you have an immersion blender or mini blender, you can make your own tomato juice!

● Are you a fan of breakfast for lunch or dinner? Shakshuka should be a go-to meal of yours. Stewed veggies with poached eggs makes an excellent quick, healthy meal for one, but it’s easy to batch up if you’re cooking for a crowd! Use a Quick Ratatouille as a base for even more flavour. You can also make the Ratatouille on its own for a quick and easy meal to serve over rice, or with crusty bread to soak up the sauce.

● A foolproof way to transform a can of tomatoes is to make Tomato Soup (with grilled cheese, obviously). This tasty version features mini bacon grilled cheese sandwiches, taking things up a notch to create the ultimate comfort food pairing.

● Get inspired by the flavours of Middle Eastern cuisine and whip together a Moroccan Vegetable Couscous Dish in just 30 minutes. Canned tomatoes are used as the base, together with frozen squash and a can of chickpeas.

● Why let a can of tomatoes sit untouched on your shelf, when Skillet Chicken Parmesan could be in your future? Use crushed canned tomatoes, or tomato puree for the base for a quick, comforting dinner that certainly beats the cafeteria.

4. Frozen Mixed Vegetables

Trying to eat healthy on a college student’s budget isn’t always easy, especially when you factor in the cost of fresh fruits and vegetables. One way around this is to substitute frozen veggies where possible. Flash frozen when in season, they’re the next best thing compared to fresh, and also budget friendly. If you have these in your freezer, there are so many ways you can feed yourself!

● A classic way to use frozen vegetables is in a Quick Fried Rice. Add a splash of soy sauce for flavour and you’ve got yourself a healthy meal in a flash. Incorporate chicken, beef or tofu for extra protein if desired, or simply make a Plain Omelette and chop it into the rice and veggies for a restaurant favourite that’s easy to replicate at home.

● Looking to batch cook a recipe to enjoy throughout the week? If you’ve got frozen veggies on hand, you’ve got the makings of a tasty Vegetable Soup. Add cooked leftover turkey or chicken for a complete meal in a bowl!

● Hankering for some comfort food? Ramp up your Casserole game by adding a medley of frozen veggies into the mix. This drool-worthy recipe by Alton Brown is a creative (and easier) take on chicken pot pie.

● Grill your frozen vegetables, then add them to hearty Vegetarian Burritos. Serve with rice or salad on the side for a satisfying meal in a flash!

5. English Muffins

While you might not always have fresh bread on hand,  if you have a small freezer, store English muffins, which are the perfect base for so many great recipes! The obvious way to use these is toasted with butter and a sweet or savoury topping, but there are plenty of creative ways to fancy them up and make them all the more meal-worthy.

● We’ve already seen how muffins can be used for Eggs Benedict, but how about for a proper Breakfast Sandwich or even in place of a Burger Bun? They’re arguably the most versatile bread product there is, so keep an extra frozen pack in the fridge for when you’re in a meal pinch!

● Craving French Toast, but don’t have any bread on hand? Opt for English muffins instead, served alongside fresh fruit, eggs and bacon for a hearty meal that’ll keep you full and energized through all your morning classes.

● We’re a bit obsessed with these Easy English Muffin Pizzas (read: no need to worry about wasting precious time making the dough!), which can be assembled ahead and kept in the freezer for a satisfying anytime snack or meal. They’re perfect for those late-night study sessions.

● Other creative uses for English muffins include subbing them to make a sweet Bread Pudding, using them as the base for Tuna Melts, or even chopping them and drizzling with oil to make Crispy Croutons!

For more quick cooking tips and hacks, see these 35 budget-friendly recipes with canned beans, our best affordable chicken dinners and 25 cheap dinner ideas for two that won’t break the bank.

Easy 20-Minute Leftover Pasta Frittata With Radicchio Salad

Often, we end up cooking more pasta that we can chew on a giving evening, which means: extra helpings for the week ahead! But before you lather those leftover spaghetti noodles in tomato sauce and call it a meal, think outside the pan. This creative 20-minute dish gives leftover pasta a delicious makeover, resulting in a comforting, cheesy frittata. Top with fresh basil and tomatoes, and serve alongside prosciutto and a simple salad for a complete bacon and egg Italian mash-up!

Leftover Pasta Frittata with Quick Radicchio Salad

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

Frittata
2 slices prosciutto or thick sliced bacon
5 eggs
⅓ cup sour cream or Greek yogurt
¾ tsp salt
½ tsp pepper
2 Tbsp olive oil
4 cups leftover cooked spaghetti or other long pasta
1 cup cherry tomatoes, halved
⅔ cup finely grated Parmesan cheese, plus more for garnish
Basil leaves

Radicchio Salad
1 head radicchio, torn
1 Tbsp olive oil
Balsamic vinegar (optional)

Directions:

1. Preheat oven to 375°F.
2. Cook prosciutto or bacon in a 10-inch heatproof skillet or cast-iron pan over medium heat, turning once, until crisp. Set aside. Wipe pan clean.
3. In a large bowl, beat the eggs with sour cream, and salt and pepper until blended. Toss in pasta and 1/3 cup of the cheese.

4. In same pan, heat 2 Tbsp of the olive oil over medium, add pasta mixture and cook without stirring, about 3 minutes. Sprinkle with remaining 1/3 cup cheese. Transfer to oven.
5. Cook until puffed and slightly jiggly, about 5 minutes. For a crispy browned top, broil 2-3 minutes. Top with tomatoes and basil, and serve with bacon/prosciutto (or chop in pieces to scatter on top).

6. Tear radicchio and toss with olive oil and balsamic vinegar (if desired), garnish with shaved Parmesan.

Tip: Radicchio lettuce is slightly bitter and lends itself easily to a good olive oil and a drizzle of balsamic vinegar and Parmesan cheese for the quickest and elegant weeknight salad.

Tip: The centre will look slightly loose, puffed and jiggly, the hot pan will continue to cook the frittata with residual heat called carryover cooking.

How long do leftovers last in the fridge? We break it down. Plus, 30+ meals that taste better as leftovers, and tasty ways to use leftover rice.

Sheet-Pan Chicken Fajitas

No-Mess Sheet Pan Chicken Fajitas Will Change Your Dinner Game

Are you looking for a satisfying, flavourful dinner with barely any clean up? If so, sheet pan chicken fajitas is the recipe for you. Simply toss all ingredients on a baking sheet and pop in the oven for an easy, healthy and delicious meal. With very little prep and minimal clean-up required, you’ll surely be adding this dish to your family’s weeknight supper schedule.

Sheet-Pan-Chicken-Fajitas Recipe

Prep Time: 10 minutes
Cook Time: 27 minutes
Total Time: 37 minutes
Serves: 2 to 4 

Ingredients:
2 boneless, skinless chicken breasts, sliced into thin strips
1 yellow onion, cut into ½-inch pieces
1 red onion, cut into ½-inch pieces
1 red pepper, seeded and cut into ½-inch strips
1 yellow pepper, seeded and cut into ½-inch strips
¼ cup extra-virgin olive oil
2 tsp chili powder
2 tsp paprika
1½ tsp ground cumin
½ tsp granulated garlic powder
¼ tsp sea salt
1/8 tsp ground black pepper
4 to 6 tortillas
1 avocado, diced
⅓ cup fresh cilantro, roughly chopped
1 lime, cut into wedges

Directions:
1. Preheat the oven to 375ºF. On a large rimmed baking sheet, add chicken, onions, peppers, oil, chili powder, paprika, cumin, granulated garlice powder, salt and pepper. Toss well.

Sheet-Pan-Chicken-Fajitas Recipe

2. Bake for 25 minutes, or until chicken is cooked through and vegetables are tender. Stack tortillas and wrap securely in foil.
3. Remove cooked chicken and vegetable mixture from oven and make a clearing to add on tortilla package.

Sheet-Pan-Chicken-Fajitas Recipe

4. Set oven to broil. Return sheet pan with chicken and vegetable mixture and tortilla package to oven. Broil for about 2 minutes, until chicken and vegetables are slightly crisped and tortillas are warmed through.

Sheet-Pan-Chicken-Fajitas Recipe

5. Unwrap tortilla package. Build fajitas in tortillas with chicken and vegetable mixture, avocado, cilantro and a squeeze of lime. Serve.

Take your dinner chicken from ordinary to extraordinary tomorrow night, too, with these tasty recipes.

RoastedRedOnion

Budget-Friendly Dinner: Sweet Roasted Red Onions

By Bridget Oland

When I was growing up, onions were an unassuming kitchen staple.  Sliced and diced, they disappeared into dishes, leaving nothing but a little flavour. But all that changed when I moved to France after university. It was there I discovered this vegetable could star in a meal.

Pizza au onion (onion pizza) seemed like a bit of a joke when I spied it on the menu at a little bistro in eastern France, but one bite in I was converted. Who knew that onions could be so sweet? That revelation convinced me that this cheap and humble vegetable could stand on its own in any dish.

Years later, a friend wrote to me about roasting onions whole “until their shoulders slump.” By that time caramelized onions were standard fare in our house, the star of galettes and the occasional pizza. The idea of roasting them whole sounded like a delicious, easy way to use onions as a vegetable side dish.  Any size onion works with this recipe, although I prefer small- to medium-size onions. The dressing is optional.

Roasted Red Onions with Walnut Dressing, Courtesy of Bridget Oland, bridgetsgreenkitchen.com, Rothesay, N.B.

Serve these sweet, caramelized onions as a main or as a side dish to complement a hearty meat entrée.

RoastedRedOnion

Prep time: 10 minutes
Cook time: 1 hour
Yield: 4 servings

Ingredients
Onions
1tbsp (15 mL) olive oil
1 tbsp (15 mL) balsamic vinegar
pinch sea salt
pinch pepper
4 red onions (small or medium), tops and bottoms removed
1/2 tsp (2 mL) chopped fresh herbs (such as thyme or oregano)

Walnut Dressing
1/3 cup (75 mL) walnut oil
2 tbsp (30 mL) cider vinegar or sherry vinegar
1½ tsp (7 mL) fancy molasses
sea salt to taste
pepper to taste

Directions
Onions
1. Preheat oven to 350ºF (180ºC). Line rimmed baking sheet with parchment paper.
2. In bowl, whisk together olive oil, balsamic vinegar, salt and pepper.
3. Starting at top and stopping 1/2 inch (1 cm) from bottom, slice an “X” into each onion cutting it in quarters.
4. Place onions on a parchment-lined baking sheet. Gently pull wedges slightly apart; drizzle with oil mixture.
5. Bake for 50 minutes, or until fork-tender. (Cooking time will vary depending on size and  freshness of onions.)
6. Sprinkle with herbs and drizzle with Walnut Dressing just before serving.

Walnut Dressing
1. In Mason jar, combine walnut oil, cider vinegar, molasses , salt and pepper. Shake well.
2. Drizzle over onions.

Tip: Try substituting plum vinegar or sherry vinegar for the balsamic vinegar.

Follow the jump to print, save or share this Roasted Red Onion recipe.

Bridget’s Green Kitchen 
Bridget Oland is a creative home cook and mom of two young kids who shares recipes for wholesome everyday food that’s family friendly, eco-friendly and easy to prepare. Her blog, posts green-living tips to help readers make planet-healthy choices as they prepare great food.