Roasted Red Onionspomegranate Orange Parsley Gremolata Recipes

Steps:

• Halve 2 pounds unpeeled red onions; toss in a large bowl with 1/4 cup olive oil, 1 teaspoon sweet smoked paprika and a pinch each of sugar and salt. Place the onions cut-side down on a baking sheet; roast at 450 degrees until soft and browned, 30 minutes.

Steps:

• Onions: Position rack in center of oven and preheat to 425°F Line large rimmed baking sheet with foil. Whisk first 6 ingredients in large bowl. Add onions; toss gently. Arrange onions close together, 1 cut side down, on baking sheet; spoon juices from bowl over. Roast 30 minutes. Using small spatula, carefully turn onions over. Continue to roast onions until tender and thickly coated with glaze, watching to prevent overbrowning, 25 to 28 minutes longer. Remove from oven. (DO AHEAD Can be made 3 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350°F oven before serving, if desired.).
• Gremolata: Mix pomegranate seeds, parsley, and orange peel in small bowl.
• Arrange warm or room-temperature onions on platter. Sprinkle gremolata over and serve.

Steps:

• Preheat oven to 425°F. Toss carrots, parsnips, turnips, and brussels sprouts in large bowl with 3 tablespoons oil. Transfer to rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, tossing often, about 1 hour. Transfer vegetables to large platter; cool.
• Using on/off turns, chop pecans in processor until coarsely ground. Transfer ground pecans to small bowl; stir in grated cheese, parsley, 1 tablespoon lemon juice, lemon peel, garlic, and 1 tablespoon oil. Season gremolata to taste with salt. Drizzle vegetables with remaining 2 tablespoons oil and remaining 1 tablespoon lemon juice. Sprinkle gremolata over vegetables just before serving.

Steps:

• the technique: caramelized When cooked at a high heat, some vegetables take on a deep, nutty flavor and golden brown color. In this recipe, the sugars in the pomegranate molasses enhance the caramelization process. The payoff: Caramelized vegetables have that addictive sweet-savory taste and a lovely sheen. onions Position rack in center of oven and preheat to 425°F. Line large rimmed baking sheet with foil. Whisk first 6 ingredients in large bowl. Add onions; toss gently. Arrange onions close together, 1 cut side down, on baking sheet; spoon juices from bowl over. Roast 30 minutes. Using small spatula, carefully turn onions over. Continue to roast onions until tender and thickly coated with glaze, watching to prevent overbrowning, 25 to 28 minutes longer. Remove from oven. DO AHEAD Can be made 3 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350°F oven before serving, if desired. gremolata Mix pomegranate seeds, parsley, and orange peel in small bowl. Arrange warm or room-temperature onions on platter. Sprinkle gremolata over and serve.