• Cooking Time: 35-45 minutes
  • Servings: 4-5
  • Preparation Time: 10 minutes


I saw this recipe on Barefoot Contesa on my parent's 37th wedding anniversary. I decided that I wanted to make dinner for them, so I paired these with some chicken piccata and some brown rice.


  • 2 large red onions
  • 1 large sweet/yellow onion
  • Juice of 1 lemon
  • 1 tsp of dijon mustard
  • 1/2 tbsp of fresh chopped thyme (I used lemon thyme; you could use dried, but use a little more than 1/2 tbsp)
  • 1 tsp of minced garlic
  • 3/4 tsp of salt
  • 1/4 tsp of freshly ground black pepper
  • 1/4 cup of olive oil


  • Preheat the oven to 400 degrees.
  • Mix the lemon juice, mustard, thyme, garlic, salt , pepper and olive oil in a bowl until all ingredients are incorporated. Then pour the marinade into a large ziplock bag.
  • Cut up the onions into wedges. To do this, cut the onion in half and then lay the halves down on the flat side and cut into the wedges.
  • Throw the cut up onion wedges into the ziplock bag and give it a good toss until the onions are coated. Place the onions on a large baking sheet.
  • Place the onions in the oven and let them roast for 35-45 mins.

Categories: Dinner  Roast  Savory  Side Dish  Stove  Sweet  Vegetable 

Author Credit: Ina Garten

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