5/20 PO Class meet on Basketball court


Vegetables: As Much Fun To Make As They Are To Eat!

Are you old enough to remember that slogan? Comment below if you know the product!

I’m always looking for new ways to eat more vegetables. I guess we all tend to fall into a cooking rut every now and then and make the same dishes over and over. There’s nothing wrong with that actually; they say that keeping it simple assures a better chance of success if you’re trying to make gradual, sustainable changes towards a more healthful diet and a healthier you!

In my continuing quest for new ways to prepare vegetables, I came across this recipe recently and was very pleasantly surprised at how delicious it was. Do you love onions as much as I do? Mmm, mmm I truly love onions! I use them in just about everything: soups, stews, stir fries and salads. When preparing soup I usually opt for the sweet ones like vidalia and I love red onion in my salads. Onions are relatively inexpensive and one of those foods you don’t necessarily have to buy organic because they’re not on the dirty dozen list. In fact, onions are on the “least contaminated list”… more reason to like and use them often!

This recipe for Roasted Red Onions was so good!:


2 red onions

1 sweet onion

2 Tablespoons freshly squeezed lemon juice

1 teaspoon Dijon mustard

1 teaspoon minced garlic

1/2 tablespoon minced fresh thyme leaves

3/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/4 cup olive oil


Preheat the oven to 400 degrees F. Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root-end-up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.

For the dressing, combine the lemon juice, mustard, garlic, thyme, salt and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.

With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned, tossing the onions once during cooking. Remove from the oven and drizzle with a little of  the reserved dressing. Serve warm or at room temperature.

Roasted Onions

I think I could have eaten the entire batch by myself! If you like onions give this one a try. I might use this vinaigrette recipe with other vegetables too.

I served these as a side dish with grilled chicken and salad (with more onions, of course!)

P.S. My daughter Emma has a cute blog about healthy eating.  Click here to check it out.

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