Roasted Spring Onions
Yossy Arefi
Recipe information
Yield
4 Servings
Ingredients
4 bunches spring onions, trimmed, halved lengthwise
6 sprigs thyme
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
½ cup low-sodium chicken broth
1 cup fresh breadcrumbs
1 teaspoon finely grated lemon zest
Preparation
Step 1
Preheat oven to 400°. Toss onions and thyme with 4 Tbsp. oil in a shallow 13x9” baking dish; season with salt and pepper. Add stock and roast until tender, 30–35 minutes.
Step 2
When onions are almost finished roasting, toss breadcrumbs and zest with remaining 2 Tbsp. oil; season with salt and pepper. Toast on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes.
Step 3
Serve onions topped with breadcrumbs.
Nutrition Per Serving
Calories (kcal) 330 Fat (g) 23 Saturated Fat (g) 3.5 Cholesterol (mg) 0 Carbohydrates (g) 29 Dietary Fiber (g) 4 Total Sugars (g) 5 Protein (g) 6 Sodium (mg) 410
