Roasted Onions Balsamic
Ingredients:
1 olive oil cooking spray
4 medium onions, about 1 lb. unpeeled
1 tbsp olive oil
1 balsamic vinegar
Instructions:
Once you;ve tasted what this intensely flavored vinegar from Modena,
Italy, does to vegetables, you’ll wonder how you ever cooked without
it. We particularly like it on onions that have been roasted in
their skins. Beets, tomatoes, and winter squash are also delicious
splashed with balsamic vinegar. (this was the paragraph just above
the recipe…Ursula)
Preheat oven to 375. Lightly spray a shallow roasting pan with olive
oil spray. Wash onions and remove any loose skins. Rub onions with
olive oil. Bake until tender, about 45 minutes to 1 hour. Open
onions by cutting in half; drizzle with balsamic vinegar. Serve hot.
Makes 4 servings.
PER SERVING: Calorie 75, Protein 1 g, Carbohydrate 11 g, Fat 3 g,
Calories from fat 36%, Dietary fiber 0 g, cholesterol 0 mg,
sodium ~ 4 mg, potassium - 160 mg.
JOSLIN EXCHANGES - 2 vegetables…
Servings: 4
SOURCE: The Joslin diabetes Gourmet Cookbook by Bonnie Sanders
Polin, Ph.D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-
08760-6. Formatted into MM by Ursula R. Taylor.