Balsamic Roasted Asparagus Onions
Balsamic Roasted Asparagus Onions combine tender asparagus with sweet pearl onions, garlic, thyme, and tangy balsamic vinegar. This colourful vegan side dish is especially suitable for spring dinners and holiday meals.
Equipment
- Baking sheet
- Large mixing bowl
- oven
- Silicone spatula
Ingredients
- 1 bunch Asparagus trimmed
- 1 cup Pearl Onions peeled
- 2 tablespoons Extra-Virgin Olive Oil
- 2 tablespoons Balsamic Vinegar
- 1 teaspoon Garlic Powder
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper freshly ground
- 1 teaspoon Fresh Thyme Leaves
Instructions
- Preheat the oven to 400°F (200°C).
- Place the trimmed asparagus and peeled pearl onions in a large mixing bowl.
- Drizzle with the olive oil and balsamic vinegar.
- Sprinkle with the garlic powder, kosher salt, and black pepper.
- Toss until the vegetables are evenly coated.
- Spread the asparagus and pearl onions in a single layer on a baking sheet.
- Roast for 10 minutes.
- Turn the asparagus and pearl onions.
- Continue roasting for another 10 minutes until the asparagus is tender and the onions are lightly caramelised.
- Remove the baking sheet from the oven.
- Sprinkle the fresh thyme over the vegetables.
- Let the vegetables rest for 5 minutes.
- Transfer to a serving dish and serve warm.
Notes & Wine Advice
Serving Suggestions
Serve the roasted vegetables with grilled chicken, baked fish, steak, risotto, pasta, or a vegetarian main course. They also work well as part of a spring holiday meal. For a larger vegetable selection, pair them with our Roasted Butternut Squash.Recipe Notes
Use asparagus spears of a similar thickness so they roast evenly. Arrange the vegetables in a single layer and avoid overcrowding the baking sheet. Crowded vegetables release steam and will not caramelise properly.Variations
Replace the pearl onions with shallots or red onion wedges. Add cherry tomatoes, mushrooms, lemon zest, Parmesan, or crushed red pepper. Rosemary or oregano can replace the fresh thyme.Storage
Refrigerate leftovers in an airtight container for up to three days. Reheat them briefly in the oven or air fryer to refresh the roasted texture. The vegetables can also be chopped and added cold to salads, pasta, or grain bowls.Wine Advice
A crisp Sauvignon Blanc complements the fresh asparagus and tangy balsamic vinegar. A light Pinot Grigio is another suitable choice for the sweet onions and aromatic thyme.Nutrition values
Serving: 1 portion | Calories: 100 kcal | Carbohydrates: 12 g | Protein: 3 g | Fat: 5 g | Saturated Fat: 1 g | Sodium: 300 mg | Sugar: 5 g