Name: Roasted Red Onions with Pomegranate, Orange, and Parsley Gremolata
Cook time: 40 minutes
Total time: 1 hour 35 minutes
Yield: Makes 8 to 10 servings
Ingredients: 5 tablespoons extra-virgin olive oil; 1/4 cup pomegranate molasses; 2 tablespoons red wine vinegar; 1 tablespoon minced fresh rosemary; 2 teaspoons coarse kosher salt; 1/2 teaspoon black pepper; 5 medium red onions, peeled, each cut into 8 wedges through core, with some core still attached to each piece; 2/3 cup fresh pomegranate seeds; 1 tablespoon chopped fresh Italian parsley; 2 teaspoons finely grated orange peel; Ingredient info: Pomegranate molasses is available at some supermarkets, Middle Eastern markets, and adrianascaravan.com.

The technique: When cooked at a high heat, some vegetables take on a deep, nutty flavor and golden brown color. In this recipe, the sugars in the pomegranate molasses enhance the caramelization process.
The payoff: Caramelized vegetables have that addictive sweet-savory taste and a lovely sheen.

Recipe notes

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