Roasted Red Onions

Roasted Red Onions

5 T olive oil

¼ c pomegranate molasses                          

2 T red wine vinegar

1 T rosemary

2 t salt

½ t pepper

Mix all together and pour over:

5 med red onions, wedged to 8

Optional:
2/3 c pomegranate seeds

1 T fresh parsley

2 t grated orange peel

Roast 30 minutes at 425 degrees F

Carefully turn over, roast another 25 minutes