An easy roasted salad or side dish with roasted red onions, yellow onions, fresh dill, sumac and pomegranate molasses.
Peel the onions and cut them into quarters.
Put them in a baking dish in a single layer.
Sprinkle salt and drizzle olive oil over them. Stir well with a spoon.
Roast in the oven until soft and caramelized, for 30 minutes.
Remove from the oven and let them cool down.
Add in sumac, pomegranate molasses and fresh dill. Serve warm or at room temperature.
Make sure the onion wedges are not overlapping. Put them in the baking dish in a single layer to have the best result. Otherwise, they will be steamed.
You can store the leftovers in an airtight container in the refrigerator for a few days. Then it’s better to bring it to room temperature or to reheat in a pan.
Don’t let the roasted onions sit at room temperature for more than an hour. Otherwise, they start to smell bad.
Don’t overbake the onions. Otherwise, they might lose their sweetness and juiciness.
Keywords: roasted onions, roasted red onions, how to roast onions