Roasted Potatoes and Cipollini Onions with Thyme and Garlic
Baby potatoes and Cipollini onions roast together with fresh thyme stems and whole garlic cloves. Simply divine.
Equipment
- 10” to 12” cast iron skillet
Ingredients
- 12 ounces Cipollini onions, see Notes
- water, for boiling to remove skins
- 2 tablespoons unsalted butter
- 2 tablesoons avocado oil
- kosher salt, to taste
- freshly-cracked black pepper, to taste
- 1 pound baby potatoes, halved
- 5 whole garlic cloves
- 4 fresh thyme stems
- 2 teaspoons Italian parsley, chopped
Instructions
- Preheat the oven to 425 degrees F.
- Bring about 3 inches of water up to a boil in a medium saucepan. Carefully lower the onions into the water and boil for 2 minutes.
- Drain the onions and rinse with cold water (to stop the cooking process).
- When the onions are cool enough to handle, trim the ends of each onion and peel the outer layer off and discard. Set onions aside.
- Melt the butter with the oil in a large cast-iron skillet over medium-high heat. Add the onions, potatoes, garlic, thyme, and salt and pepper to taste. Toss to coat the veggies. Cook, stirring every couple of minutes, until you begin to see some browning, approximately 8 to 10 minutes.
- Place the skillet in the oven and roast for about 20 minutes, or until the vegetables are tender and nicely browned, stirring after 10 minutes.
- Remove from the oven. Serve from the skillet or pour the veggies into a shallow serving bowl.
- Top with the parsley. Serve immediately while still warm.
Notes
You can prepare the onions beforehand (boiling and trimming). Place the onions in a small zip-top bag or small airtight container for up to 2 days until ready to use. If you prefer, you can peel the onions as you would a regular onion. They tend to be a little more difficult to get that thin, outer layer off, unless you take off a whole onion layer, but then you would be wasting the cipollinis. It is quicker to just boil the water, blanch the onions and peel.
If you have a flavored salt that you love and believe would be delicious with this dish, go ahead and use that in place of the kosher salt and pepper. The Tea and Spice Exchange makes a very good seasoned salt called “A Salt for All Seasons.” They do not add starches or preservatives.
Nutrition Facts
Roasted Potatoes and Cipollini Onions with Thyme and Garlic
Amount per Serving
Calories
238.52
% Daily Value*
Fat
12.46
g
19
%
Saturated Fat
4.27
g
27
%
Polyunsaturated Fat
1.15
g
Monounsaturated Fat
6.42
g
Cholesterol
14.69
mg
5
%
Sodium
494.79
mg
22
%
Potassium
132.34
mg
4
%
Carbohydrates
28.08
g
9
%
Fiber
2.46
g
10
%
Sugar
3.26
g
4
%
Protein
4.26
g
9
%
Vitamin A
182
IU
4
%
Vitamin C
31.91
mg
39
%
Calcium
27.68
mg
3
%
Iron
1.38
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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