Roasted Sweet Onions With Pecans
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 6 | Servings | |||
INGREDIENTS
| 6 | Sweet onions | |
| 1/2 | c | Butter or margarine, melted |
| and divided | ||
| 1/4 | t | Salt, optional |
| 1/4 | t | Pepper, optional |
| 1/4 | c | Chopped pecans, chopped |
INSTRUCTIONS
Peel onions, leaving root ends intact. Set onions on root end, and cut vertically at 1/4-inch intervals to within 1/2 inch of root end. Turn onions clockwise, and cut in same manner, making a crisscross pattern. (Onions will look like blossoms.) Arrange onions in a 13- x 9-inch baking dish, allowing room in between for each to open. Drizzle with half of melted butter, and sprinkle with salt and pepper, if desired. Bake at 350 for 30 minutes, basting occasionally with remaining butter. Sprinkle with pecans, and bake 15 to 20 more minutes or until golden brown. Makes 12 servings. Recipe by: Southern Living Posted to MC-Recipe Digest V1 #1047 by Suzy Wert <SuzyWert@aol.com> on Jan 27, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 167
Calories From Fat: 162
Total Fat: 18.6g
Cholesterol: 40.7mg
Sodium: 99mg
Potassium: 24.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g