Recipe Menu
Picture of Roasted Cippolini Onions Recipe
italian lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1597 kcal 80 %
  • Fat 31 g 48 %
  • Saturated 3 g 17 %
  • Carbs 309 g 103 %
  • Fiber 51 g 204 %
  • Protein 34 g 68 %
  • Cholesterol 0 mg 0 %
  • Sodium 277 mg 12 %
  • Calcium 737 mg 74 %
  • Magnesium 321 mg 76 %
  • Potassium 4572 mg 97 %
  • Iron 8 mg 42 %
  • Zinc 5 mg 48 %
  • Phosphorus 903 mg 129 %
  • Vitamin A 0 µg 0 %
  • Vitamin C 222 mg 247 %
  • Thiamin (B1) 1 mg 115 %
  • Riboflavin (B2) 1 mg 62 %
  • Niacin (B3) 3 mg 22 %
  • Vitamin B6 4 mg 277 %
  • Folate equivalent (total) 570 µg 143 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 6 mg 37 %
  • Vitamin K 32 µg 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Roasted Cippolini Onions Recipe

Ingredients

  • 2 tablespoons canola oil
  • 1 1/2 pounds cippolini onions (about 24 onions), peeled (see this page)
  • 2/3 cup balsamic vinegar
  • Pinch of coarse salt
  • Pinch of freshly ground black pepper

Login or Join to leave a comment

Login Join

Discussion (0)