Roasted Spring Onions

Recipe adapted from

Simple and herbaceous, this recipe sings notes of springtime. 

Prep Time

40 minutes

Cook Time

10 minutes


4 Servings


4 bunches onion, spring (trimmed and halved lengthwise)
6 thyme, fresh (sprigs)
6 tablespoons olive oil (divided)
  black pepper
1⁄2 cup stock, vegetable (or chicken stock)
1 cup breadcrumbs
1 teaspoon lemon zest (finely grated)


Preheat oven to 400F. In a large bowl, add 4 Tbsp of olive oil to the onions and thyme. Transfer to a baking dish and season with salt and pepper. Add stock and roast for about 30 minutes (the onions should be slightly tender).

Remove from oven and add breadcrumbs, lemon zest, and remaining 2 Tbsp of olive oil. Add more salt and pepper if desired. Return to oven and roast for 8-10 more minutes, tossing the vegetables halfway through.