Roasted Red Onions With Pomegranate, Orange, And Parsley Gremolata

• 5 tablespoons extra-virgin olive oil
• 1/4 cup pomegranate molasses
• 2 tablespoons red wine vinegar
• 1 tablespoon minced fresh rosemary
• 2 teaspoons coarse kosher salt
• 1/2 teaspoon black pepper
• 5 medium red onions, peeled, each cut into 8 wedges through core, with some core still attached to each piece
• 2/3 cup fresh pomegranate seeds
• 1 tablespoon chopped fresh Italian parsley
• 2 teaspoons finely grated orange peel
• Ingredient info: Pomegranate molasses is available at some supermarkets, Middle Eastern markets, and adrianascaravan.com.

1. Position rack in center of oven and preheat to 425u0b0F. Line large rimmed baking sheet with foil. Whisk first 6 ingredients in large bowl. Add onions; toss gently. Arrange onions close together, 1 cut side down, on baking sheet; spoon juices from bowl over. Roast 30 minutes. Using small spatula, carefully turn onions over. Continue to roast onions until tender and thickly coated with glaze, watching to prevent overbrowning, 25 to 28 minutes longer. Remove from oven. DO AHEAD:
2. Mix pomegranate seeds, parsley, and orange peel in small bowl.
3. Arrange warm or room-temperature onions on platter. Sprinkle gremolata over and serve.

extravirgin olive oil, pomegranate molasses, red wine vinegar, fresh rosemary, coarse kosher salt, black pepper, red onions, pomegranate seeds, fresh italian parsley, molasses

Taken from www.epicurious.com/recipes/food/views/roasted-red-onions-with-pomegranate-orange-and-parsley-gremolata-361814 (may not work)