Roasted Cipollini Onions and Tomatoes

This rustic side dish has a deep smoky flavour and a touch of sweetness, since cipollini onions are sweeter than regular onions and mild in flavour. If you can't find them, pearl onions are a good substitute.


16 cipollini onions
1 pint grape tomatoes
3 tbsp. extra virgin olive oil
1 tbsp. butter
Salt and freshly ground peppers, to taste
Pinch of smoked paprika (sweet)
4 sprigs thyme


Preheat oven to 375 degrees F.

Add cipollini to boiling salted water and cook for 2 to 3 minutes. Drain and transfer to ice bath. (Blanching the onions will make it easier to peel the skins.) Trim and peel cipollini. Pat dry.

Add cipollini, grape tomatoes, olive oil, smoked paprika, thyme sprigs, and salt and pepper to baking tray. Toss to combine. Dot with butter.

Roast in oven until tomatoes and cipollini onions are golden and tender, about 20 to 25 minutes. If tomatoes finish cooking before the onions, remove from pan and keep warm.

Yield: 4 to 6 servings.