I love roasting vegetables. And all it really takes is olive oil and coarse salt, an oven hovering around 400 degrees and about 25-40 minutes, depending on the veggie.

It makes them all taste sweet, caramelized, and above all approachable. And then, once I have done the rounds with olive oil and salt, I like to play a little. So I add rosemary and cayenne and brown sugar to sweet potatoes (here), and in the name of Barefoot Contessa added dijon to my new potatoes; and now this: red onions will never be the same.

Shocking really. Maybe you will ask for a side of these onions instead of ice cream with your next pie. Your kids won’t know what hit them. Are these really onions? Now, I am not saying the goal is to mask the flavor of onions, just that I am impressed with how slow-roasting brings out the sweetness of onions (or a plethora of other vegetables), and with a few extra shakes of this and that you have your new golden side dish.

Roasted Red Onions
3 red onions, sliced in 1/2 inch half-moons
olive oil
kosher salt
2 T raisins
2 cloves garlic, minced
1/4 cup honey
1/4 cup apple cider vinegar

Oven to 400; cut onions in half, then in 1/2 inch wedges. Put in baking dish, lube with the olive oil, sprinkle liberally with kosher salt. Roast in oven 40 minutes. Meanwhile, combine raisins, garlic, honey and vinegar in saucepan over medium heat. Bring to simmer, off heat. Add to onions, once they have roasted for 40 minutes. Stir onions, roast another 15 minutes. Serve.

Other, recent roastings:

• Brussel Sprouts
• Sweet Potatoes
• Two bulbs of Fennel
• Roma Tomatoes
• Roasted Kohlrabi from Alanna at Veggie Venture
• from Heidi at 101 Cookbooks gives us Roasted Cauliflower

We adore roasted veggies at our house. It seems the possibilities are endless when it comes to roasting veggies. Roasting is especially important for those eyebrow raising, face wincing vegetables (translation: not sure about these, mom.); roasting seems to assuage any concerns about flavor, texture and ultimately consumption. The proof is in the roasting: none of us liked brussel sprouts. BUT when roasted with olive oil and coarse salt they become an immediate favorite, a request in the name of side-dishes. Cooking them this way causes two of us to become giddy, and a third to keep saying: “I really don’t like brussel sprouts… but I really like these.” And a fourth? The jury is still out.This Thanksgiving, we have a history-marking, unusual dinner to attend. My dear friend is getting married, and Thanksgiving week is the time she chose. It is perfect, really. Not only is it her favorite holiday, but it will involve a pile of people coming together to be thankful for love, for festivity, for cause to celebrate over a table bursting with food.

And we each signed up for a plethora of food favorites, must-haves for the big meal, memories from families near and far. My contribution will be brussel sprouts and orange rolls. I will roll up my sleeves and help everyone else, since these brussel sprouts—which often appear on our table at home—will take no more than 10 minutes to prepare:

Roasted Brussel Sprouts
brussel sprouts
olive oil
coarse salt (fleur de sel is best)

Cut tops off sprouts, slice in half if they are nearing the size of golf balls. Douse with olive oil, use hands to toss, so all are lightly coated with oil. Sprinkle with salt. Place in 400 oven for 30 minutes. Give thanks and serve.