Marble-size pearl onions offer a milder, one-bite alternative to regular chopped alliums. (“Boiling onions” are a bit larger.) Sold in mesh bags, they should look dry but uncracked. Store in a cool, dry place.

To peel, drop pearl onions in boiling water for a minute or two. Drain and rinse with cold water. Trim root ends; skins will peel right off. Toss in olive oil with potato wedges and parsnip and carrot chunks, and roast alongside chicken.

For a delectable pasta dish, sauté peeled pearl onions with broccoli florets in butter or ghee over medium-high heat for 10 minutes, until onions are golden. Add sliced mushrooms and chopped fresh garlic; sauté another 5 minutes or until tender. Add a few tablespoons balsamic vinegar and white wine; simmer a few minutes, then add 1 cup broth and heat through. Toss with al dente pasta and Parmesan cheese.

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