Serves 4 / A treat for onion lovers. Ingredient tip: You can also add roasted root vegetables to the mix, such as small cubed parsnips, sweet potatoes, and fennel; simply increase the amount of rosemary, salt, and oil to coat.

1/4 pound pearl onions

2 teaspoons minced fresh rosemary

1/4 teaspoon sea salt

1 tablespoon olive oil

1. Remove onion skins by covering onions with boiling water; let sit for 30 minutes. Remove skin from each onion, keeping root end intact. Halve onions through root end to keep layers in place.

2. Preheat oven to 400¢ª. In a medium bowl, crush rosemary and salt together. Add oil and grind a bit more. Add onions and rub until coated. Place onions on a rimmed baking sheet. Place near oven bottom and roast until soft on the inside and a little leathery on the outside, about 20 minutes.

PER SERVING: 40 cal, 74% fat cal, 3g fat, 0g sat fat, 0mg chol, 0g protein, 2g carb, 1g fiber, 143mg sodium

Recipe provided by Joanne Saltzman, author of Intuitive Cooking (Book Publishing, 2006), and founder of the School of Natural Cookery in Boulder, Colorado (