I promised you some plant-based appies! These sweet and spicy purple pearl onions are simple and good, period! Prep is made easy by parboiling the tiny onions for 3 minutes with their skins on. Then you just pop the onion out of the skin —it’s fun — kinda like popping bubblewrap! After that, it’s just a quick coat in maple syrup, olive oil, chili powder and into the oven. Totally make-aheadable too!
These make a great appie for the Lemony Pasta with Peas & Arugula I posted a few days ago. I’ve got another plant-based appie recipe in the works as well, Mushroom Pate, so when all is said in done there will be four recipes in this Make it a Meal series, Peas & Love.
PS – Read more about my grand scheme to make it easier for vegans, vegetarians, and omnivores to eat together.
- 2 cups purple pearl onions. Leave the skins on.
- 1 tablespoon maple syrup
- 1 tablespoon olive oil. If you are not vegan then brown butter is a tasty option.
- 1 pinch hot chili powder
- Preheat the oven to 350.
- In a medium saucepan, parboil the onions for 3 minutes and then rinse in cold water.
- Slice the root end of the onion off, and then pop the onion out from its outer skin.
- In a small ovenproof pan, combine the onions, maple syrup, oil and chili powder.
- Roast for about 20 to 25 minutes until tender.
There’s so many ways to eat this! Some ideas, from vegan to carnivore, listed below:
- smeared on crusty baguette
- spooned onto pear slices
- as a topping on endive leaves
- a combo of endive, pear and onions! Yum!
- for vegetarians, the addition of goat cheese to any of the above
- for carnivores, this will pair well with chorizo or prosciutto
I’m always so thrilled to hear from not not readers! Do you cook often for groups with diverse diets or are you just looking for more plant-based options? Or just fun and delicious recipes?
Drop me a note below or on my Facebook page. And I’m on Instagram now too – find me @notnotnutritious.