Ashley Rodriguez of the blog Not Without Salt (notwithoutsalt.com) started her professional career as a pastry chef. These days her savory foods stand out for their creativity and depth of flavor.

Serves 8 Prep time 15 minutes Cook time 45 minutes

5 tablespoons extra-virgin olive oil

1/4 cup pomegranate molasses

2 tablespoons red wine vinegar

1 tablespoon minced fresh rosemary

2 teaspoons coarse kosher salt

1/2 teaspoon black pepper

5 medium red onions, peeled, each cut into 8 wedges through core, leaving some core attached to each piece

2/3 cup fresh pomegranate seeds

1 tablespoon chopped fresh Italian parsley

2 teaspoons finely grated orange peel

1. Position rack in center of oven and preheat to 425F. Line a large rimmed baking sheet with parchment paper.

2. In a large bowl, whisk oil, molasses, vinegar, rosemary, salt and pepper; add onions and toss gently. Arrange onions close together, cut side down, on baking sheet; spoon juices from bowl over them. Roast 20 minutes. Using a small spatula, carefully turn onions over. Continue roasting until tender and thickly coated with glaze, watching to prevent overbrowning, 20 to 25 minutes longer. Remove from oven.

3. In small bowl, mix pomegranate seeds, parsley and orange peel to make the gremolata. Arrange warm or room-temperature onions on a platter and sprinkle gremolata over the top to serve. 

Tip
This dish can be made several hours in advance. To serve the onions warm, simply reheat in a 350F oven before serving.