Roasted Onions and Radishes
Recipe courtesy Alex Guarnaschelli

2 tablespoons extra-virgin olive oil
3 medium red onions, peeled and quartered
Sea salt and freshly ground black pepper to taste
1 tablespoon honey
20 Breakfast (half red/ half white color) or Easter Egg (all red or all pink) radishes, washed, stemmed and cut in half
Juice from ½ lemon or splash red wine vinegar

Heat a large sauté pan and add the olive oil.

Add the onions and season them with salt and pepper.

Brown the onions, 3-5 minutes, over medium heat. Lower the heat, add the honey and radishes and cook for an additional 5-8 minutes.

Add a splash of water if the onions or radishes start to dry out or become overly browned. At this point, cook for a few additional minutes (depending on the size of onions and radishes) until the vegetables are tender when pierced with the tip of a knife.

Add the juice from ½ lemon or a splash of red wine vinegar.