Roasted Cipollini Onions

Fingers crossed, in WORC garden there will be an onion bumper crop in a few months, without all the onion breath. Plenty of Walla Walla sweets are coming up ever-so-cutely in the garden and we’re excited, it’s hard to resist not yanking them out of the dirt too early during their growing season.

If you’ve never had a sweet onions of any kind, you’re living in a culinary cave! Yes, onion-haters, there are many wonderful varieties of sweet onions that are very mild on the onion flavor and high on the sugars.

Cipollini onions are perfect specimens of mini-flat orbs of cuteness and when roasted in the oven, the result is a platter full of gorgeous, caramelized bites of sweet poetry. Every bite is rich with roasted flavor, a kiss of fragrant thyme, sea salt and a texture that is soft, supple and a satisfying chew. I adore roasted onions and I promise you will too.

Treat roasted cipollini onions like you would any vegetable and you’ll be pleased with how much depth they can add to a dish. Fear not, roasted cippolinis make a fabulous vegetable side dish.

Last Saturday’s trip to the farmers market was a visual feast of sweet onions: white, red,  small, large, sweet, all with their green leaves attached, roots dangling in the open air and equally stunning. There’s something awe-inspiring about root vegetables and their relationship with dirt. Growing under ground, nurtured beneath the earth and finally emerging, covered in dirt, as a gorgeous culinary specimen. Dirt is a beautiful thing.

We look forward to finding more ground space (yeah, right) to grow more varieties of onions, especially cippolinis. For now, there’s a ton of fresh leeks growing in a pot and if they don’t get harvested soon, we’ll have a vase full of leek flowers. Onward to leek recipes!



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5 from 6 votes

Roasted Cipollini Recipe

This is simple and quick. No quantities are needed, just make as much or little as you need. It is written up for a pound of onions as reference.
Prep Time10 mins
Cook Time45 mins
Total Time45 mins
Servings: 4 servings
Calories: 77kcal


  • 1 pound (454 g) Cipollini Onions (pearl onions are an ok substitute), outer layer removed
  • 1 Tablespoon (15 ml) Olive Oil , or enough to liberally coat onions
  • 1 teaspoon (5 ml) fresh Thyme
  • 1/2 teaspoon (2.5 ml) Sea Salt , or to taste
  • fresh cracked Black Pepper


  • Preheat oven to 400º Roast
  • Toss onions and thyme with olive oil and place on a baking sheet or other oven safe dish. Sprinkle with sea salt and cracked black pepper to taste.
  • Roast in oven for about 35 minutes, turning every 10 minutes to brown sides evenly. Remove when tender and golden.
Course: Side Dish, Vegetables
Cuisine: Oven, Vegetable, Vegetarian


Calories: 77kcal | Carbohydrates: 11g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 169mg | Fiber: 2g | Sugar: 5g | Vitamin A: 26IU | Vitamin C: 9mg | Calcium: 28mg | Iron: 1mg
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Check out more of our vegetarian recipes here.