Recipe information
Total Time
50 minutes
Yield
4 to 6 Servings
Ingredients
2
medium red onions, quartered through stem end
6
roasted red peppers (from a 24-ounce jar, preferably packed in brine), drained, halved lengthwise
6
garlic cloves
1
/4 cup extra-virgin olive oil
Kosher salt, freshly ground pepper
1
tablespoon (or more) Sherry vinegar or red wine vinegar
8
cups (loosely packed) frisée
1
/3 cup thinly sliced Spanish blue cheese (such as Cabrales or Valdeón; optional)
Preparation
Step 1
Preheat oven to 450°. Combine first 4 ingredients in a shallow 2-qt. baking dish; toss to coat. Season with salt and pepper.
Step 2
Roast vegetables, stirring occasionally, until onions are caramelized and softened, about 40 minutes. Stir in 1 Tbsp. Sherry vinegar. Season to taste with salt, pepper, and more vinegar, if desired.
Step 3
Arrange frisée on plates, dividing evenly. Spoon vegetables over frisée. Drizzle juices in baking dish over. Top with cheese, if desired.
Nutrition Per Serving
5 servings
1 serving contains: Calories (kcal) 190 Fat (g) 15 Saturated Fat (g) 3.5 Cholesterol (mg) 5 Carbohydrates (g) 12 Dietary Fiber (g) 2 Total Sugars (g) 5 Protein (g) 5 Sodium (mg) 440