This is a festive side which adds a splash of color and an exotic taste to compliment western style meats. Adapted from Bon Apetit.

Ingredients
2 Tbsp olive oil
2 Tbsp pomegranate molases
1 Tbsp red wine vinegar
1 tsp minced fresh rosemary
1 tsp coarse pink salt
3 ginds pepper
1 large red onion, peeled but not cored, cut into 8 wedges

Gremolata:
seeds from 1/2 of a pomegranate
1 Tbsp chopped fresh Italian parsley
1 tsp freshly grated orange rind

Method
Preheat oven to 425deg with rack in the middle of the oven. Place onions cut side down in roasting pan. Whisk together first 6 ingredients & toss with onions. Roast 30 minutes, flip gently and continue roasting until onions are tender, about 25 minutes longer.

Mix gremolata in a small bowl.

Arrange onions on a warmed serving platter, coating them with glaze in pan. Sprinkle with gremolata.

Serves 4

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