Behold Cipollini onions, just about the cutest little onions in the world, that are also super sweet when roasted! The name “cipollini” in Italian actually means “little onion” and they have a slightly flat appearance. They are made for roasting and caramelizing. Like butter. Peeling them with a paring knife was the easiest way to go.
We had a gray, rainy day a bit back and I had a craving for something a bit heartier than the spiralized salads that have been keeping me happy. Whole Foods had these little Cipollinis and some red, white, and blue (purple) fingerlings and they seemed lonely without baby spinach and chorizo. I am frequently lonely without chorizo as well. Fresh chorizo was nabbed at Publix, but for those who love, love the spicy chorizo, this is not it. It WAS super delicious and flavorful, but did not have the spice that I crave with my chorizo.
Another recent acquisition is the little silicone egg poachers that float. HA! What a trip these are. I had dreams of a juicy poached egg flowing over this dish and I got there almost. A few more practice runs with these little cups and I will achieve perfect poached eggdom. Frankly, I was too hungry to give it a second go for another photo. See? chorizo is like a siren call. Stay tuned for a post just on the poached eggs and you can check out the cups on Amazon here.
I roasted the onions and potatoes together but kept an eye out for the onions which were done a few minutes before the potatoes. This is an easy recipe to pull together when you are craving some good, old-fashioned comfort food. It was consumed while watching the last season of Game of Thrones because I am that far behind. And I did eat it with my almost-poached egg trial runs.
Cheers to comfort food, rainy days, and Game of Thrones catch-up!
- 2 pounds mini fingerling potatoes sliced in half (or any potatoes cut into 1 inch chunks)
- approximately 12 – 14 Cipollini onions (peeled)
- 1 – 2 pounds of fresh chorizo
- 4 handfuls of baby spinach
- 2 cloves of garlic – pressed or minced
- 2 tablespoons of butter
- 2 tablespoons of Olive Oil for the roasting of onions and potatoes
- salt and pepper to taste
Preheat oven to 400 degrees and then roast onions and potatoes after tossing lightly in olive oil. The onions took about 20 minutes and the potatoes took about 30 minutes. Adjust for your preferred level of doneness. I put the chorizo in a second pan and stuck it in the oven with the veggies. Roasting the chorizo takes approximately 35 – 40 minutes. When everything is done roasting, saute spinach in butter and garlic until just wilted. I added everything to the pan at that moment and tossed it before serving. Salt and pepper and enjoy!