iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Shrimp with Fresh Corn Grits

Ingredients:
3 ears of corn, husked
2 cups low-sodium chicken broth
1 cup whole milk
3/4 cup grits (not instant)
2 tablespoons unsalted butter
Kosher salt
Freshly ground pepper
1/4 cup olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon dried oregano
1/2 teaspoon hot smoked Spanish paprika or 1/2 teaspoon smoked paprika and a pinch of cayenne pepper
1 1/2 pounds large shrimp, peeled, deveined, tails left intact
Chopped fresh chives (for serving)

Instructions:
Grate 2 ears of corn on the large holes of a box grater over a medium bowl, catching as much juice as possible; set aside. Cut kernels from remaining ear of corn into another medium bowl; set aside.
Bring broth, milk, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat so liquid is at a simmer and gradually whisk in grits. Simmer, whisking often, until grits are very tender, 20-25 minutes. Mix in butter and reserved grated corn; season with salt and pepper.
Fifteen minutes after you have added grits to saucepan, heat oil in a large skillet over medium-high heat. Cook garlic, oregano, and paprika, stirring, until fragrant, about 30 seconds. Add reserved kernels and cook,stirring occasionally, until golden brown and beginning to pop, about 3 minutes. Add shrimp and cook, tossing occasionally, until cooked through, about 4 minutes.
Serve shrimp and corn over grits topped with chives.
Chickpea, Barley, and Feta Salad

Ingredients:
8 ounces green beans, halved crosswise, Kosher salt, 1 cup pearled, hulled, or hull-less barley, 1 teaspoon olive oil, 1/4 cup raw sunflower seeds, 1 15.5-ounce can chickpeas, rinsed, 4 ounces feta, crumbled, 2 tablespoons chopped fresh dill, 2 tablespoons fresh lemon juice, Toasted Spice Vinaigrette

Instructions:
Cook green beans in a large pot of boiling salted water until crisp-tender, about 3 minutes. Using a sieve or a slotted spoon, transfer to a bowl of ice water.
Return water to a boil, add barley, and simmer until tender (refer to packaging for timing); drain. Let cool on a baking sheet.
Heat oil in a small skillet over medium heat. Cook sunflower seeds, tossing occasionally, until golden brown, about 5 minutes; let cool.
Toss green beans, barley, sunflower seeds, chickpeas, feta, dill, lemon juice, and vinaigrette in a large bowl.
Aperol Mist

Ingredients:
1 ounce Aperol, 1 ounce fresh lemon juice, Hefeweizen style Belgian beer, Lemon twist

Instructions:
Combine 1 ounce Aperol and 1 ounce fresh lemon juice in a pint glass filled with ice. Top off with Hefeweizenstyle Belgian beer (such as Hoegaarden). Garnish with a lemon twist.
Grilled Flatiron Steak with Toasted Spice Vinaigrette

Ingredients:
1 1/2 pound flatiron or skirt steak, cut into 4 pieces, 1 Tablespoon olive oil, Kosher salt, Freshly ground black pepper, 4 beefsteak or heirloom tomatoes, sliced 1/2" thick, Toasted Spice Vinaigrette

Instructions:
Prepare grill for medium-high heat. Rub steak with oil; season with salt and pepper. Grill about 4 minutes per side for medium-rare. Let cool 5 minutes before slicing against the grain.
Serve steak on top of tomatoes with vinaigrette spooned over.
Egg Sandwich with Bologna, Gherkin Mayo, and Crispy Onions

Ingredients:
"1/2 cup mayonnaise, such as Hellmans", 1 tablespoon whole-grain mustard
2 1/2 tablespoons prepared horseradish, drained
2 tablespoons minced gherkins
1 tablespoon lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons all-purpose flour
Kosher salt
Black pepper
1/3 cup thinly sliced red onion rings
Vegetable oil
2 small Kaiser or ciabatta rolls or brioche buns, split
1 tablespoon butter
6 thin slices Lancaster county sweet beef bologna, kosher beef salami, or summer sausage
1 tablespoon vegetable oil
2 large eggs
Kosher salt and black pepper, to taste
2 slices smoked white cheddar
Several dashes green hot sauce
such as Tabasco Green Pepper Sauce
to taste

Instructions:
Mix together all mayo ingredients in a medium bowl and set aside.
Fry the onions (if making): Season the flour with salt and pepper and toss the onions in the flour. Fill a small pot with oil to a depth of 1/2-inch and heat the oil over medium heat. Fry the onions, turning occasionally, until crispy and golden brown, 3 to 4 minutes. Drain on a paper towel lined plate and season with salt and pepper.
Heat a medium skillet over medium-high heat. Spread the cut sides of the rolls or buns with butter, and toast in the skillet over medium heat until golden brown; set aside. Add the meat slices to the skillet and warm until slightly crisped, 2 to 3 minutes per side; set aside. Add oil to skillet and gently fry eggs over medium-low heat, until egg white has set but yolk is still soft, 3 to 4 minutes. Season the eggs with salt and pepper. Place the meat on the bottom bun, followed by the egg, cheese, crispy onions, and hot sauce, if using. Spread the top buns with 1 to 2 tablespoons gherkin mayo and close the sandwiches. Serve immediately.
Grilled Sichuan Cumin Lamb Chops with Quick Pickled Cucumbers

Ingredients:
1/4 cup ground cumin
2 tablespoons crushed red pepper flakes
1 tablespoon toasted sesame oil
1/2 cup canola oil
2 tablespoons kosher salt (Diamond Crystal)
3 pounds lamb shoulder blade chops (3/4-inch thick)
1 tablespoon sugar
2 tablespoon rice vinegar
4 Persian cucumbers, thinly sliced
Lettuce leaves
steamed rice
cilantro sprigs and Thai basil leaves for serving

Instructions:
In a large bowl, combine the cumin, pepper flakes, sesame oil, canola oil and 1 tablespoon of the salt. Add the lamb and rub with the mixture. Let sit at room temperature for 1 hour or refrigerate for 4 hours or up to overnight. Return to room temperature.
Light a grill and oil the grates. Add the lamb and grill over high heat, turning occasionally until lightly charred in spots and cooked through, 18 to 20 minutes.
Meanwhile, in a medium bowl, combine the sugar and vinegar with the remaining 1 tablespoon salt. Add the cucumbers and toss to combine. Let sit for 20 minutes.
Serve the lamb with lettuce leaves, rice, cilantro and basil and the pickled cucumbers.
Grilled Soy-Tamarind Denver Steaks

Ingredients:
1/4 cup low sodium soy sauce, 2 tablespoons tamarind chutney or puree, 2 tablespoons honey, 1 tablespoon finely grated ginger, 2 garlic cloves, minced, 1 1/2 teaspoons chile garlic sauce, 2 teaspoons Asian sesame oil, Salt, freshly ground pepper, Four 8-ounce boneless Denver steaks, about 1 1/2-inches thick, Vegetable oil for brushing

Instructions:
In a large re-sealable plastic bag, combine the soy with the tamarind, honey, ginger, garlic, chile sauce and sesame oil. Season with salt and pepper and gently shake to combine. Add the steaks and seal, pressing out any air. Let sit at room temperature for 1 hour or refrigerate for four hours or up to overnight.
Light a grill and oil the grates. Drain the meat, reserving the marinade and add to the grill. Cook uncovered over high heat, turning and brushing with the marinade until brown and crusty in spots and nicely glazed, about 20 minutes or until an instant read thermometer inserted into the thickest part registers 140°. Transfer to a cutting board, let sit for 5 minutes then thinly slice across the grain.
Grilled Moroccan Spiced Pork Tenderloin

Ingredients:
1 1/2 tablespoons ground coriander
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground chile powder, preferably ancho
2 tablespoons light brown sugar
1 1/2 teaspoons Kosher salt (Diamond crystal)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground caraway
1/2 teaspoon ground black pepper
1/2 cup extra-virgin olive oil
2 pork tenderloins, about 1 1/4 pounds each, butterflied and lightly pounded to 1/2-inch thickness
Grilled naan
grilled haloumi and plain yogurt for serving

Instructions:
In a small bowl, combine the coriander, cumin, chile powder, brown sugar, salt, cinnamon, caraway, black pepper and oil, pressing out any lumps of sugar. On a baking sheet, rub the mixture all over the pork and let sit, covered at room temperature for 1 hour or refrigerate for 4 hours or up to overnight. Return to room temperature.
Light a grill and oil the grates. Grill the pork over moderately high heat, turning occasionally, until lightly charred and an instant read thermometer inserted into the thickest part registers 135°, about 9 minutes. Transfer to a cutting board and let sit for 10 minutes, loosely tented with foil before cutting into thick slices. Serve with warm grilled naan, haloumi and yogurt.
Grilled Butterflied Prawns with Sriracha-Lemongrass Butter

Ingredients:
16 prawns or jumbo shrimp (size U-15) in the shells, preferably with heads on
8 tablespoons unsalted butter (1 stick), softened
1 tablespoon sriracha
2 tablespoons minced lemongrass (inner bulb only, from 2 stalks)
1 tablespoon minced garlic
1 teaspoon minced ginger
1 teaspoon minced Serrano chile
1 teaspoon ground turmeric
1 teaspoon fish sauce
1 tablespoon lime juice, plus wedges for garnish
Pinch of salt
Canola oil for brushing
Grilled naan
lime wedges and cilantro for serving

Instructions:
On a cutting board, using a pair of kitchen scissors, or sharp paring knife, cut the shrimp lengthwise through the shell, along the top side about 1 inch below the head and press to flatten. Pull out and discard the intestinal vein that runs lengthwise.
In a small microwave safe bowl, combine the softened butter with the sriracha, lemongrass, garlic, ginger, turmeric, fish sauce and lime juice and season with the salt. Microwave on high power just until soft enough to brush but not melted, about 5 seconds.
Light a grill and oil the grates. Arrange the butterflied shrimp in a hinged grill basket, shell-side down, brush with oil and season with salt. Brush very lightly with some of the butter. Grill the shrimp, shell side down until lightly charred, about 2 minutes. Brush the shrimp with more of the butter, turn and grill until lightly charred and cooked through, about 2 minutes longer. Transfer the shrimp to plates and serve with the remaining butter, naan, lime wedges and cilantro. Serve right away.
Roasted Sardines with Carrot-Fennel Slaw

Ingredients:
1/4 cup plus 1 tablespoon brown rice vinegar, divided, 1 teaspoon natural cane sugar, 1/4 teaspoon fine sea salt, 1/4 teaspoon crushed red pepper flakes, 6 rainbow carrots, 1 small fennel bulb with fronds, cored, 8 large sardines, 3 tablespoons white miso, 1 tablespoon mirin, 1 teaspoon brown sugar, 1 garlic clove, minced, Toasted sesame oil

Instructions:
Preheat oven to 400°.
To prepare the slaw, whisk together 1/4 cup brown rice vinegar, sugar, salt, and red pepper flakes. Rinse outer skin of carrots. Use a vegetable peeler to peel carrots lengthwise, creating long ribbons. Place in a mixing bowl. Next, slice fennel crosswise very thinly with a sharp knife or mandoline. Reserve fennel fronds for garnish. Toss brown rice vinegar mix with carrots and fennel. Set aside.
If your sardines have not been gutted by your fishmonger, do this now. Slice each sardine along the length of the belly and remove the organs by gently pulling them out with your fingers; discard. Rinse sardines thoroughly under cool water. Drain on paper towels and blot dry.
Combine miso, mirin, remaining 1 tablespoon brown rice vinegar, brown sugar, and garlic with a fork to make a paste. Arrange fish on a baking sheet. Brush insides of sardines with miso paste. Brush outsides with sesame oil.
Roast sardines until cooked through, about 8 minutes.
Using tongs, remove slaw from bowl, draining off any excess liquid, and divide among 4 plates. Top each with 2 sardines and finish with a few fennel fronds.
Summer Berry-Coconut Milk Ice Pops

Ingredients:
2/3 cup thinly sliced ripe strawberries, 2/3 cup ripe blueberries, 2/3 cup ripe blackberries, 1/3 cup plus 1 tablespoon natural cane sugar, 1/2 teaspoon ground cardamom, 1 13.5-ounce can full-fat coconut milk, Ten 3-ounce ice pop molds and sticks

Instructions:
Combine strawberries, blueberries, and blackberries with sugar and cardamom in a small saucepan. Cook over low heat, stirring regularly, for 5-7 minutes, until berries are soft but not falling apart. Remove from heat and stir in coconut milk. Carefully pour warm berry mixture into a pitcher. Pour mix into molds, helping some of the berries along with a spoon so they're evenly distributed. Freeze at least 4 hours (insert sticks when partially frozen) and up to 1 month.
Grilled Halloumi With Strawberries And Herbs

Ingredients:
4 tablespoons extra-virgin olive oil, divided, 2 tablespoons freshly squeezed lime juice, 2 teaspoons agave nectar, 1 serrano chile, seeds removed if desired, minced, Freshly ground black pepper, 6 ounces strawberries, hulled, sliced, 1 8-9-ounce package halloumi cheese, cut into 8 slices, 2 tablespoons chopped fresh mint, 2 tablespoons chopped fresh cilantro

Instructions:
To make the dressing, whisk together 3 tablespoons oil, lime juice, agave nectar, chile, and pepper to taste. Toss with strawberries and set aside.
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. When hot, add halloumi. Cook cheese for 2-3 minutes per side without disturbing, until a deep brown crust forms.
Remove cheese from skillet and spoon straw- berry mixture over slices of cheese. Top with mint and cilantro and serve immediately, while cheese is still warm.
Tangerine Crème Brûlée

Ingredients:
2 1/2 cups heavy cream
Finely grated zest of 6 medium tangerines
3 eggs
5 egg yolks
3/4 cup (packed) brown sugar, divided
1/2 cup fresh tangerine juice
Salt
1 teaspoon vanilla extract
Ten 4-ounce ceramic ramekins; kitchen torch

Instructions:
Preheat oven to 350°. Place ramekins in a roasting pan or other suitable ovenproof dish taller than the ramekins. Add hot water to pan until it reaches about three-quarters up sides of ramekins. Remove ramekins from water and place pan in oven (make sure there is no rack directly above it, so you'll have room to return filled ramekins to pan). Set ramekins aside.
In a saucepan, combine cream and tangerine zest. Over medium heat, warm cream to the scalding point, stirring occasionally.
In a medium bowl, lightly whisk together eggs and egg yolks. Whisk in 1/2 cup brown sugar and tangerine juice.
Pour egg mixture into cream, stirring constantly. Add 1/2 teaspoon salt and vanilla extract. Strain custard through a fine-mesh sieve into a container that is easy to pour from.
Divide custard evenly among ramekins; each one should be about three-quarters full. Carefully place filled ramekins in hot water bath.
Bake custards for 25-30 minutes, or until they are just set (make sure not to overcook them-better under than over). Remove ramekins from water bath and place on a kitchen towel. Allow custards to cool for about 20 minutes, then refrigerate, covered, until thoroughly chilled. (Custards will keep up to 5 days in the refrigerator.)
Reduce oven temperature to 300°. Line a rimmed baking sheet with parchment paper.
Spread remaining 1/4 cup brown sugar into an even, thin layer on pan. Bake until sugar starts to dry out (about 5 minutes). Remove from oven, allow to cool, then roll sugar with a rolling pin to break it up into granules again. Set aside in an airtight container until you are ready to serve the crème brûlées.
Sprinkle brown sugar evenly on tops of custards. Pass a kitchen torch over custards with quick swirling motions until sugar caramelizes.
Spring Pea And Pea Shoot Omelet

Ingredients:
1 teaspoon unsalted butter, 2 large eggs, whisked, Fine sea salt, Freshly ground black pepper, 1/4 cup pea shoots plus more for garnish, 1 rounded tablespoon fresh shelled peas plus more for garnish, 1 tablespoon goat cheese, crumbled, 1 teaspoon finely chopped fresh chives, plus more for garnish, 1/2 teaspoon fresh thyme leaves

Instructions:
Heat an 8" skillet over low heat. Add butter and melt. When butter is bubbly, add eggs, along with salt and pepper to taste. Using a heatproof rubber spatula, push outer edge of eggs toward center of pan, then tilt skillet to distribute eggs. Continue this way until eggs have nearly set, which should only take a couple of minutes.
Add pea shoots, peas, goat cheese, chives, and thyme to center of eggs. Turn off heat, cover, and leave for 2 minutes.
To serve, fold half of omelet over filling and slide onto a plate. Garnish with pea shoots, peas, and chives.
Concord Grape Sorbet With Rosemary And Black Pepper

Ingredients:
2 1/2 pounds Concord grapes, stems removed, 1/2 cup honey, 2 large sprigs rosemary, 2 tablespoons whole black peppercorns

Instructions:
Toss grapes into a food processor and process for 45-60 seconds, until they form 3-4 cups of a lumpy, vibrantly purple slurry. If your food processor is small, work in batches.
Transfer purée to a saucepan; add honey, rosemary, and black peppercorns. Simmer mixture over medium-low heat for 15-20 minutes, until slightly thickened and deeply fragrant.
Set a fine-mesh sieve over a large bowl and pour purée into sieve, straining out grape seeds, rosemary, and peppercorns. Cover bowl and transfer it to the refrigerator. Allow purée to chill for at least 12 hours.
Churn purée in an ice cream maker according to the manufacturer's instructions. Spoon sorbet into a container, cover tightly, and store in the freezer. It will keep for up to 2 weeks.
Harissa Shrimp And Summer Vegetable Sauté

Ingredients:
1/4 teaspoon cayenne pepper, 1 teaspoon smoked paprika, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1 tablespoon olive oil, 1 pound medium shrimp, peeled and deveined, 2 tablespoons canola oil, divided, 1 lemon, 1/2 cut into wafer-thin slices and 1/2 juiced, 2 zucchini, thinly sliced on the diagonal and halved, 1 fennel bulb, thinly sliced, plus 1 tablespoon fronds, 1 cup wax beans, 1 cup green beans, 1 cup snap peas, sliced in half on the diagonal, 1/2 cup fresh or frozen peas, A few handfuls of pea shoots, 4 cups cooked rice

Instructions:
To make harissa, combine cayenne, paprika, chili powder, garlic powder, coriander, cumin, and olive oil in a medium bowl. Add shrimp and toss to coat.
Heat 1/2 tablespoon canola oil in a wok or large cast- iron skillet over medium heat. Add lemon slices; cook until golden. Remove slices and set aside.
Add remaining canola oil to skillet and increase heat to high. Add shrimp and cook 2 minutes. Add sliced fennel, wax beans, green beans, snap peas, and peas and cook 1 minute. Add pea shoots; cook until just wilted. Stir in lemon slices and juice. Serve over rice; garnish with fennel fronds.
Cherry Buttermilk Clafoutis

Ingredients:
1/2 cup natural cane sugar, divided, 16 ounces sweet cherries, pitted, 3 eggs, 1 1/4 cups buttermilk, 1/3 cup almond flour, 2 tablespoons brown rice flour or all-purpose flour, 2 teaspoons vanilla extract, 2 teaspoons finely grated fresh ginger, Fine sea salt, Powdered sugar, for dusting

Instructions:
Preheat oven to 375°. Grease a 9" pie pan with unsalted butter. Sprinkle with 1 tablespoon sugar.
Arrange cherries in a single layer on bottom of pan. Set aside.
In a bowl, whisk together eggs, buttermilk, remaining sugar, almond flour, brown rice flour, vanilla, ginger, and 1/4 teaspoon salt until smooth. Pour evenly over fruit.
Bake about 50 minutes, until golden brown around edges and set in center. Test by inserting a toothpick in center-if it comes out clean, the clafoutis is ready.
Allow to cool slightly, then dust with powdered sugar and serve.
Grilled Pop-Up Oysters

Ingredients:
3 tablespoons unsalted butter, softened, 1 small shallot, minced, 2 teaspoons chopped fresh sage, 1 tablespoon minced fresh chives, 1 teaspoon dry Sherry or brandy, 1 teaspoon sharp hot sauce such as Tabasco, Salt, Freshly ground black pepper, 6 medium oysters

Instructions:
In a small bowl, blend together butter, shallot, sage, chives, Sherry, hot sauce, salt, and pepper.
Light a grill. Put oysters, flat side up, over a hot fire and grill until oysters pop open, 2-3 minutes. As they open, carefully transfer to a plate, keeping juices in shell. Take off top shell, add a dab of butter mixture, and serve right away.
Grilled Lamb Kebabs With Turkish Flavors

Ingredients:
2 pounds boneless lamb leg
1/2 cup extra-virgin olive oil, divided
Kosher salt
Freshly cracked black pepper
1/2 cup dried apricots, cut into medium dice
2 tablespoons Maras pepper, or 2 teaspoons other dried chili powder mixed with 1 tablespoon paprika
1 teaspoon minced garlic
2 tablespoons roughly chopped fresh mint
4 metal skewers

Instructions:
Build a two-level fire in your grill by putting all the coals on one side. When the flames have died down and the coals are medium-hot (you can comfortably hold your hand 6" above the grill for 3-4 seconds), you're ready to cook.
Trim the lamb of most of the fat and cut into 32 more or less equal chunks. Combine in a bowl with 1/4 cup olive oil and salt and pepper to taste; toss well to coat.
Thread the lamb chunks onto skewers (8 or so per skewer) and place directly over the coals. Cook, turning, until done to your liking, about 8 minutes total for medium-rare.
When the lamb is done, slide the chunks off the skewers into a large bowl, then add apricots, Maras pepper, garlic, mint, remaining 1/4 cup olive oil, and more salt and pepper to taste and toss vigorously. Serve warm.
Spicy Roasted Cauliflower with Sriracha and Sesame

Ingredients:
1/3 cup olive oil
1 teaspoon sesame oil
3/4 tablespoon soy sauce
1 tablespoon rice vinegar
2 tablespoons store-bought or Homemade Sriracha, or to taste
1 head cauliflower (about 2 pounds), cut into 3/4" florets
Minced cilantro
for garnish

Instructions:
Preheat oven to 400°. Grease a rimmed baking sheet or line it with parchment paper.
In a large bowl, combine olive oil, sesame oil, soy sauce, vinegar, and Sriracha. Whisk well.
Gently add cauliflower and coat with marinade.
Arrange cauliflower on baking sheet and roast for 10 minutes. Turn cauliflower over and roast for another 10 minutes, or until tender.
Garnish with cilantro and serve
Mushroom And Leek Sauté

Ingredients:
2 tablespoons olive oil
2 pounds mushrooms (such as button or cremini), sliced
Salt
2 leeks, sliced crosswise, rinsed well
1 tablespoon chopped fresh tarragon

Instructions:
Put oil in a large skillet over medium heat. Add mushrooms, sprinkle with 1/2 teaspoon salt, and cook, stirring occasionally, until they release their water and the pan begins to dry out again, 10-15 minutes. Add leeks and cook, stirring, until they soften a bit, 2-3 minutes. Add tarragon and stir until fragrant, about 30 seconds.
Olive Oil-Baked Beet Chips With Sea Salt And Black Pepper

Ingredients:
2 pounds large beets, peeled, 2 tablespoons olive oil, Sea salt, Freshly cracked black pepper

Instructions:
Preheat oven to 350°. Line several baking sheets with parchment paper.
Using a mandoline, thinly slice beets to a thickness of 1/16". In a large bowl, toss beet slices with oil to coat evenly.
On prepared baking sheets, in a single layer, arrange as many slices as will fit without crowding. Bake until crisp, 25-30 minutes, rotating pans once halfway through baking. Cool chips and blot with paper towels to remove any excess oil. Repeat, using a cool prepared baking sheet for each batch, until all beet slices are baked.
Toss chips with 1/4 teaspoon salt and pepper to taste.
Roasted Red Onion Flowers

Ingredients:
6 medium red onions or sweet onions (such as Walla Walla), skin on, roots intact
6 tablespoons olive oil, divided
Salt (smoked is delicious here)
Herbs-either a few bay leaves or a few sprigs of rosemary and thyme
Freshly ground black pepper

Instructions:
Preheat oven to 350°.
Make a total of 4 vertical cuts in each onion to create 8 wedges still attached at the root end.
Drizzle a little of the olive oil into a baking dish, then arrange onions root end down.
Spoon remaining olive oil into and around onions. Sprinkle generously with salt, getting some into the center of the onions. Toss in herbs.
Roast for 40 minutes. Rearrange onions so that their petals open, and drizzle with a few spoonfuls of the caramelized onion juices from the pan. Roast until onions are tender on the inside with crispy bits on their outer petals, about 20 minutes longer. Season with pepper and more salt to taste. Serve hot or at room temperature as a side dish, or as dinner with a good cheese and a green salad.