Roasted Cebollitas with Pink Peppercorns & Chives
- 1 lb cebollitas, trimmed and halved
- 2 T pink peppercorns, cracked
- 3 T extra-virgin olive oil
- Sea salt to taste
- Fresh ground black pepper to taste
Place Cebollitas into bowl and pour olive oil on top. Add pink peppercorn sand salt and toss.
Place into round roasting pan and onto grill. Cook at 300°F 50/50 for 7-8 minutes. Add parsley and toss to infuse.
- Pour into bowls and serve.