Jo Seagar Recipes
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Recommended from the store
Roast Radishes And Onions With Balsamic Vinegar
People don't usually think of radishes as a roasting possibility - but they are great. The colour goes a beautiful pale rose pink and the combination of juicy red onions, the roast radishes and the sweet balsamic dressing is just fabulous and so simple to achieve.
Ingredients
- 3-4 bunches of radishes- trimmed, topped and tailed (about 20 radishes depending on the size, allow 2-3 per person)
- 4-6 large red onions -outer papery skins peeled off, cut onion into 4 or 6 wedges (like a wedge of lemon)
- 1/4 cup olive oil (approx.) to sprinkle over
- salt to sprinkle (I use the lovely flaky Maldon sea salt as I love the texture)
- 1/4 cup balsamic vinegar
Method
Toss the radishes and onion wedges in olive oil and sprinkle with salt. Roast in a hot oven (200°C) for approximately 35-40 minutes, stirring a couple of times until the onions are crispy and the radishes fairly tender when tested with a sharp knife tip.
Sprinkle over the balsamic vinegar and toss to coat well. Serve as a side dish or as a vegetable dish along side roast meat. This looks spectacular presented as a big platter.
