• Roasted Spring Onions

  Filed under Eatable, George's Notes, Recipes
  Mar 4

   

  After the winter freeze, one of the first signs of  life in the Midwest Farmers Markets are spring onions which are full flavor, extra sweet young shoots that only vaguely resemble a mature onion.  At this stage, even the sharpest tasting onion will easily compete with sweet varieties such as Vidalia, Maui and Walla Walla.  At this time of year I use them generously, raw in salads and roasted, as in this recipe.  This is an excellent easy to make side dish cum condiment that adds zest to a variety of dishes.  Make it ahead and use it as an impromptu garnish or a sandwich ingredient as well.  Enjoy!

  

  Serves 6 

  6 spring onion shoots cut in half lengthwise and trimmed to four inches long

  ½ cup seedless raisins

  2 tablespoons balsamic vinegar

  1 tablespoon olive oil

  ¼ cup diced Roma tomatoes

  ½ teaspoon coriander seeds

  ½ teaspoon cumin seeds

  1 teaspoon crushed red pepper

  3 whole cloves

  ½ teaspoon whole peppercorns

  ½ teaspoon sea salt

   

  Bake in a covered dish at 400º F  for 1 hour.  Serve as a side or garnish.

   

  
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