Balsamic Roasted Carrots, Red Onions and Trevise with Beenleigh Blue

Name: Balsamic Roasted Carrots, Red Onions and Trevise with Beenleigh Blue
Ingredients: 1 red chilli, seeded and finely chopped; Grated zest of 1 lemon; Few fresh sage leaves and sprigs of thyme; Few fresh sage leaves and sprigs of thyme; 1 tbsp finely chopped flat-leaf parsley; Coarse sea salt, optional; 300 g (10½ oz ) Beenleigh Blue, or other strong blue cheese, roughly chopped; 300 g (10½ oz ) Beenleigh Blue, or other strong blue cheese, roughly chopped; 4 large carrots, cut into long wedges, or 8–10 baby carrots, left whole; 3 large onions, cut into quarters or sixths if very large; 4 large carrots, cut into long wedges, or 8–10 baby carrots, left whole; 1–2 tbsp balsamic vinegar, to taste; 2 fat garlic cloves, lightly crushed; 4 trevise leaves, sliced into 2, or 4 if very large; extra-virgin olive oil

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Cheese

By Patricia Michelson

Published 2010

About

Slow-roasting really enhances the natural sweetness of carrots and onions, and served as a warm salad with the addition of a sharp tangy blue cheese, such as Beenleigh, makes a lovely first course, light meal or a side dish to roasted or barbecued meats. In spring, when the small carrots appear in bunches you can roast them whole.

Ingredients

4 large carrots, cut into long wedges, or 8–10 baby carrots, left whole
3 large onions, cut into quarters or sixths if very large

Starter
Side dish
Vegetarian
Gluten-free
Spring

Method

Preheat the oven to 220°C/425°F/Gas 7. Place the carrots, onions and trevise in a large mixing bowl. Sprinkle over the olive oil and balsamic vinegar until the vegetables are coated but not drowned. Add salt to taste and turn the vegetables with your hands to am