We’re quickly moving towards wintertime here in New England, and with that comes earlier sundowns and less favorable daytime light. I am struggling with pictures, trying to get tasty shots with what light we have. Although I do have lights and whatnot for shooting photos at night, I have ever been particularly comfortable using them. But, maybe I need to. What do you think?
I just hope the photo does this dish justice. Although I usually roast vegetables for the speed and flavor of the method, this weekend, I wanted to take things a little slower to let the flavors develop more. As a point of reference, when you have an opportunity to do that, it’s totally worthwhile.
It all started with the radishes — the lovely bunch that came in our final CSA box last week. And knowing how delicious radishes are when cooked, I wanted to roast them badly. I scoured the cabinets for what to add to them — fingerling potatoes from a week ago, a spare sweet onion, some red wine … and then I did it. And the resulting dish was so good that I didn’t want to share (but of course, I did).
When eating this, try to stab a bit of the sweet, sweet onion with the sharp radishes and the creamy potatoes. It’s pure bliss. Maybe that’s why I had to have seconds and thirds (and why Will and Paige attacked their portions with ferocity).
- 1 sweet onion, quartered and sliced
- 1 lb fingerling potatoes, halved
- 1 bunch radishes, cut into eighths
- 2 tbsp olive oil
- salt and pepper
- 2 tbsp red wine (I use Merlot)
- Preheat the oven to 325 degrees. Line a baking sheet with nonstick aluminum foil.
- Combine the onion, potatoes and radishes on the baking sheet. Toss with olive oil and salt and pepper. Slide into the oven and bake for 45 minutes, stirring occasionally.
- Drizzle the wine over the vegetables and toss to combine. Bake for an additional 25-35 minutes, until the vegetables are golden (especially at the edges).
- Serve immediately.