Hey everyone! Tawny here-hope you guys are doing well. A few weeks ago while visiting my father in Atlanta he showed me a video of flowering onions and I loved how they turned out looking like water lilies. Naturally, I had to try it out for myself. The recipe called for balsamic vinegar and ironically, I had just purchased a bottle from the Country Gourmet here in historic Murfreesboro. (Check out my review here).
This recipe is great alone for my vegetarian friends but also makes a wonderful side dish with roasted potatoes and grilled chicken.
So check out the recipe below and comment below with how yours turns out! Enjoy!
Note: All of the produce (onions, carrots, basil, lemon basil, and parsley) and the honey was locally grown and purchased at my local farmers market. The herbs were purchased at the farmers market and then planted in my garden. Eat fresh and support your local farmers! It’s inexpensive, fun, and healthy! (I will have a post on this soon.)
Ingredients:
Serving for 2 people.
2 red onions
4 carrots
4 table spoons on honey
4 tablespoons of balsamic vinegar
4 tablespoons of olive oil
Sea salt
Fresh basil, lemon basil, and parsley. Rosemary and Thyme are great alternatives. (optional)
Directions
Onions:
1) Pre-heat over to 425 degrees.
2) Cut off bottom of onions
3) Cut onions into 8ths
4) Coat onions with olive oil and balsamic vinegar
5) Pour remaining mixture over onions
6) Top with coarse sea salt,fresh basil, lemon basil, and parsley (optional)
Carrots:
1) Re-create olive oil and balsamic vinegar from directions above.
2) Cut off tops of carrots and cut slits thru the middle.
3) Add honey- the sweeter the better so be generous.
4) Coat carrots.
5) Pour remaining mixture over carrots
6) Top with coarse sea salt, fresh basil, lemon basil, and parsley (optional)
Cook in oven at 425 for 30 minutes covered with foil then for an additional 10 minutes uncovered. I served mine with a dipping bowl of balsamic vinegar and sea salt.
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