The Wine Loft
Kalamazoo, Michigan
Roasted Vegetables with Blood Orange Vinaigrette
Roasted Vegetables
1 Fennel Bulb
2 Watermelon Radishes
1 Blood Orange
Extra Virgin Olive Oil, as needed
Salt, to taste
Blood Orange Vinaigrette
1 Blood Orange
1 Lemon
½ Cup 18 year Aged Balsamic or Balsamic Reduction
½ Cup Extra Virgin Olive Oil
To Serve
Finishing Salt such as Maldon, to taste
Honey, to taste
Cooking Directions:
Preheat oven to 450°F.
Wash vegetables and blood orange, and peel the radish. Slice half of the orange into ¼” slices and set aside.
Cut and trim the top and the brown part of the base of the fennel, cut into wedges, and place into a bowl. Removing the core is not needed as it packs a ton of flavor and will soften as cooked. Cut the radish into wedges, and add to the bowl of fennel. Add the blood orange slices.
Drizzle enough olive oil to coat the vegetables, and season lightly with salt. Spread the mixture onto a cookie sheet and place in the oven. Roast the mixture until the fennel has started to tenderize and the radishes begin to color.
Place the roasted vegetables back in bowl and toss with enough vinaigrette to coat.
Serve with your favorite entrée, and drizzle with honey and finishing salt to taste.
