Summer Roast - Onions & Curry

This dish makes a versatile side dish for any summer grilled food. If you would rather not turn on the oven, you may easily grill these onions and drizzle with the oil when done.

4 onions from the farm with some green left on the stem, trimmed and cut in half lengthwise
4 tablespoons olive oil, plus extra to roast the onions
1 tablespoon curry powder of choice
1/2 teaspoon ground coriander
1/2 teaspoon paprika
pinch of sea salt, fine or coarse grain
freshly ground black pepper
pinch or more of cayenne or de arbol chile
2 tablespoons freshly chopped cilantro or chives
Cyprus White Sea Salt Flakes, to finish the dish

Preheat the oven to 400 degrees. Place onion halves in a baking sheet with sides or a baking dish. Drizzle with olive oil and rub over the pieces of onion to cover all sides.

Place the 4 tablespoons of olive oil in a small skillet and heat gently over medium heat. Add the curry, coriander, paprika, and a pinch of sea salt and cook for about 1 minute, stirring, until fragrant. Transfer to a bowl, stir in the cilantro or chives, and set aside. 

Roast the onions for 20 minutes, turn over using tongs, and continue roasting another 20 minutes, or until tender when pierced with the tip of a sharp knife. Transfer to plates or a platter and drizzle with the oil. Sprinkle with the sea salt flakes, and serve. If roasting the onions in a baking dish, drizzle the oil and serve from the dish.

Recipe and Photograph Copyright Deirdre Davis 2016
Use of content requires permission.

Back to blog

Leave a comment