Spring vegetables (not that it's spring here), sprung clean (is there such a term?) from my forever packed fridge. I really gotta love my fridge. It's definitely working overtime and over capacity (is it ever!) and still is working great all these years. Shhh .... Better not say it out too loudly .... nah, not (really) superstitious.
Anyway, I'd found a bag of baby radish (spring/summer radish), baby carrots, baby onions (pickling onions), mini yellow tomatoes (grape tomatoes) and a bunch of other stuff in my chiller compartment. Too lazy (just back from a weekend, mini high school reunion of sorts) and exhausted from lack of sleep, decided to throw everything in the oven and have a simple dinner. No frills.
baby radishes, tops trimmed and halved
mini yellow tomatoes (grape tomatoes), halved
baby onions / shallots, halved
large cloves of garlic (mini doesn't do it here)
sesame seeds, lightly toasted
1-2 tbs soy sauce
Preheat oven to ... um ... hot. (Gosh, I can't remember but I think it was around 200˚C).
Place radishes, carrots, onions, tomatoes and garlic into a deep bowl. Drizzle with a little grapeseed oil, toss to coat evenly.
Line baking tray with parchment (less mess) and dump veges in it into a single layer if possible.
Roast for 20 mins. Remove from oven and stir in soy sauce and a drizzle of sesame oil.
Roast for another 15 mins or until veges are slightly browned at the edges. Mash up the garlic cloves ... they're beautifully soft and sweet at this point, and toss it together with the veges.
Drizzle with some balsamic vinegar.
Sprinkle with sesame seeds.
Serve hot with a leafy salad or in my case, I had it with some pasta, bacon bits and roughly chopped Frisée.