Roast Spring Onions with Fennel, Balsamic Vinegar, Cumin and Paprika

Roast Spring Onions with Fennel, Balsamic Vinegar, Cumin and Paprika 

Serves 6. 

Ingredients 

2 bunches of medium-to-large, bulbous spring onions.

1 tsp each of cumin seed and smoked sweet paprika.

2 tsp of fennel seed.

1/2 tsp each of black peppercorns and salt.

Extra virgin olive oil.

roughly chopped, flat-leaf parsley.

Dash of balsamic vinegar. 

Process 

Pre-heat oven 190C. Cut each stem of spring onion off about 3cm above the bulb and trim off the hairy root. Peel off the first tough layer on each bulb. Cut each onion in half, top to bottom, and put them in a bowl. In a mortar or spice grinder, place 1 tsp each of cumin seed and smoked sweet paprika, 2 tsp of fennel seed and a 1/2 tsp each of black peppercorns and salt. Grind until fine and add it to the onions with a couple of good splashes of extra virgin olive oil and balsamic vinegar. Mix well so the spices coat the onions evenly. Place onions in one layer into wide oven dish. Place in oven for about 20 minutes till they are tender. Place in a serving dish and sprinkle on some roughly chopped, flat-leaf parsley. Serve at room temperature with your favourite roast.