I guess it kinda becomes a "well known" ingredient once i blab about it all over my blog, but never mind. I just call it that because theres an ingredient in this recipe that people wouldnt expect you to use for roast vegetables, but it ends up completely perfecting the dish. The couple tbsp i use of cherry cordial in the recipe just makes the vegetables go beautifully caramelised in the oven, as well as providing a slightly sweet fruity flavour too. You can use any type of undiluted cordial or squash that you want, i just use cherry because theres this type I get from Sainsburys that's so delicious, so I always have some in the cupboard and that's how i ended up trying this out. I served this alongside some roast chicken and gravy- but reckon it would be fantastic on the side of a big roasted leg of lamb.
“Secret Ingredient” Roast Vegetables (serves 4 as a side dish)
3 tbsp extra virgin olive oil
2 tbsp cherry cordial (undiluted)
1 tbsp balsamic vinegar
1 celeriac, peeled and diced
2 carrots, peeled and diced
1 red onion, diced
1 large or 2 medium leeks, diced
Salt and pepper
1. Preheat the oven to 200C. Put all these ingredients into a roasting tin, mix until all the vegetables are well coated and combined, and cook in the oven for 30 minutes.
2. Stir the roast vegetables and return to the oven for a further 15 minutes. Remove, and serve!
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