Telling the truth, I had never tried to roast radishes when I planned this blog. Usually, they are eaten raw in my house, with sandwiches or as appetizers served with some delish dip. But, hey, there is a first time for everything! The roasted radishes are quite nice, slightly bitter, but pleasantly soft and juicy; the chive vinaigrette really enhances the flavor. I think they can be a lovely side item to any roasted meat.
- 1 pound of radishes, washed, trimmed and cut in half
- 2 tablespoons of olive oil
- 1 tablespoon of white wine vinegar
- 1 tablespoon of chopped chives
- ¼ teaspoon of salt
- 1/8 teaspoon of black pepper
Preheat oven to 425 degrees Fahrenheit.
Toss radishes with 1 tablespoon of olive oil, until evenly coated and place them in a single layer on the baking sheet.
Roast radishes for about 30 to 35 minutes until tender and lightly brown. In the meantime, while radishes are in the oven, whisk remaining tablespoon of olive oil and vinegar. Add salt, black pepper and chives.
Toss roasted radishes with vinaigrette and serve. This is delicious served with steaks, lamb or roasted chicken.
Prep time 10 minutes
Cook time 35 minutes
Recipe inspired by a recipe found in Skinny One-Pan Recipes magazine from 2017.
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