When we talk about radishes, we usually think about slicing them up thinly for a salad or sandwich but have you ever thought about going all in and roasting these little beauties?
These are a great low carb side dish and especially tasty when you bump it up and roast some onion, brussel sprouts or baby carrots with them. Just toss them with some beautiful baby arugula and the chive vinagrette and you’ve got yourself a super interesting salad.
Most veggies grow sweet when roasted but radishes don’t have natural sugars so they have a different flavour – very similar to parsnips. The texture is similar to a baby red potato. Now some folks roast theirs a little long than I did here but I like a little crunch in my veggies so I cut down on the cooking time.
I spotted this recipe at bhg.com and just knew I had to give it a try. I’m a big fan of that site and if you’re wanting to eat healthy and stay on budget, they have some wonderful suggestions.
This is super simple and if you want to cut the leaves off entirely, feel free. If you leave them on, be sure they are oiled well otherwise they’ll burn. I was curious to see how they would look when I took them out so I left them on.
I’m so excited about all the fresh Spring veggies! What are you cooking up in your kitchen these days? Do you love roasting/grilling fruits and veggies as much as I do?
I am sharing this recipe with these fabulous bloggers this week. Cheers!
- 1 1/2 pounds radishes, trimmed, scrubbed, and halved
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon snipped fresh chives
- 1/2 teaspoon Dijon-style mustard
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon salt
- Preheat oven to 425 degrees F. In a medium bowl toss radishes with 1 tablespoon of the olive oil. Place the radishes in a 15x10x1-inch baking pan. Roast, uncovered, for 30 to 35 minutes or until tender and lightly browned, stirring once.
- For chive vinaigrette, in a screw-top jar combine the remaining 2 tablespoons olive oil, the white wine vinegar, chives, mustard, pepper, and salt. Drizzle vinaigrette over radishes; toss to coat.