Dessertsbellyfull
Roasted Radishes
With a crisp but tender texture and mild flavor tossed in a bright & tangy vinaigrette, these Roasted Radishes are a simple but impressive side dish that pairs with almost any meal!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- baking sheet
📝 Preparation Steps
1
Preheat oven to 425F.
2
Clean and dry 1 & 1/2 pounds radishes, then trim the ends and slice in half lengthwise (if the radishes are very big, cut them into quarters.)
3
Place radishes on a rimmed 15x10 baking sheet. Drizzle with 1 tablespoon of olive oil; toss to coat. Rearrange with the cut side down on the baking sheet in a single layer with plenty of space in-between so they roast, not steam.
olive oil (, divided)3 tablespoons
4
Roast in the oven until fork tender and lightly brown, stirring once. (Roast time will depend on the size of the radishes and preferred doneness. If they are small, start checking at ⏱️ 15 minutes. If they are big, it could take between ⏱️ 35-40 minutes.)
5
In the meantime, in a small jar with a lid, combine 1/2 teaspoon orange zest and 1 tablespoon orange juice, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1/4 teaspoon coarse salt, a couple turns of fresh cracked back pepper, and 2 tablespoons olive oil. Put the lid on and shake vigorously to emulsify.
apple cider vinegar (or white wine vinegar)1 tablespoonhoney1 teaspoonteaspoon coarse salt1/4olive oil (, divided)3 tablespoons
6
Drizzle vinaigrette over the roasted radishes, toss, garnish with the chives, and serve warm.
Nutrition Facts
calories
94 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
2 g
sugar Content
5 g
sodium Content
141 mg
protein Content
1 g
carbohydrate Content
7 g
saturated Fat Content
1 g
unsaturated Fat Content
6 g
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