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!
Servings: 6 people
Ingredients
- 1 & 1/2 pounds radishes
- 3 tablespoons olive oil , divided
- 1 small orange , zested and juiced
- 1 tablespoon apple cider vinegar (or white wine vinegar)
- 1 teaspoon honey
- 1/4 teaspoon coarse salt
- couple turns of fresh cracked black pepper
- 1/2 tablespoon fresh chopped chives
Instructions
- Preheat oven to 425F.
- 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.)
- 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.
- 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.)
- 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.
- Drizzle vinaigrette over the roasted radishes, toss, garnish with the chives, and serve warm.
Video
Nutrition
Calories: 94kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 141mg | Potassium: 307mg | Fiber: 2g | Sugar: 5g | Vitamin A: 68IU | Vitamin C: 29mg | Calcium: 38mg | Iron: 0.5mg