Roasted radishes are a wonderfully different roasted vegetable. They are perfect with fish or as a side dish with roast chicken. Especially in Autumn when radishes are starting to get more mature and more peppery. This is a great way to use up the last of a crop. So different, so delicious and so simple!!! And look how beautiful they look!!!!
Until about 2 years ago I thought radishes were just for eating with salads, or for dipping into salt french style (if you haven’t tried this it is delicious!!!!!!) Anyway, I was out for lunch with a friend and I ordered a peppered and seared tuna dish. It came with roasted radishes and mashed parsnips with white miso. Oh my goodness it was one of those meals where you do actually want to lick the plate! I have recreated all of the elements at home and I am finally happy with the results. So expect to see parsnips and tuna on the blog in the coming weeks.
But today I am sharing the radishes, because, well because I love roasted vegetables (if you follow my blog you might have noticed that 😉 as I seem to posted a roasted veg dish every week!!!! #sorrynotsorry I have a whole collection of them!
Honestly nearly every veg you can think of is better roasted!!!! Except maybe cucumber! Actually is cucumber classed as a vegetable??? Might ask Mr 9, could well be a fruit!!! Which is all of no relevance at all!!! But hey! I am in a happy mood as I am sat on a lounger next to a pool, drinking a large beer and enjoying the Indonesian sunshine. Yup this week Sprinkles and Sprouts is coming to you from a hotel in Bali – a birthday/Christmas present from my in-laws!! Aren’t they the best!!!!!!! The Mother-in-law and I flew out on Monday and we have been relaxing ever since!
So roasted radishes! They become sweeter and less peppery than when served raw. They are a great accompaniment to something rich as they are quite refreshing. I roasted mine very simply with some oil, salt and pepper and a bit of parsley. Then finished at the end with some fresh lemon juice.
They are best served straight away as they tend to go a big soggy if you leave them too long. Straight from the oven they are superb and worth a go.
P.s Off to look at the cocktail list…..I’m thinking something coconutty…..shush it is research for Sprinkles and Sprouts Cocktail Friday!!!!!!!!
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- 600 g /1.3 lb radishes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried parsley
- 1/2 lemon
Preheat oven to 200ºC/390ºF.
Trim the radish leaves off, leaving behind a small amount of the stalk.
Wash the them well and then roll them around on a tea-towel or piece of kitchen paper to ensure they are nice and dry.
Cut each radish in half.
Spread radishes onto a baking sheet and roast for 25 minutes or until the radishes are soft and tender and a little browned.
Sprinkled with a little more salt and pepper and a spritz of lemon juice.
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