Honey-Roasted Radishes

By July 17, 2015

If you're not a fan of the peppery bite of radishes, roasting them will mellow them out. These radishes and bunching onions were tossed in honey vinaigrette (made here with butter, but sub oil for vegan prep) and quickly roasted at a high heat. They would pair well (and look beautiful) with the wilted radish greens.

 1 bunch radishes, greens removed, washed, tops and ends nipped off, cut in half
 1 bunch of green bunching onions (or shallots, Spring Garlic, Ramps, or other mild allium), cut in half
 2 tbsp honey
 1 tbsp apple cider vinegar
 1 tbsp butter (or oil)
 salt and pepper
1

Turn the oven to 400.

2

Make the honey-butter vinaigrette by melting the butter and let it cool slightly. Then stir it together with the honey, apple cider vinegar, salt and pepper.

3

If you haven't already done so, slice the spring onions (bulbs only, long green stems saved for another use) and the radishes in half.

4

Toss the radishes and onions in the vinaigrette, and then spread onto a rimmed baking sheet. Roast for 12 minutes, toss, and roast for 3 more minutes. If you'd like, you can toss in the radish greens here and they will wilt. Serve warm.

Ingredients

 1 bunch radishes, greens removed, washed, tops and ends nipped off, cut in half
 1 bunch of green bunching onions (or shallots, Spring Garlic, Ramps, or other mild allium), cut in half
 2 tbsp honey
 1 tbsp apple cider vinegar
 1 tbsp butter (or oil)
 salt and pepper

Directions

1

Turn the oven to 400.

2

Make the honey-butter vinaigrette by melting the butter and let it cool slightly. Then stir it together with the honey, apple cider vinegar, salt and pepper.

3

If you haven't already done so, slice the spring onions (bulbs only, long green stems saved for another use) and the radishes in half.

4

Toss the radishes and onions in the vinaigrette, and then spread onto a rimmed baking sheet. Roast for 12 minutes, toss, and roast for 3 more minutes. If you'd like, you can toss in the radish greens here and they will wilt. Serve warm.

Honey-Roasted Radishes

2 Comments

  • Jannette says:

    This is the best recipe for those of us trying to like radishes! Super simple and full of flavor. I think I’ll use the dressing on beans and brussel sprouts too.

  • Claire Bruch says:

    I just recently tried this and can’t stop telling everyone about it! For a caramelized effect I tossed mine in a heated skillet for a few minutes after roasting them. Absolutely delish!

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