Who knew radishes were a prime candidate for a hot oven? Up until now I thought they were just pretty little veggies with a peppery attitude meant only for salads, slaws, and crudite platters.
Oh, how wrong I was.
When roasted at high temperatures, the radish’s bright poppy red skin turns a wonderful pastel pink, its crispness gives way to a juicy tenderness and its trademark peppery bite is muted. I took the Kitchn’s recipe a step further and tossed my radishes with some aromatic herbes de Provence and roasted them with red onion. All together it’s a side dish with sweet, caramelized flavors that’s impressive enough for a roast or ham, but easy enough for a weeknight accompaniment to chicken or pork chops.
In other words, you’ll want to keep this recipe handy.
Fresh radishes, red onion, and herbs roasted until their natural sweetness shines through, makes a colorful and simple side dish with big flavors.
- 2 bunches radishes, tops removed
- 1 large red onion
- 2 tablespoons olive oil
- 1/2 tablespoon herbes de Provence
- 1 teaspoon kosher salt
- Preheat oven to 425 degrees.
- Cut the large radishes into quarters, the medium ones in half, and keep the small ones whole. Slice the onion in half, then each half into quarters, and each quarter in half.
- Spread the vegetables on a large baking sheet. Drizzle the olive oil over the top. Sprinkle the herbs and salt evenly over the top. Toss everything together until well coated in the oil.
- Roast at 425 degrees for 15 minutes, or until the radishes are fork tender.