Roasted radishes with a rosemary olive oil glaze. Most of us have only ever eaten radishes raw and usually in a salad. Roasting completely transforms them and it's something you've just got to try!
These are a great side dish to so many things and go wonderfully in a Sunday roast too! These would also fit perfectly into a warm, roasted veg salad - there's so many possibilities!
The radishes maintain a little bite and the colours really pop when roasted. The herby, sweet and salty marinade really compliments the naturally bitter flavour of the radishes, which also mellows out in the oven.
Rosemary Roasted Radishes | Serves: 2-4 | Time: 20 mins
You'll need
- Chopping board
- Knife
- Mixing bowl
- Baking tray & greaseproof paper
- Measuring cups & spoons
Ingredients
- 1 bunch radishes (~250g)
- 1/2 tsp dried or 1 sprig fresh rosemary, chopped
- 1/4 tsp dried oregano
- 1 tbsp extra virgin olive oil
- 2 tsp agave or maple syrup
- 1/4 tsp salt
Method
- Pre-heat the oven to 180°C fan and line a baking tray with greaseproof paper.
- If attached chop the green stems off so about 1cm remains on the radishes and then give them a rinse. Chop the radishes in half and add to the mixing bowl.
- Add the herbs, oil, syrup and salt to the mixing bowl and toss the radishes until evenly coated.
- Spread out on the baking tray and roast for about 10 minutes until slightly golden and caramelised. Serve up with your main dish and enjoy!
Cassidy xx
