Roasted Radishes and Onions
- 3-4 bunches of radishes- trimmed, topped and tailed (about 20 radishes depending on the size, allow 2-3 per person)
- 4-6 onions (I used large green onions) peeled, cut onion into 4 or 6 wedges (like a wedge of lemon)
- 1/4 cup olive oil (approx.) to sprinkle over
- salt to sprinkle (Kosher, Madon)
- Drizzle of balsamic vinegar glaze
Method
Toss the radishes and onion wedges in olive oil and sprinkle with salt. Roast in a hot oven (400) for approximately 35-40 minutes, stirring a couple of times until the onions are crispy and the radishes fairly tender when tested with a sharp knife tip.Sprinkle over the balsamic vinegar. Serve as a side dish or as a vegetable dish along side roast meat.
I've never had warm radishes, sounds interesting! Your balsamic looks yummy too-enjoy:@)
ReplyDeleteThe first time I had roasted radishes was at a gourmet group gathering hosted by friends. We loved them and I've made them several times since. They added the fresh radish greens too which were delicious. I like the idea of combining them with onions!
ReplyDeleteI roasted radishes and so impressed by how much roasting changes them!
ReplyDeleteThose look very different, but good!
ReplyDeleteI never know what to do with radishes. What a great way to serve them!
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