TIME: 20min FEEDS: a small bunch will feed 2 WHO WILL LOVE THIS: Everyone as a snack or a side

Radishes have a reputation for being one of the ‘usual suspects‘ in the weekly vegetable box deliveries *, but fear not there is more to these peppery pink balls than just salad.

Crunchy & Spicy best describes radishes, their spicy characteristic vary according to how long they have been sitting in the ground, the longer the spicier. Radishes are fast growers and as a result the tops tend to be fresh and you can treat and eat them like any other salad leave. A classic way to serve radishes is simply dipped into butter and then salt, if you didn’t know, its a thing. I was looking for different ways to make radishes more accessible to all, specially those not liking its spiciness or are just finding different way of eating. ENTER the hot oven, roasted radishes loses all their spiciness and become something different all together and because of this I am looking at them with a renewed affection!


Loosen your radish bunch and pick out all leaves that look rotten. Separate the really small radishes and keep the tops (leaves) on. Top and tail the larger radishes and wash the green tops really well, along with the small radishes, in cool water (think salad leaves) and dry in a salad spinner. Wash the larger radishes and halve lengthwise if large.


An ovenproof pan or skillet *


1 Bunch radishes (varied colours would look stunning but work with what you have)
Extra Virgin Olive Oil *
Flaky Sea Salt* (I used a smoked salt)
Black Pepper *
Dried Chilli Flakes
3 Tablespoons Red Wine Vinegar*
3 Tablespoons Honey (or Maple Syrup if Vegan)


Heat your oven to 220c

Put a good glug of olive oil in a large ovenproof skillet or pan and heat over a medium-high heat. Arrange the larger radishes cut side down and cook until lightly browned. Keep the small radishes & the greens aside for now.

Once browned, transfer to the oven and roast until the radishes are browned and starting to soften (their skin will shrivel a bit), about 8 minutes.

Add the smaller radishes and greens and roast until the radishes are fully tender and the greens are starting to wilt, about 3 minutes.

Take the skillet out of the oven and place back on the stove (keep the oven clove ON the pan to remind yourself ITS HOT).
Season well with salt, chile flakes & pepper, then add the vinegar & honey, fold everything in the pan with a spoon to make sure that the radishes are well coated with the dressing.

Serve Warm


* Find a good Salad Spinner – HERE
*You need a GOOD pepper grinder – its important to find a grinder which grinds the pepper into a fine consistency, apart from biting into sand, biting into a whole peppercorn comes a close second! Mine is from Woolies, its a white wooden grinder with a acacia brown top.
*Olive Oil – I can write chapters on Olive Oil but here is the summary ALWAYS use extra virgin, local, cold pressed if you can and organic if you use it as much as I do. My TOP OILS are Gabrielskloof, Blue Sky Organic, Klein Nektar Organically Farmed but I normally have a selection. Always have a mild tasting variety for making pesto’s.
*Flaky Salt – I always use MALDON and used a smoked variety for this recipe. Not all salts are made equal. Flaky salt is my finished salt of choice, the flakes melt on your tongue releasing their salty magic. I use fine pink salt for cooking and course pink salt for grinding garlic in my pestle and mortar – both are Himalayan
*Red Wine Vinegar – I like the botanical vinegars from Rozendal Farm, you can get them at Olive Branch Deli on Kloof.

Certified Organic Weekly Deliveries – Wild Organics, and Think Organic 
Weekly Fresh Produce Deliveries Celebrating Local Growers: Edible Co & Umthunzi & Abalimi Harvest of Hope