PREP TIME: 10mins COOKING TIME: 15mins

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!

WHAT YOU WILL NEED

An ovenproof pan or skillet *

INGREDIENTS
  • 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)
METHOD
  1. Heat your oven to 220c
  2. 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.
  3. 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.
  4. Add the smaller radishes and greens and roast until the radishes are fully tender and the greens are starting to wilt, about 3 minutes.
  5. 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).
  6. 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

PREP TIME: 10mins COOKING TIME: 15mins

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!

WHAT YOU WILL NEED

An ovenproof pan or skillet *

INGREDIENTS

  • 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)

METHOD

  1. Heat your oven to 220c
  2. 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.
  3. 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.
  4. Add the smaller radishes and greens and roast until the radishes are fully tender and the greens are starting to wilt, about 3 minutes.
  5. 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).
  6. 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