Vibrantly-colored and delicately-flavored, Roasted Radishes with Tarragon Vinaigrette are a great side dish to welcome Spring.
I’ve been totally holding out on you, dear readers. I made and photographed these Roasted Radishes back in March (the same day I made the Mango Chutney) and never shared them!
My poor radishes kept getting pushed to the bottom of my publishing queue, and in what seemed like the blink of an eye, weeks had passed.
Don’t hold my tardiness in posting this recipe against it!
Vibrantly-colored and delicately-flavored, Roasted Radishes with Tarragon Vinaigrette are a wonderful way to embrace the change of seasons and bring a little something different to your table. They’ve become a newfound favorite in my house.
By the end of every March, I usually find myself in a winter vegetable rut. It’s that interesting “in-between” season where the weather isn’t quite prime for grilling, but your tastebuds are growing tired of the usual braised and roasted fare.
I’ve been reading about roasted radishes in various cooking magazines over the past few years, but never got around to giving them a try until last month.
When these colorful Easter Egg Radishes greeted me at my local market (talk about a gorgeous display; I wish I’d snapped a picture!), I thought it a perfect time to give the roasting concept a go.
I love raw radishes (sliced paper thin) in a number of dishes, though I sometimes find their pepperiness to be a little on the assertive side. When roasted, this “bite” mellows considerably, and the radishes take on a lightly-sweet, delicate flavor.
We like them roasted to the point of being crisp-tender (soft, with a little bit of firmness left in the center), but you can certainly increase the roasting time if you prefer a softer texture.
To brighten their flavor a bit, I decided to toss them with a fresh herb and shallot vinaigrette after roasting (adapted from this Asparagus Salad).
Roasted radishes are delicious right out of the oven with a little salt and pepper, but we also enjoy them closer to room temperature (or just slightly-warm), especially when the vinaigrette is added to the mix.
If you’re watching your carbs (or even if you aren’t), Roasted Radishes are a great alternative to potatoes as a side dish. We’ve been enjoying them alongside broiled fish for a delicious and healthy dinner.
Not to mention how lovely they look on the table. Is it me, or does a platter of these, with their pink and purple hues, just look like “Spring”?
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Roasted Radishes with Tarragon Vinaigrette
For the Roasted Radishes
- 1-1/2 pounds radishes (about 25), trimmed, washed, and halved to a uniform size
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
For the Tarragon Vinaigrette
- 1/2 teaspoon Dijon mustard
- 1/2 teaspon lemon zest
- 1 tablespoon lemon juice
- 1/2 large shallot , finely chopped
- 1 tablespoon chopped fresh tarragon
- 1/4 cup extra-virgin olive oil
- kosher salt and cracked black pepper to taste
- Preheat oven to 425 degrees F. On a large rimmed baking sheet, toss radishes, 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper. Arrange radishes in a single layer, cut sides down. Roast 15-20 minutes, until cut sides are light golden brown and radishes are crisp-tender. (Turn and continue roasting for an additional 5 minutes or so if you prefer a softer texture.)
- While radishes are roasting, combine Dijon mustard, lemon zest and juice, shallot, and tarragon in a small bowl. Pour in extra-virgin olive oil in a steady stream while whisking, until dressing is emulsified. Season to taste with salt and pepper.
- Let radishes cool slightly, place in a serving bowl, and gently toss with vinaigrette (you might not need all of the dressing). Serve slightly warm, or at room temperature, garnished with additional lemon zest, if desired.