Roasted Radishes with Tarragon Vinaigrette
Vibrantly-colored and delicately-flavored, Roasted Radishes with Tarragon Vinaigrette are a great side dish to welcome Spring.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
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.
Calories: 218kcal | Carbohydrates: 7g | Protein: 1g | Fat: 20g | Saturated Fat: 2g | Sodium: 366mg | Potassium: 459mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1.5% | Vitamin C: 34.8% | Calcium: 6.2% | Iron: 6.8%