roasted radishes with tarragon vinaigrette recipe
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Roasted Radishes with Tarragon Vinaigrette

Vibrantly-colored and delicately-flavored, Roasted Radishes with Tarragon Vinaigrette are a great side dish to welcome Spring.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 218kcal
Author Amanda Biddle

Ingredients

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

Instructions

  • 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.

Nutrition

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%