This easy, low-carb recipe for Roasted Radishes is a fantastic way to enjoy the vegetable in a new light. Roasting them on a sheet pan in the oven transforms their flavor, mellowing their peppery bite and adding a delicious, earthy sweetness. Dressed with a bright lemon-herb vinaigrette, these radishes are a great spring side dish alongside your favorite meats and seafood.
1-½poundsglobe radishes(about 25), trimmed, washed, and halved to a uniform size
2tablespoonsregular olive oil
½teaspoonkosher salt
½teaspoonfreshly-ground black pepper
For the Tarragon Vinaigrette
½teaspoonDijon mustard
½teaspoonfinely-grated lemon zest, plus additional for garnish, if desired
1tablespoonfresh lemon juice
½largeshallot, finely chopped
1tablespoonchopped fresh tarragon
¼cupextra-virgin olive oil
kosher salt and freshly-ground black pepper, to taste
Instructions
Preheat oven to 425 degrees F with the rack in the middle position.
On a large rimmed baking sheet, toss radishes, 2 tablespoons olive oil, ½ teaspoon kosher salt, and ½ teaspoon pepper. Arrange radishes in a single layer, cut sides down.
Roast 15-20 minutes, until cut sides are caramelized and radishes are crisp-tender in the center. For a softer interior texture (similar to a potato), toss the radishes on the sheet pan and continue roasting for an additional 5-10 minutes.
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 (about 5 minutes), 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, salt, and pepper, if desired.
Notes
*Baking times can vary by the size of your radishes. I like to halve smaller radishes and quarter them if they're large.