If you can stand to turn on the oven for 20 minutes this summer, make these roasted radishes with balsamic vinegar. They’re much more enjoyable to eat than the raw variety, if you ask me.
Cooking the root vegetable at a high temperature not only brings out its natural sweetness but also tames some of the heat, resulting in a softer flavor and texture.
Serve roasted radishes on their own, as part of a cheese platter or in green salad – and with a glass of wine as a special treat. Try one and you’ll be hooked.
Recipe adapted from Cookbooks365.
Roasted Radishes with Balsamic Vinegar
Makes 2 servings
Ingredients
- 1 bunch radishes, stems and leaves removed
- 1 tablespoon olive oil
- sea salt and freshly ground black pepper
- 2 tablespoons balsamic vinegar
Instructions
- Preheat oven to 450 degrees.
- Cut radishes in half lengthwise and place on a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Arrange in a single layer, cut side down.
- Drizzle with balsamic vinegar and bake for 15-20 minutes or until radishes are caramelized and fork tender. Season with additional salt and pepper to taste.
Your looks so good. Great idea for sharing!
Phillip
Cooks and Kid
http://www.cooksandkid.com
Thanks so much, Phillip!