Roasted Radishes with Lemon Parsley Vinaigrette Recipe

Introduction

Roasted radishes are a simple and delicious way to enjoy this often-overlooked vegetable. Roasting transforms their sharp bite into a tender, slightly sweet side dish that pairs well with many meals. A zesty lemon Dijon vinaigrette adds brightness and depth to every bite.

Ingredients

• 1 lb radishes, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon parsley, finely chopped
• 3 tablespoons olive oil (for vinaigrette)
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon honey (use sugar for vegan option)
• 1/8 teaspoon salt (for vinaigrette)
• 1/8 teaspoon pepper (for vinaigrette)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and grease a baking dish or line it with parchment paper.
2. Step 2: Wash, trim, and halve the radishes. Pat them dry, then place in a large bowl. Toss with 2 tablespoons olive oil and season with salt and pepper. Spread radishes in a single layer in the prepared baking dish.
3. Step 3: Roast the radishes for 30 minutes, or until they are golden and fork-tender.
4. Step 4: While the radishes roast, prepare the vinaigrette. Combine 3 tablespoons olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a jar with a secure lid. Shake vigorously until emulsified. Taste and adjust seasoning as needed.
5. Step 5: Once radishes are roasted, drizzle with the vinaigrette to taste and toss gently to coat evenly. Sprinkle with fresh parsley before serving.

Tips & Variations

• If you prefer a spicier kick, add a pinch of cayenne pepper to the vinaigrette.
• For a vegan version, substitute honey with an equal amount of sugar or maple syrup.
• Use red radishes for a colorful presentation or mix with white radishes for variety.
• Serve warm or at room temperature as a side dish or salad topping.

Storage

Store leftover roasted radishes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain their texture. The vinaigrette can be stored separately in the fridge for up to a week and shaken well before using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast radishes without peeling them?

Yes, it’s best to keep the skins on as they become tender when roasted and retain nutrients and color.

How do roasted radishes taste compared to raw?

Roasting mellows the sharpness of raw radishes, making them sweeter and softer while still retaining a mild peppery flavor.

Roasted Radishes with Lemon Parsley Vinaigrette Recipe

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This Roasted Radishes recipe offers a delightful twist on the classic preparation of radishes, turning their sharp, peppery flavor into a tender, golden, and flavorful side dish. Roasting radishes softens their texture and mellows their bite, while a zesty lemon-Dijon vinaigrette and fresh parsley elevate the dish to a perfect balance of brightness and earthiness. Quick to prepare and simple to make, this recipe is great for a healthy, low-calorie addition to any meal.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Low Calorie

Ingredients

Scale 1x2x3x

Radishes

• 1 lbs radishes, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper, to taste

Vinaigrette

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon honey (use sugar for vegan option)
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Garnish

• 1 tablespoon finely chopped fresh parsley

Instructions

1. Preheat the oven. Preheat your oven to 400°F (200°C) and prepare a baking dish by greasing it or lining it with parchment paper to prevent sticking.
2. Prepare the radishes. Wash the radishes thoroughly, trim off the stems and roots, then halve them. Pat them dry with a kitchen towel to ensure they roast nicely without steaming.
3. Toss radishes with oil and seasoning. Place the radishes in a large mixing bowl, drizzle with 2 tablespoons of olive oil, and season with salt and pepper to taste. Toss well to coat everything evenly.
4. Roast the radishes. Spread the radishes in a single layer in the prepared baking dish. Roast in the preheated oven for about 30 minutes, or until the radishes are golden brown and can be easily pierced with a fork, stirring once halfway through for even cooking.
5. Make the vinaigrette. While the radishes roast, combine 3 tablespoons olive oil, fresh lemon juice, Dijon mustard, honey (or sugar for vegan), salt, and pepper in a jar with a secure lid. Shake vigorously until the dressing is fully emulsified and smooth. Taste and adjust seasoning if necessary.
6. Toss radishes with vinaigrette and garnish. When the radishes finish roasting, transfer them to a serving bowl. Drizzle as much vinaigrette as you like over them and toss gently to coat evenly. Sprinkle the chopped fresh parsley on top before serving for freshness and color.

Notes

• Use sugar instead of honey to make the vinaigrette vegan.
• Pat radishes dry before roasting to ensure they brown properly instead of steaming.
• Roasting time may vary slightly depending on radish size and oven calibration; check tenderness with a fork.
• Leftover roasted radishes can be refrigerated and served cold or reheated.
• Fresh parsley adds a bright flavor, but you can substitute with other herbs like chives or dill if preferred.

Keywords: Roasted radishes, lemon Dijon vinaigrette, healthy side dish, roasted vegetables, easy vegetable recipe