The ruling assumption about radishes is that they are only to be eaten raw. True enough, a really crisp, crunchy, peppery radish needs nothing more than a sprinkling of salt to be enjoyed at its prime. However, a hot oven works the same magic on radishes as it does on other vegetables. They become sweeter and mellower, with a fuller flavor.
- Yield: 6 Servings
- Preparation Time: 15 Minutes
- 1½ pounds radishes, trimmed, scrubbed, and halved
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon snipped fresh chives
- ½ teaspoon Dijon mustard
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
- Preheat oven to 425°F. In a medium bowl toss radishes with 1 tablespoon of the olive oil. Place the radishes in a 15×10×1-inch baking pan. Roast, uncovered, for 30 to 35 minutes or until tender and lightly browned, stirring once.
- For chive vinaigrette, in a screw-top jar combine the remaining 2 tablespoons olive oil, the white wine vinegar, chives, mustard, pepper, and salt. Drizzle vinaigrette over radishes; toss to coat.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.