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Salt-&-Vinegar Roasted Radishes

  • 10 m
  • 35 m
Carolyn Malcoun
“Colorful roasted radishes make a unique and healthy vegetable side recipe. If your radishes come without greens, use 5 cups baby kale in Step 3 instead. Halve or quarter large radishes before roasting so they'll cook as fast as small radishes.”


    • 1 pound small radishes with greens attached (about 2 bunches)
    • 2 tablespoons extra-virgin olive oil, divided
    • 1 tablespoon malt vinegar
    • ¼ teaspoon flaky sea salt, such as Maldon


  • 1 Preheat oven to 375°F.
  • 2 Cut greens off radishes and trim the stems. Wash and dry the greens and radishes separately. Toss the radishes with 1 tablespoon oil and spread on a large rimmed baking sheet. Roast, stirring once, for 20 minutes.
  • 3 Toss the greens with the remaining 1 tablespoon oil. After 20 minutes, add the greens to the pan and continue roasting until the radishes are tender and the greens are wilted, about 5 minutes more. Transfer to a serving dish. Drizzle with vinegar and sprinkle with salt; toss to coat.
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