Roasted Radish
Ingredients
- 1/2 kg baby radish small sized, around 16-18
- 1/2 tsp coarse salt
- 2 tsp olive oil
- 2 tsp maple syrup or honey
- 2 tsp balsamic vinegar
- 2 tsp seed mix sesame, flax, niger, nigella etc.
Instructions
- Preheat the oven at 180C.
- Wash and scrub the radish well. As these are tender, the skins will be very thin and they don’t need peeling. If the greens are attached, then slice off the tops leaving 1-2 cm with the radish, using it for another dish.
- Slit each radish vertically to make two halves.
- Toss in olive oil and salt.
- Arrange the radish in a single layer on a baking tray.
- Bake/roast in preheated oven for 30 minutes until the edges of the radish turn golden.
- Remove into a serving tray. Drizzle maple syrup (or honey) and balsamic vinegar.
- Top with seed mix and a small pinch of coarse salt.
Notes
Use the same recipe for carrots, sweet potatoes or any other root vegetable. Choose similar sized vegetables or cut them all to the same size / shape.
Makes an excellent side for a main meal or as a part of a brunch. You can also serve roasted radish with a dip as an appetizer.
Add spices of your choice to some hot oil and toss over the roasted radish for a spicier dish.