Herb Roasted Radishes
After a well-deserved little break from the hustle and bustle of the city, I am back in Paris & feeling energised as ever! I love travelling and discovering new places and their cuisines but there is nothing quite so grounding as heading over to your local food market, bringing fresh produce home and creating what your heart desires.
These Spring-inspired Herb Roasted Radishes do that and more! Including just a few simple ingredients: fresh radishes, olive oil, lemon juice & zest, dill and a pinch of salt and pepper, you just can’t go wrong!
Feeling a little adventurous? As you might know by now, all of my recipes allow for alterations, so why not change it up with other fresh herbs and varieties of spices? Fresh thyme or parsley, ground cumin or coriander, the list is endless.
More often consumed in their raw state, the flavour palette and texture of radishes is completely transformed once roasted. Its crispy texture when raw gives way to a soft and tender flesh, while the peppery notes milden, almost becoming sweet. Paired with herb-infused greek yogurt and fresh basil pesto, it makes for an incredibly satisfying and fuss-free seasonal side dish!
- Vegan Recipe -
HERB ROASTED RADISHES
1 large bunch of radishes
2 tablespoons of olive oil
1 tablespoon of lemon juice
Lemon zest
3 tablespoons of fresh dill, chopped
2 tablespoons of fresh mint, chopped
120g of greek yogurt*
2 tablespoons of basil pesto**
Flaky salt
Freshly ground pepper
Preheat the oven to 200°C.
Wash and dry the radishes and fresh herbs.
Trim the radish stems and cut them into wedges.
Place them in a bowl and add the olive oil, lemon juice and zest, 2 tablespoons of dill and salt and pepper to taste. Stir until well coated.
Place the radishes onto a baking tray lined with parchment paper.
Roast in the oven for 15-20 minutes, until slightly crispy & golden-brown.***
In the meantime, mix the greek yogurt with the fresh mint and remaining dill. Season with salt and pepper to taste.
Remove the radishes from the oven.
Spread the yogurt onto a plate and add the radishes. Garnish with fresh mint and/or dill to taste.
Notes: *You can replace the greek yogurt with a dairy free option - soy yogurt, etc.
** *Use a vegan version of Pesto alla Genovese - a basil-based pesto without the traditional Italian cheese add-in.
***When cooked & tender, you should be able to pierce them easily with a knife.