This dish of roasted spring radishes from chef Olivia Hayo couldn't be simpler. The minimalism allows heady aged balsamic and tender baby radishes to take center stage for a crave-worthy side dish or warm salad.
Ingredients
- 1 pound radishes with greens (mix of varieties like purple, watermelon and french breakfast)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sea salt
- for drizzling Balsamic Vinegar (18 Year Aged, if you have it)
- to finish goat cheese
Instructions
Preheat the oven to 425 F and prepare a baking sheet with parchment paper or foil.
Wash radishes. Cut greens off and reserve, trimming and discarding any brown stems. Cut larger radishes in half, leaving smaller ones whole (this will allow radishes to cook evenly). Wash and dry the greens.
In a medium bowl, toss radishes with olive oil and salt. Transfer to prepared baking sheet and spread in single layer. Place pan on center rack and cook for 25 minutes.
Meanwhile, using the medium bowl from earlier, add the radish greens and toss to coat with residual olive oil. Add the greens to the baking sheet after 25 minutes, tossing to combine. Continue to roast 5 minutes more, or until greens are wilted and radishes are fork tender. Total cook time should be around 30 minutes.
Transfer to a serving dish and top with crumbled goat cheese and a generous drizzle of balsamic vinegar.
