Have you ever roasted radishes? I never had until a few days ago!
I like the idea of radishes as they are one of the first vegetables to be ready in the garden, but I find them too spicy for me. Heartburn? No thanks! but I read somewhere that cooking radishes diminishes the heat while still allowing the fresh flavor to shine through.
That sounded like a win-win, so I had to give it a try! And, because it’s asparagus season, the marriage of the two is made in heaven.
First, turn the oven to about 425 and prepare the veggies:
1 cup of chunked radishes
6 cups of asparagus spears
The exact ratio is unimportant, so go with what looks good to you at the time. Drizzle with
Olive oil
Salt and pepper
Massage the oil and seasonings into the asparagus and pop it into the oven, stirring occasionally, until cooked as much as you like it. We like ours a little browned, so about 30 minutes.
Meanwhile, prepare the vinaigrette:
1 tablespoon extra virgin olive oil
1 tablespoon honey (or 1 teaspoon monkfruit extract blend)
3 tablespoons balsamic vinegar
1/4 cup fresh chives
Whiz in the blender and pour over the roasted veggies. Garnish with fresh dill.
There you go! A perfect side dish for spring. Definitely a do-again at our house. Hope you enjoy it, too!
