Radishes have always been a favorite over here at NYOUTRITION, but roasted radishes are a new fave. Super-easy and really delicious paired with shallots for sweetness and a nice herby vinaigrette. Get your daily dose of alliums (shallots) and cruciferous veggies (radishes)!
2 bunches radishes (red or rainbow), rinsed, trimmed and sliced in half
2 whole shallots, peeled and sliced thin
1 T olive oil
1/2 t sea salt
1/2 cup olive oil
1/4 cup sherry vinegar
1 T parsley
1 T chives
- Preheat oven to 400 degrees.
- Toss radishes and shallots in olive oil and salt and place on a parchment-lined baking sheet. Roast for 15 minutes, tossing a few times to create even browning.
- Meanwhile, create the dressing by combining olive oil through herbs in a bowl and whisking until blended.
- Allow radishes to cool to room temperature and toss with dressing.