Roasted radishes are completely different than raw radishes. The high heat of the oven transforms them, mellowing the sharpness and bringing out a slightly sweet and nutty flavor. They also soften while roasting leading to a texture akin to roasted potatoes.
You can roast radishes alone with just some olive oil, salt and pepper but adding shallots and a splash of balsamic vinegar takes them to the next level.
Roasted Radishes with Crispy Shallots
- 15-20 radishes halved
- 2 shallots sliced thinly
- 1 1/2 Tbsp olive oil
- 3/4 tsp kosher salt
- 1 Tsp balsamic vinegar
- Freshly ground black pepper to taste
Preheat oven to 400
Line a real metal baking sheet with parchment paper
On the baking sheet combine all ingredients and spread in a single even layer.
Roast for 30-35 minutes until shallots are crispy and radishes are soft and beginning to brown