Side
Roasted Radishes and Onions
Golden roasted radishes and onions emerge from the oven with glistening edges and a mellow sweetness that replaces their peppery bite. Each bite offers soft centers and lightly crisp edges that melt into a rich savory finish.
- Total
- 50 min
- Prep
- 10 min
- Cook
- 40 min
- Serves
- 6
Nutrition per Serving
- Calories
- 69
- Protein
- 2g
- Carbs
- 11g
- Fat
- 3g
- Fiber
- 5g
- Sugar
- 5g
- Sodium
- 167mg
Ingredients
- 2 large bunches radishes (about 1 pound each trimmed of the greens)
- 1 lb spring onions or shallots
- 1 tbsp extra virgin olive oil
- ½ teaspoon kosher salt (plus more to taste)
- ½ teaspoon coarsely ground black pepper
Instructions
- Preheat oven to 425°F.
- Halve the radishes or quarter any that are larger than a half dollar.
- Cut the onions or shallots into wedges the size of the radish pieces.
- Pile onto a rimmed cookie sheet or cast-iron skillet.
- Drizzle the oil over the vegetables, sprinkle the salt and black pepper over the top and toss to coat, spreading the radishes and onions out into a single layer.
- Roast for 10 minutes, lower the heat to 350°F, stir the vegetables, and roast for 20 to 30 more minutes, stirring every 10 minutes, or until the vegetables are deeply caramelized on the outside and tender on the inside.
- Adjust salt as needed.