Roasting radishes tames their spiciness and brings out their natural earthy flavor. White wine vinegar and fresh parsley add zing and color. This side dish is great for Spring and Summer, a great addition to any meal.
- 1 pound radishes leaves and ends removed (about 2 bunches)
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon kosher salt
- 1 tablespoon white wine vinegar
- 1 tablespoon fresh parsley minced
Preheat oven to 425°F (218°C).
Halve radishes and toss in a bowl with olive oil and salt.
Line baking sheet with parchment paper and place radishes cut-side-down on lined sheet. Roast for 10 minutes, stir, then roast for an additional 10 minutes.
In a large bowl, stir together roasted radishes, vinegar and parsley.
Serve warm or at room temperature.