The first time someone mentioned to me about roasting radishes, I found the idea a little strange. Thinking about it, although we have tucked radishes nicely into the ‘salad box’ in our minds, they are actually a root vegetable, so why not?
Well, I tried them, first just Roasted radishes alone and then with butternut squash. . . a flavour (and stunning colour) combination that just sat together comfortably. They make a great accompaniment to roasts dinners, or a side to perhaps a BBQ. The radishes almost ‘pop’ in your mouth and the flavour is much softer and less peppery than its uncooked version
Super simple. . . . and deffo something I will be repeating! Wish I had discovered this years ago. . . . .
Roasted radishes and butternut squash are a pretty and tasty accompaniment to your meal. Especially good with roast meats.
Ingredients
- 12 Radishes
- 1/2 small Butternut squash
- 3 tablespoons of runny honey
- 1 tablespoon coconut oil (or sunflower oil)
- Rock salt and Freshly ground pepper to season
Instructions
- Put coconut oil into a small oven proof dish and warm through in a 220C fan oven or equivalent
- If radishes are large halve them
- Cut butternut squash into pieces just a little larger than the radishes
- Place into heated dish and drizzle the runny honey over
- Season well with salt and pepper
- Roast in the oven for approx 30 minutes, 10 minutes longer if you prefer the radishes softer.
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