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All Categories After Dinner Treats & Special Drinks Bits on the Side Filling the Tins Nibbly Bits Sauces and Dressings Scrumptious Desserts & Puddings Small Courses and Brunch Soups & Breads The Main Event

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• After Dinner Treats & Special Drinks
• Bits on the Side
• Filling the Tins
• Nibbly Bits
• Sauces and Dressings
• Scrumptious Desserts & Puddings
• Small Courses and Brunch
• Soups & Breads
• The Main Event

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Recommended from the store

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People don't usually think of radishes as a roasting possibility - but they are great. The colour goes a beautiful pale rose pink and the combination of juicy red onions, the roast radishes and the sweet balsamic dressing is just fabulous and so simple to achieve.

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Ingredients

• 3-4 bunches of radishes- trimmed, topped and tailed (about 20 radishes depending on the size, allow 2-3 per person)
• 4-6 large red onions -outer papery skins peeled off, cut onion into 4 or 6 wedges (like a wedge of lemon)
• 1/4 cup olive oil (approx.) to sprinkle over
• salt to sprinkle (I use the lovely flaky Maldon sea salt as I love the texture)
• 1/4 cup balsamic vinegar

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Method

Toss the radishes and onion wedges in olive oil and sprinkle with salt. Roast in a hot oven (200°C) for approximately 35-40 minutes, stirring a couple of times until the onions are crispy and the radishes fairly tender when tested with a sharp knife tip.

Sprinkle over the balsamic vinegar and toss to coat well. Serve as a side dish or as a vegetable dish along side roast meat. This looks spectacular presented as a big platter.