Greg DuPree
Hands-On Time
10 Mins
Total Time
30 Mins
Yield
Serves 4 (serving size: about ½ cup)

Good-for-your gut miso and apple cider vinegar coat the colorful and peppery radishes before they hit the heat of the oven. The shallots soften and caramelize beautifully for a melt-in-your-mouth contrast to the crunchy radishes. If your bunch comes with the greens still attached, chop them and toss them in to wilt. The peppery leaves are edible and yes, you should be eating them.

How to Make It

Step 1

Preheat oven to 400°F. Whisk together miso, oil, and vinegar in a medium bowl. Add radishes and shallot to bowl; toss to coat.

Step 2

Transfer mixture to a baking sheet lined with parchment-paper, and roast in preheated oven until radishes are browned in spots, about 15 minutes. Coarsely chop radish tops, and add to baking sheet; toss to combine. Return to oven, and roast until radishes are fork tender, 5 to 10 more minutes.

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Ratings & Reviews

/5
Reviews
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