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.
1 bunch Easter Egg radishes (about 12 oz.), halved or quartered if large, tops removed and reserved
1 shallot, quartered, layers separated
Sat fat 0.5g
How to Make It
Preheat oven to 400°F. Whisk together miso, oil, and vinegar in a medium bowl. Add radishes and shallot to bowl; toss to coat.
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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