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Author Notes: I like cooking radishes with roasted vegetables because they don’t get too sweet. The dressing for this recipe calls for onion seeds, which can be found in an Indian foods market. You could leave them out if you can’t find them. Try to find them, though as they’ve got a rich, nutty flavor. I first bought them to use in Monica Bhide’s recipe for Salmon with Kumquat Chutney. She also uses onion seeds in a turnip recipe, which is very Indian in flavor. Since this is paired with rosemary, this dish is more American in character. - SallyCan
Serves 2, can be doubled or multiplied
- 1 pound mixed radishes and other young root vegetables: radishes (any variety), parsnips, carrots, new potatoes
- 1 T butter, melted
- 2 T olive oil
- A few good sized sprigs of fresh rosemary, 1 ½ tsp minced, the rest cut in 2” sprigs
- Kosher salt
- ½ tsp onion seeds
- ½ tsp mustard seeds
- 3 T white wine
- 2 T water
- 1 tsp prepared coarse grain mustard
- ½ tsp kosher salt, or to taste
- Black pepper, to taste
- Preheat oven to 400
- Scrub radishes and other root vegetables. Peel, if necessary. If your vegetables are small, leave them whole, but if any are really large, cut them into 1, 2, or 3” pieces so that everything is approximately the same size.
- Mix melted butter and olive oil.
- Mix 1 T of butter and olive oil mixture with minced rosemary, and save the remaining olive oil and butter mixture for the dressing.
- Toss the vegetables with rosemary, butter, and olive oil mixture. Place vegetables, along with 2” rosemary sprigs, on a baking pan and sprinkle lightly with kosher salt. Bake them, turning occasionally, for anywhere between 20 and 40 minutes, until they are soft and have begun to brown, but are not dried out. Remove from oven.
- While vegetables are cooking, make your dressing. On medium, heat 1 tsp. reserved butter/olive oil in a small frying or saucepan for a minute or so, then add onion seeds and mustard seeds. After about 30 seconds, when they begin to pop, add white wine and water. Turn heat to low, and cook until most of the liquid has evaporated.
- Scrape this, with any liquid and butter/oil still in the pan, into the remaining butter/olive oil mixture. Whisk in prepared mustard. Add salt and pepper, sparingly, to taste, keeping in mind that you’ve already salted the vegetables.
- To serve, arrange roasted radishes and other vegetables on a plate and pour dressing over top of them. Garnish with more fresh rosemary, if you like.
- This recipe was entered in the contest for Your Best Radish Recipe
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