Radishes get so mellow when roasted and those cute little cippolini onions sweeten up like no tomorrow. Add a little honey and bacon and you've got a great side! —inpatskitchen
4 to 6
small cippolini onions
smallish red radishes
heaping tablespoons honey
red wine vinegar
Salt and black pepper
In This Recipe
Bring a small pot of water to a boil and the add the onions and wait 30 to 40 seconds. Drain the onions and cool and then peel. (the plunge in the boiling water makes this a fairly easy task) Set aside
Clean and trim the radishes leaving about 1/2 inch of the stem on. Set aside
In a large saute pan cook the bacon until crisp, remove to paper toweling and crumble when cool. Set aside.
In the same saute pan, add the onions and radishes to the bacon drippings and stir in the honey and vinegar. Sprinkle with a little salt and pepper and then transfer all to a smallish baking dish (mine was 10x10 inches)
Roast in a preheated 400F oven for 40 to 45 minutes, stirring once or twice during that time. Sprinkle the crumbled bacon over and serve warm.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!