I have to admit that this is my first time roasting radishes. I’ve stumbled on some food blog that was roasting it and was totally mouth watering enough for me to try. I’ve combined it with brussel sprouts, a favorite of mine. Roasting the two together makes for a very savory side dish. Although the brussel sprouts were able to absorb the balsamic vinegar much better than the radishes. Next time I’ll marinate it a bit longer before roasting.
1 bag of radishes (washed, rinsed, cut top off and cut in half)
1/2 lb. brussel sprouts (washed, rinsed, cut bottom tip and cut in half)
3 tbsp. balsamic vinegar
1 tbsp. brown sugar
Olive Oil (enough to coat all the vegetables)
Heat oven to 350 degrees
In a large bowl, combine the radishes and sprouts together. Season with the balsamic vinegar, sugar, drizzled with olive oil to coat and sea salt. Mix everything well.