Miso Roasted Radishes

Roasting radishes mellows out their flavor in such an unexpected way!

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. Serve along side roasted chicken or fish!

Makes 4 servings as a side dish



1 ½ tablespoon white miso

1 tablespoon olive oil

2 teaspoons apple cider vinegar

1 bunch radishes (about 12 oz.), halved or quartered if large, tops removed and reserved

1 shallot, quartered, layers separated



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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