The gorgeous colors in this roasted radish medley reflect its deeply satisfying taste. Radishes, baby beets, carrots, and Cipollini onions are roasted in a sauce of honey, olive oil, wine vinegar, and garlic. Roasting brings out a mellow flavor in the vegetables, especially the radishes. The lightly sweet flavors from the carrots and onions are balanced with the distinctively earthy taste of the beets.
It feels good knowing that these vegetables, grown in the earth, contain lots of vitamins and minerals to infuse my body with good energy. And the bright colors make them fun to work with. I know there are many people who don’t like radishes or beets. But when they are roasted in this flavorful sauce with their mellow flavors released from the roasting, and the melt-in-your-mouth texture, they really are delicious, especially when eaten warm, right out of the oven.
I adapted this recipe from one I found in the May/June issue of Victoria magazine. I find that magazine so inspiring, with its beautiful photographs and stories about women who follow their dreams. I only changed a few things in my recipe–I used orange carrots instead of white, and used baby beets instead of Chioggia beets. Also, I used white wine vinegar instead of Champagne vinegar, and my cooking time ended up taking a few minutes longer.
I find that I really enjoy working with vegetables. As I was peeling the skin off of the onions, I was thinking, you can’t really be in a rush to do this job….but then I realized how often I am in a rush–either in a true hurry to get somewhere on time, or a self-imposed rush to get more and more done. I let go of that feeling for a few minutes and peeled the onions, noticing their smell and their texture, and paid attention to the pretty pink hues of the beets and radishes as I washed them. I noticed that the beet stems look like roses. That the stripes in the beets are amazing. In the middle of a day and evening full of obligations and schedules, there was a window of time when I was present with the beauty of nature.
I am still working on posting some meals that can be ready quickly, or made ahead of time to be eaten when hungry people get home from soccer games and track meets….That is also part of my family’s reality. But for today, I am sharing a recipe that gave me a meditation with the vegetables, and made me feel more in touch with our beautiful earth (and with myself too). If you have a 20 minute window of time (plus about 25 minutes for while the vegetables roast), I highly recommend it. I hope you all have a great weekend! This week, Fiesta Friday is co-hosted by Mollie @ The Frugal Hausfrau and Scarlett @ Unwed Housewife, and I look forward to checking out some inspiring posts over there!
Roasted Radish Medley
Ingredients:
- approximately 1 pound of radishes, washed and trimmed, with about 1/2 inch of the green tops still on, cut in half length-wise
- 3-4 medium-sized carrots, washed and peeled, cut in half length-wise and then cut in half width-wise
- 8 ounces of Cipollini onions (you can also use pearl onions), peeled and blanched
- 4 baby beets (or 2 small Chioggia beets, if you can find them), trimmed, washed, and halved length-wise (it helps if the beet pieces are about the same size as the radishes, so the roasting time works for all the vegetables)
- 2 tablespoons of honey
- 2 tablespoons of olive oil
- 1-2 cloves of garlic, minced
- 2 tablespoons of white wine vinegar
- 2 tablespoons of butter, melted
- 1 and 1/2 teaspoons of salt
- black pepper to taste
Directions:
Preheat your oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with foil.
In a small bowl, place the honey, olive oil, minced garlic, white wine vinegar, and melted butter. Whisk to combine.
In a large bowl, combine the radishes, carrots, blanched onions, and beets. Pour in the honey mixture and toss to coat the vegetables evenly. Spread the vegetables on the baking sheet in a single layer, cut side down. Sprinkle with the salt and pepper.
Roast in your 425-degree oven for about 20 minutes, or until the vegetables are tender when pierced with a fork. Serve warm. Enjoy!
This recipe is adapted from one in the May/June 2016 issue of Victoria magazine
Oh Jennifer! This looks wonderful! I plan on making this next week. I hope that my grocery store has the Chioggia beets and onions. I will let you know on Pinterest how they turn out! Thank you for sharing this with everyone!
Thanks, Ginger! I hope you enjoy it! If you can’t get Chioggia beets or the Cipollini onions, just any small beets and pearl onions work too–it works best if all the vegetable pieces are about the same size as the radishes. Have a great weekend!
I am not a raw radish fan, but last Spring I discovered I like them cooked! Thanks for sharing this delicious looking recipe Jennifer!
You are welcome! I like radishes raw and cooked, but I was surprised how sweet they are when roasted–they taste like a totally different vegetable. 🙂
I love radishes, and have always heard thought they become sweet when roasted. I’ll definitely have to try this dish!
Thanks Julie! It is true, radishes do become sweet when roasted. They’re versatile little things!
So pretty! I’ve never roasted radishes, but after looking at your recipe I think it’s time to give them a go! Looks wonderful, Jenny!
Thank you, Nancy!
My Radishes have all germinated and when they get to maturity I’ll be trying this recipe. Lovely post! Thanks ?
And the cherry trees are full of blooms!
Thanks Mark! I think you would like this recipe. Good to hear from you! Let’s hope for a good cherry season–our trees are a little bigger this year, so we might get a few more than the birds do if we’re lucky. 🙂
This looks so delicious, love the natural and simple flavors that come together so beautifully!
Thank you so much!
Wow, this looks delicious!
Thank you very much!
It never occurred to me to cook with radishes! Such a good idea. I am going to pin it and I look forward to trying it! Thanks for sharing. ~Blessings~
Thanks, Rebecca. This is the first year I have started roasting radishes. I’m really enjoying the flavor of them!
Every spring I can’t wait for radishes, and yet the bags here are often so large they’re hard to get through in time!! Well, this is gorgeous and I just *knew* radishes should be used for something more than salads! Way to go!
Thanks for bringing this by Fiesta Friday!
Mollie
Thanks, Mollie! Roasting the radishes makes them taste like an entirely different vegetable. Thank you for co-hosting FF this week!
Oh my word, I can’t believe how vibrant and beautiful the colors are! Thanks for sharing this at Fiesta Friday #117!
Thank you! I love the colors of beets, and especially radishes. Thank you for co-hosting FF this week!
Roasted radishes sound terrific! And what gorgeous colors! I’m growing radishes again. French breakfast type this time. Last year I grew watermelon radish and got nothing but big leaves. Should have eaten the leaves but I kept waiting and hoping for the bulbs (roots?) to form. In the end either a groundhog or a rabbit finished them off. Oh, well… 🙂
Thanks, Angie! I hope you have good luck with your French radishes this year–we end up sharing some of our garden bounty with the deer every year….:) We did not plant radishes this year yet, and I wish we did, now that I have discovered roasting them. 🙂
What gorgeous veggies! Love this. 🙂
Thanks, Josette! I am always amazed at how beautiful the colors of some vegetables are!