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If, like me, you are new to the idea of roasting radishes, then you will be pleasantly surprised at how the sometimes hot peppery flavour mellows and sweetens.
I also like to use the tops of the radishes whenever possible and by adding light spring herbs such as chervil you will add yet another twist to this old but new tasting vege.
20 radishes, all varieties and colours if you have them and the tops
1½ Tbsp olive oil or rapeseed oil
1 Tbsp cider or white balsamic vinegar
sea salt flakes and fresh cracked pepper
1 Tbsp butter
1 Tbsp fresh chervil or parsley leaves, roughly chopped
Preheat the oven 200degC, with oven dish in the oven to heat up.
Remove the tops of the radishes and pick through them, discarding any tough or damaged outer leaves.
Cut the larger radishes in half, and keep the smaller whole.
Toss in a bowl with the oil, vinegar and seasoning.
Pour the radishes and any juices into the hot oven dish and give a little shake. Roast for 10 minutes, turning the radishes once or twice.
Add the butter and the tops if using and continue cooking for a further 5-8 minutes depending on the size, You want the radishes tender but not mushy and the tops to be soaking up the juices in the pan.
Remove from the oven and sprinkle with the herbs and a little more sea salt and enjoy alongside some freshly caught fish.