Serves 2-4 as a side
About this recipe
Roasting radishes gives a completely different flavour to eating them raw. Although delicious, they can sometimes be a little peppery when uncooked, but roasting them makes them slightly sweeter and tender.
A great way to cook them is as a tray bake– this means you can pack in lots of flavour and different ingredients, allowing them to cook together and take on each-others flavours. Adding chickpeas means you are upping the protein and fibre content, but also making the dish a little more substantial.
Tray-bakes are also great to use up any leftover veg, I love adding in courgette, tenderstem broccoli or asparagus too.
Shop this recipe:
- 250g Radishes
- 1 Tin chickpeas, drained and rinsed
- 2 Cloves garlic, thinly sliced
- 1 tbsp Olive oil
- Salt and pepper
- Handful fresh mint, finely chopped
- Handful of watercress or salad leaves, roughly chopped
For the dressing: (makes extra to keep)
- 6 tbsp extra virgin olive oil
- 2 tsp Dijon mustard
- 4 tbsp Lemon juice
- 2 tsp Honey
- Salt and pepper
Preheat the oven to 200C.
Prepare the radishes by halving the larger ones and leaving the smaller ones whole, before putting in a baking tray.
Once the chickpeas have been drained and washed, pat dry using some clean kitchen towel and then add to the baking tray along with the sliced garlic, olive oil and some salt and pepper. Roast in the oven for 15-20 minutes until the radishes are turning nicely golden and tender.
Whilst cooking, prepare the dressing by simply mixing all the ingredients in a small bowl or jam jar. This will make more than you need, but it will keep really well in a jar or glass bottle in the fridge.
Once cooked, remove the radishes and chickpeas from the oven and toss through the dressing, chopped herbs and salad leaves.
Serve immediately. Enjoy as a side salad or as more of a lighter main meal – great with some crusty bread to soak up the juices!