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Recipe Detail Page
Roast Maple Radishes
Early Summer 2016
For fun, choose a variety of radishes for this easy side that’s good with almost anything. We like slim, carrot-like ruby-red Cincinnati or ivory-coloured Icicle as well as Easter Egg, French Breakfast or good old Cherry Belles. The Cincinnati and Icicle radishes take about 40 minutes to roast; the other varieties, just 20.
Serves 4 to 6
30 radishes
2 tbsp (30 mL) maple syrup
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) finely chopped fresh rosemary
Kosher salt and freshly ground black pepper to taste
1 tbsp (15 mL) unsalted butter
1 tbsp (15 mL) aged balsamic vinegar or balsamic glaze
1 tbsp (15 mL) finely chopped chives
1 Preheat oven to 400°F (200°C).
2 Scrub radishes gently, trimming off any side roots from Cincinnati and Icicle radishes. Trim radishes, leaving ½ inch (1 cm) of tops and most of root ends.
3 In a medium shallow roasting pan, toss Cincinnati and Icicle radishes with maple syrup, olive oil, rosemary, salt and pepper to taste. Dot with butter.
4 Roast, uncovered and stir occasionally, for 20 minutes. Add Easter Egg, French Breakfast and/or Cherry Belle radishes (if using). Continueto roast, stirring occasionally, until radishes are browned and tender, about 20 more minutes.
5 Add balsamic and chives and toss well.
Serves 4 to 6
