Honey-Roasted Radish Medley

Honey-Roasted Radish Medley.
Honey-Roasted Radish Medley
Makes 6 servings
Write a review
  1. 2 tablespoons honey
  2. 2 tablespoons garlic-infused olive oil
  3. 2 tablespoons butter, melted
  4. 2 tablespoons Champagne vinegar
  5. 1 pound radishes with green tops, washed, trimmed, and halved
  6. 1 bunch white carrots with green tops, washed and trimmed
  7. 1 (10-ounce) package Cipollini onions*, peeled and blanched
  8. 2 small Chioggia beets, halved lengthwise
  9. 1½ teaspoons kosher salt
  10. 1 teaspoon ground black pepper
  1. Preheat oven to 425°. Line a rimmed baking sheet with foil.
  2. In a small bowl, whisk together honey,olive oil, melted butter, and vinegar. In a large bowl, combine radishes, carrots, onions, and beets. Add honey mixture, tossing to coat all vegetables. Spread onto prepared pan, cut side down, in a single layer. Season with salt and pepper.
  3. Roast until tender, 15 to 20 minutes. Remove from oven, and serve warm. Cover, and refrigerate for up to 3 days.
  1. Pearl onions can be substituted, if desired.
Victoria https://www.victoriamag.com/
Previous articleParmesan-Vinaigrette Potatoes with Crème Fraîche and Caviar
Next articleAlmond-and-Brown-Butter Galette


Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.