ROASTED RADISHES

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 veg!

Serves 4-6 as a side

Ingredients

20 radishes, all varieties and colours if you have them and the tops

1 ½ 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

Method

Preheat the oven 200C, 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 over the herbs, a little more sea salt and enjoy along side some freshly caught fish.