Roasted radishes with dill
Serves: 4 a side
![Roasted radishes with dill](/uploads/media/720x770/09/5509-RoastRadishes1120.jpg?v=1-0)
Recipe photograph by Laura Edwards
Roasted radishes with dill
Recipe by Anna Glover
Serves: 4 a side
See more recipes
Nutritional information (per serving)
Calories
49Kcal
Fat
4gr
Saturates
1gr
Carbs
3gr
Sugars
3gr
Fibre
1gr
Protein
1gr
Salt
0.5gr
![Anna Glover](/uploads/media/100x100/05/165-anna480.jpg?v=1-0)
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
![Anna Glover](/uploads/media/100x100/05/165-anna480.jpg?v=1-0)
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 400g radishes, trimmed and halved if large
- 1 tbsp olive oil
- 1 garlic clove, crushed
- ½ x 25g pack dill, finely chopped
- sea salt flakes
- 1 tsp white wine vinegar
- 1 tsp soft butter
Step by step
- Preheat the oven to 220°C, fan 200°C, gas 7. Toss the radishes in a baking tray with the oil, garlic and half the dill. Season with sea salt flakes and freshly ground pepper. Roast for 10-15 minutes until tender and golden.
- Remove from the oven and add the vinegar, butter and remaining dill. Toss well before serving with fish, veggie pies or even with a roast.
Chef quote
Look for bright pink, plump radishes from April to October – they should be juicy, crunchy and mildly peppery. They are usually served raw but are really delicious warm.