Roasted radishes with dill
Serves 4 a side | prep 10 mins | total time
- 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
- 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.
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.