Roasted radishes with dill
Serves: 4 a side
Prep time: 10 minsTotal time: 
Recipe photograph by Laura Edwards
Roasted radishes with dill
Recipe by Anna Glover
Serves: 4 a side
Prep time: 10 minsTotal time: 
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
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
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.
