Miso Roasted Radishes

I remember the first time I roasted radishes.

It seems like yesterday. But it was probably five years ago.  And it was a game changer for me.  I  had never even thought of roasting them.  It’s not something we grew up on.  But when you do roast radishes, a veggie that can be sharp or bitter suddenly softens in flavour, and becomes pleasingly mild.  And the recipe I was using suggested adding the leaves to the baking sheet.  Of course, if the leaves are kind of nasty looking, don’t bother.  But the fluffy, big bright green ones turn into a fabulous radish leaf chip to eat along with the roasted little pink hued gems.  Add a dipping sauce, and you’ve got one great little appetizer.

Fast forward to a couple of weeks ago.  I was trying to come up with a fresh side to go with pork chops.  So I started perusing the Spring issue of Cook, Real Food Every Day.  And low and behold, there was the most appealing little radish dish waiting to be tried.

Yes, Roasted Radishes are a Thing

It’s funny, we roast vegetables all winter long.  Roasting brings out a depth of flavour and caramelizes the sugars found in the more starchy veggies.  And the creamy texture that happens is just so comforting.  But suddenly in the Spring, we leave roasting behind.  So this this kind of the best of both worlds.  Roasting for comfort, radishes for Springtime freshness.  And when they meet up, something very special happens.  Roasted radishes are totally underrated, as far as I’m concerned.

This recipe had a fresh approach.  A fabulous marinade/dressing is made using miso.  And along with the halved radishes that get tossed in the marinade, sliced shallots are added as well.  Thyme is also there for a dash of herby brightness.  They all get spread out onto a parchment lined baking sheet to roast away in the oven.  Next thing you know, you have a platter of the most beautifully tender (and yet still just enough firmness to avoid the dreaded ‘mushy veg’ texture) pink, magenta and white little jewels.  Sprinkle with a bit more fresh thyme, and these are ready to add to the table.

Disclaimer: I have made these three times already, and have no plans on stopping.  They are so delicious and visually stunning.  Even my nephew who had never even seen roasted radishes before liked them!

These can be served as an appetizer.  Why not make up a batch of my easy Perfect Hollandaise as a dipping sauce?  And if the leaves are intact and in good shape, I would also roast them along with the radishes.  Just be prepared to remove the leaves ahead of the radishes- they will crisp up faster. Honestly, they make a fantastic little chip!   Besides, kale chips are so 2015.

Not All Misos are Created Equal

As far as Miso is concerned, here are a few tips.  The lighter the miso paste, the more gentle the flavour.  The darker the container of miso you are considering purchasing, the deeper, even saltier, stronger and more pungent the flavour.  For a dish like this I would suggest a light version.  If not, it will combat or even overpower the delicate nature of roasted radishes.  If you are only going to purchase one strength of miso to keep in your fridge, whether for soups, dressings etc, I would stick to a white to paler version.  They really are the most versatile.  Here’s a great link on understanding Miso

Having said this, the marinade that is used for the radishes in this recipe would make a great salad dressing it its own right.  Just whisk well to break up the miso (perhaps using a small blender etc)  Or use it over grilled fish or even chicken legs on the bbq!

Pink is Just so Charming!

So, this is just a little post to share a pretty dish!  All the pinks just sing Spring and Summer. There is something so quaint and charming about these shades, isn’t there?! 🙂  Perfect for a baby or bridal shower.  How about a family reunion?  Anniversary dinner?  So many darling options.   Add this to all the season’s meals or even veggie platters.  They would be a great side to kebobs, grilled chicken, or even a grilled beef tenderloin.  Visually you will have a dish that will wow your guests, but with minimal effort on your part.  Just don’t tell them that!!

Love Jen

5 from 1 vote

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Miso Roasted Radishes

Roasted radishes take on such a unique, softer personality when roasted.  Adding miso paste to the marinade creates another layer of flavour to the milder roasted veg.  This easy dish comes together quickly and makes a perfect side to all your Spring and Summer entertaining.

Course Side Dish

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Ingredients

• 3 tbsp olive oil
• 1 1/2 tbsp white miso paste
• 1 tbsp fresh chopped thyme
• 1 tbsp fresh lime juice
• 1/2 tsp kosher salt
• 1/4-1/2 tsp cracked black pepper
• 3 bunches of radishes cleaned, trimmed and halved
• 2 shallots sliced
• 1 tbsp fresh thyme garnish

Instructions

1. Pre-heat the oven to 400F Line a baking sheet with parchment paper

2. In a large bowl mix the olive oil, miso, thyme, lime, salt and the pepper together well.

3. Add the radishes and shallots. Toss to coat evenly.
4. Spread everything out on the baking sheet.
5. Bake until tender, 15-20 minutes, depending on the size of the radishes. I would start checking after 15 minutes. A knife should be able to go in without much resistance.
6. Remove and place in a bowl or onto a platter.
7. Garnish with a sprinkling of thyme.

Recipe Notes

This marinade would also make a great salad dressing!

If the leaves of your radishes are in good shape, trim and lay them out on a separate parchment lined baking sheet. Drizzle with a bit of olive oil and toss to coat evenly. Sprinkle with salt and pepper. Roast them along side the radishes, but remove them as soon as they crisp up, perhaps after 10 minutes or so. Place in a bowl alongside or use as a snack or appetizer.

Miso Marinade Recipe from Cook, Real Food Every Day, Spring 2019