Roasted Radishes with Chive Vinaigrette



  • 1 1/2 pounds radishes, trimmed, scrubbed, and halved
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon snipped fresh chives
  • 1/2 teaspoon Dijon-style mustard
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt


  1. Preheat oven to 425 degrees F. In a medium bowl toss radishes with 1 tablespoon of the olive oil. Place the radishes in a 15x10x1-inch baking pan. Roast, uncovered, for 30 to 35 minutes or until tender and lightly browned, stirring once.
  2. For chive vinaigrette, in a screw-top jar combine the remaining 2 tablespoons olive oil, the white wine vinegar, chives, mustard, pepper, and salt. Drizzle vinaigrette over radishes; toss to coat.

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