When roasted and lightly caramelized, radishes serve as a surprisingly satisfying alternative to a roasted potato or squash (and much lower carb, if that’s what you’re going for).
If gauging by temperatures, it’s been full-on summer here in AZ for months now, but I’m having a hard time letting go of the fresh spring produce. Even roasted, this dish feels fresh and bright.
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Roasted Onion & Radish
Yields: 4 servings (as a side dish)
3 bunches cherry belle or french breakfast radishes (these are the most common types)
1 lb. small to medium cipollini onions
8 large cloves garlic
3 tbsp. avocado oil
4 sprigs fresh rosemary or thyme
1 1/2 tsp. sea salt
1/2 tsp. black pepper
3 tbsp. ghee or butter
1/2 lemon, juiced
Directions:
Preheat the oven to 375F.
Clean and halve the radishes. Add them to a large roasting dish. Peel the outer layer from the cipollini onions. Halve them and add them to the dish, along with the garlic. Drizzle the avocado oil over the top. Add the fresh rosemary, sea salt, and black pepper. Toss will until everything is evenly dispersed. Drop the ghee in dollops, about 3-4 spread around the dish.
Bake for 60-80 minutes, tossing halfway through, or until everything is lightly golden. Squeeze a 1/2 a lemon over top before serving.
