Roasted Radishes with Citrus Vinaigrette and Breadcrumbs
Author: 
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
 
Roasted radishes tossed with a citrusy vinaigrette and topped with toasted breadcrumbs
Ingredients
  • 1 tablespoon butter
  • ¼ cup breadcrumbs
  • 1 lemon, zested, 1 tablespoon of juice
  • 2 bunches radishes
  • 1 teaspoon dijon mustard
  • 1 teaspoon orange marmalade
  • 3 tablespoons olive oil
  • salt and pepper to taste
Instructions
  1. Preheat oven to 450°F.
  2. In an oven safe skillet (cast iron or carbon steel work really well), melt butter over medium low heat. Add breadcrumbs and stir to coat. Toast breadcrumbs until golden brown stirring often, about 4 minutes. Add lemon zest and stir to combine. Toast about another 30 seconds. Turn off burner. Remove breadcrumbs from the pan and set aside.
  3. Wash radishes and tops thoroughly. Remove radishes from the tops, save 10 to 12 of the larger radish greens. Trim both the root and stem end from the radish. Slice the radishes in half lengthwise and place cut side down, in one layer, in the same skillet you used for the breadcrumbs. Sprinkle with a pinch of salt and pepper.
  4. Roast radishes in oven for 15-18 minutes until just tender, but still firm in the middle.
  5. While the radishes are in the oven, whisk together dijon, marmalade, 1 tablespoon of lemon juice until marmalade is incorporated. Add olive oil and whisk to combine.
  6. Roughly chop the 10 to 12 radish leaves and add to dressing. Season with salt and pepper to taste.
  7. When radishes are done, remove from oven and immediately add dressing to skillet. Toss to combine.
  8. Serve warm or room temperature topped with a sprinkle of breadcrumbs.
Recipe by Work. Cook. Eat. at https://www.workcookeat.com/roasted-radishes-with-citrus-vinaigrette-and-breadcrumbs/