Roasted Reds

Roasted radishes in a cast iron pan great for summer or spring evenings

This recipe is inspired by a photo from Sara Foster's Fresh Every Day. This is an easy and pretty dish, colourful and unexpected. 
SERVES 4 TO 6

  • 1 pint (500 mL) grape tomatoes
  • 1 red onion, cut into eighths
  • 1 lb (500 g) assorted small radishes (about 2 bunches), trimmed, leaving 1/2 inch (1 cm) stem intact
  • 2 tbsp (30 mL) good-quality olive oil
  • 4 sprigs fresh thyme
  • Salt and pepper to taste

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Spread out tomatoes, red onion and radishes on baking sheet. Drizzle with oil. Add thyme, gently stir and season with salt and pepper. Roast, without stirring, for 25 minutes or until radishes are soft but still colourful. Serve immediately.

 
sidesRennie Chun