Meet my new bestie: Roasted Radishes! OMG are they delish…and it’s an easy recipe, paired with charred spring green onions and a drizzle of my pistachio and parsley vegan vinaigrette. It’s a super simple side dish and I’m obsessed!
I’ll be serving this as a veggie side dish for Passover this year…and I’m thinking these roasted radishes would be perfect for Easter too. Spring veggies at their finest. roasted and dressed with a tangy and delicious homemade parley vinaigrette.
Ingredients
Green onions: if you can find plump spring green onions (in purple or light green), snag them! Otherwise use regular scallions, shallots, leeks or red onion.
How to make it
Preheat oven to 425 and line a large rimmed baking sheet with unbleached parchment paper.
Wash and trim radishes. Cut them in half through the stem and root ends.
Wash and trim scallions. Slice lengthwise in half.
Place trimmed radishes and scallions on prepared pan. Drizzle with olive oil and sprinkle with salt and pepper.
Roast for 20-25 minutes, until radishes are tender when pierced with a fork.
While vegetables are roasting, make the parsley pistachio dressing. Although the roasted veggies taste great as they are, this tangy drizzle takes under 5 minutes to make and elevates the entire dish to rockstar status.
Place parsley, pistachios, olive oil, vinegar, honey, salt, pepper and garlic into a blender or food processor.
Process until smooth and creamy. If the dressing is too thick, add 1-2 tablespoons water until desired consistency. Mix thoroughly before adding any more water.
Roughly chop the charred scallions into bite sized pieces.
Mix radishes and green onions into a bowl.
Drizzle pistachio parsley vinaigrette over the roasted veggies. Serve warm or cold.
Debra’s Pro Tips
- If you’re using a rectangular or oval platter, leave the green onions long and use them to line the bottom of the dish, otherwise cut them as instructed above to toss with the radishes.
- Drizzle dressing onto warm veggies and it will melt right in.
- Pistachio Parsley Vinaigrette can be thinned with a few tablespoons water if you desire a more pourable consistency.
- Meal prep: Make dressing as much as 5 days ahead, store in airtight container in the fridge. Roasted veggies can also be made ahead and stored separately until ready to assemble. Serve cold or at room temperature.
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📖 Recipe
Roasted Radishes Recipe with Pistachio Parsley Vinaigrette
Ingredients
- 1 lb radishes
- 6 spring green onions
- 2 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
Pistachio Parsley Drizzle
- ¼ cup pistachios
- ¼ cup fresh parsley leaves
- ¼ cup olive oil
- 2 tablespoon white vinegar
- 1 tablespoon honey
- 2 cloves garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 425 and line large rimmed baking sheet with unbleached parchment paper.
- Wash and trim veggies: cut radishes in half through the stem and root. Cut green onions in half lengthwise. If the bulb end is particularly large, cut those halves in half again.
- Arrange radishes and scallions on prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roasted in preheated oven for 25 minutes. Green onions will be a bit charred and radishes should be tender.
- While the vegetables cook, make the dressing.
Make the Pistachio Drizzle
- Place all ingredients into the bowl of a small food processor or personalized size blender. Process until smooth and creamy. If vinaigrette is too thick, add water 1 tablespoon at a time until desired consistency is reached.
Serve
- Line bottom of platter with scallions. If you're using a bowl, roughly chop the green onions so they can be mixed with the radishes.
- Drizzle pistachio vinaigrette over the roasted veggies. Alternately, toss half the dressing over them. Serve remaining dressing on the side.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
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