Ingredients:

  • 1 bunch (about 400g) of radishes, trimmed and halved
  • 2 tablespoons (30ml) olive oil, plus extra for drizzling
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 cup (25g) fresh parsley leaves, loosely packed
  • 1 cup (25g) fresh mint leaves, loosely packed
  • Zest of 1 lemon
  • Juice of 1 lemon (about 30ml)
  • Zest of 1 orange
  • Juice of 1 orange (about 30ml)
  • 1 tablespoon (15ml) honey or maple syrup
  • 1 teaspoon (5ml) Dijon mustard
  • Salt and pepper, to taste

Instructions:

  1. Preheat the oven to 425°F (220°C).
  2. Prepare the radishes: Toss halved radishes on a baking sheet with olive oil, salt, and pepper.
  3. Roast the radishes: Spread them in a single layer. Roast for 25 minutes until they are tender and caramelized, stirring halfway through.
  4. Make the vinaigrette: In a mixing bowl, whisk together lemon zest and juice, orange zest and juice, honey, Dijon mustard, salt, and pepper.
  5. Combine the salad: In a large bowl, place roasted radishes, chopped parsley, and mint. Drizzle vinaigrette over the top and gently toss to combine.
  6. Serve: Plate the salad and finish with a drizzle of olive oil if desired.