Thyme-roasted radishes

Thyme-roasted radishes recipe

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It's time to celebrate rosy-pink radishes. We love roasting them until gorgeously sweet and dunking in a rich blue cheese dip – a moreish, decadent way to enjoy this summertime star. See method

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 263 calories / serving

Ingredients

  • 2 x 240g packs radish, trimmed, larger ones halved
  • 1 tbsp olive oil
  • 6 thyme sprigs, leaves picked
  • 2 bay leaves
  • 35g wild rocket leaves

For the sauce

  • 125ml (4fl oz) crème fraîche
  • 100g (3 1/2oz) blue cheese, chopped
  • handful chives, snipped, plus extra to garnish

Each serving contains

  • Energy

    1085kj
    263kcal
    13%
  • Fat

    24g 35%
  • Saturates

    15g 74%
  • Sugars

    3g 4%
  • Salt

    0.8g 14%

of the reference intake
Carbohydrate 3.4g Protein 7.7g Fibre 2.3g

Method

  1. Preheat the oven to gas 4, 180°C, fan 160°C. In a roasting tin, toss the radishes with the oil, thyme and bay leaves; season. Roast for 15 minutes.
  2. Meanwhile, make the sauce. Gently warm the crème fraîche in a pan over a low heat. Stir in the blue cheese until just combined, then add the chives. Transfer to a small dish.
  3. Arrange the rocket on a large serving plate. Scatter over the radishes and extra chives. Serve with the blue cheese sauce for dipping.


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