Maple Roasted Radishes

These zingy yet earthy little roast radishes are a breakout star. I have had a few skeptical looks from guests when I have served these pretty pink little roasted radishes but then they are pleasantly surprised by their crisp and tender taste. This maple roast radish recipe makes a wonderful side at any time of the year.

People have been eating radishes since ancient times, and they are reported to have been one of the main foods eaten by the slaves that built the pyramids in Ancient Egypt, as well as being mentioned in Ancient Greek writings by Herodotus and by the Roman Pliny. They come in all sorts of shapes and sizes from pretty little watermelon radishes that taste great raw dipped in butter and salt to the great big daikon radishes that are ubiquitous in Japanese cuisine.

The humble little radish is full of good nutrition. Radishes are a real winter immunity booster as they are chock full of vitamin A, C, E, B6, potassium, and magnesium. This is a vegan recipe as it uses maple syrup to sweeten the radishes.

Maple Roasted Radishes

Ingredients

• 3000g of radishes, trimmed and halved

• 1 tablespoon of maple syrup

• 1 tablespoon of olive oil

• Zest of a lemon

• Juice of a quarter of a lemon

• Parsley, chopped

• Salt & Pepper

Method

• Simply toss the radishes in olive oil, maple syrup, lemon juice and zest. Season and transfer to a baking tray on a sheet of baking paper.

• Roast for 20 minutes at 180C, gently tossing half-way. Serve hot garnished with the chopped parsley.