Although this recipe was written with daikon in mind, most radish varieties take kindly to roasting so feel free to substitute in whatever kind you have on hand. For a heartier take, try serving it atop some fresh or lightly sautéed mild greens (like tender lettuces or kale).
Serves 2 as a side dish
12 oz (about 4 medium) daikon radish, quartered lengthwise
3 tablespoons sherry or red wine vinegar
1 tablespoon honey
1 clove garlic, grated or very finely minced
4 tablespoons olive oil, divided
1 teaspoon lemon juice
⅛ teaspoon aleppo pepper (or other chili)
Cilantro (or other soft herb)
Preheat oven to 425ºF and line a baking sheet with parchment. In a bowl, combine radishes, 2 tablespoons olive oil, and a big pinch of salt. Toss to combine, and spread on prepared baking sheet. Roast, tossing halfway through, until lightly golden brown (about 30 minutes).
While radishes are roasting, make the dressing. In a small saucepan combine vinegar, honey, and garlic. Over medium heat, simmer until reduced by about half (about 6-7 minutes), whisking often and reducing heat if necessary. When ready, you should have about 2 tablespoons of sauce that has thickened slightly. Remove from heat and whisk in olive oil, lemon juice, aleppo, and a pinch of salt.
To serve, arrange roasted radishes on a plate and drizzle with dressing. Top with a sprinkle of flaky salt and cilantro. Ideally, enjoy while radishes are still warm!