Miso-Roasted Spring Radishes with Sesame and Fresh Herbs
Sweet, caramelised radishes glazed with umami-rich white miso and toasted sesame create an unexpected side dish that celebrates spring produce. This simple yet elegant recipe transforms humble radishes into a sophisticated vegan dish with complex savoury-sweet flavours.
Ingredients
- 500g fresh radishes with tops, halved (large ones quartered)
- 2 tablespoons white miso paste
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 2 cloves garlic, minced
- 1 tablespoon sesame seeds
- 2 spring onions, thinly sliced
- 1 tablespoon fresh chives, chopped
- Salt and black pepper to taste
- 1 teaspoon chilli flakes (optional)
Instructions
Preheat your oven to 200°C (180°C fan). Line a large baking tray with parchment paper.
Trim the radishes, reserving any fresh green tops. Halve smaller radishes and quarter larger ones for even cooking.
In a small bowl, whisk together the white miso paste, sesame oil, rice vinegar, maple syrup, and minced garlic until smooth.
Place the radishes on the prepared baking tray and pour the miso glaze over them. Toss well to coat evenly.
Spread the radishes in a single layer and roast for 20-25 minutes, turning halfway through, until tender and caramelised at the edges.
Toast the sesame seeds in a dry pan over medium heat for 2-3 minutes until golden and fragrant, stirring frequently to prevent burning.
Transfer roasted radishes to a serving dish. Sprinkle with toasted sesame seeds, sliced spring onions, fresh chives, and chilli flakes if using.
Serve warm as a side dish alongside rice, grains, or as part of a spring vegetable spread.
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