Thyme Roasted Radishes with Champagne Honey Vinaigrette

  • 3 cups radishes (about 2½ pounds or two large bunches), rinsed and halved
  • 2 small leeks or 1 medium leek, sliced
  • 2 teaspoons fresh thyme
  • 1 teaspoon fresh minced parsley
  • 2 tablespoons champagne vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon raw honey
  • 1 teaspoon sea salt (extra to finish, if desired)
  • 1 clove minced garlic
  1. Preheat the oven to 350ºF. Place the halved radishes, sliced leeks, thyme, and parsley in a large bowl.
  2. In a small cup or bowl, combine the champagne vinegar, olive oil, honey, sea salt, and the garlic. Whisk to combine.
  3. Pour the dressing over the radishes, and toss to coat. Pour the radish mixture onto a sheet pan in a single layer.
  4. Bake for 12-15 minutes, until the outsides are starting to wrinkle slightly and the leeks have started to brown. Remove from the oven and serve warm, finishing with a sprinkle of sea salt if desired.
You can make these with any type of radishes, adjusting how you slice them to accommodate for different sizing.
Author: Shaina Olmanson
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Recipe by Food for My Family at