Roasted Black Radishes with Caramelised Red Onions

The natural sweetness of caramelised red onions pairs beautifully with the pungency of the black radishes. They are lightly seasoned with thyme and lemon zest and make a great low-carb option for those who are trying to avoid potatoes.
Black radishes, aka Spanish radishes, are an heirloom winter radish that originated in the Mediterranean region. You can enjoy them both raw and roasted. Unlike traditional red or white radishes, which are relatively mild, black radishes have a slightly bitter and pungent flavour and can be a powerful medicinal food, especially when it comes to digestion and detoxification. In traditional Chinese medicine, they are believed to cure cold, help detoxify the liver, kidneys and improve skin health.


1 kg Black radishes, cut into large chunks 2 Red onions, peeled and sliced 2-3 Spring onions, chopped 3 tbsp Tallow or olive oil ½ tsp Dried thyme 2 tsp Fresh lemon zest Sea salt and freshly milled black pepper 1 tbsp Pomegrante seeds

Preheat oven to 210C/425F. Scrub the black radishes and trim off the tops and the bottoms and cut them into chunks.
Heat half of the tallow or olive oil in a skillet. When hot, add the sliced onions. Stirring regularly, continue to cook the onions over the low-medium heat for about 30 minutes or until they are deep, brownish-red and have caramelised. Remove the onions from the pan and set aside.
Add remaining tallow or olive oil to the skillet and add the prepared radish chunks. Season with dried thyme, lemon zest, salt and pepper and toss until they are well mixed. Spread them in a baking sheet and roast for about 30-40 minutes or until tender and golden brown.
Add the caramelised onions, and white parts of spring onions to the radishes. Toss everything tegether.
Spoon the radishes into a large platter and top with the green part of spring onions and pomegrante seeds.

4 comments:

Lori 14/1/26 12:58: I have been wanting to try black radishes but can't find them here. I may try to grow some myself this spring. This sounds amazing.
Lola Martínez 14/1/26 13:06: No conozco estos rábanos, los que veo por aquí de color rosa sí que me gustan, por eso probar tu receta me encantaría.
ellie 14/1/26 13:15: I've never heard of them. Looks so interesting. I like the idea of roasting raddishes.
Caitlin&Megan 14/1/26 13:16: Those black radishes look a little hairy to me. I just not sure. But a beautiful dish!