Roasting mellows radishes’ sharp bite, as does a touch of honey and delicate white balsamic vinegar. Wilted radish tops add great texture and a pop of color to the dish. Serve with lamb, steak, or pan-roasted trout.
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This recipe transforms the bitter radish into an outrageously delicious side. It's also a great use of the leaves. Recommended with fish and pork.
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