This recipe for raw and roasted radishes with blistered green beans is a perfect example of what I’m constantly trying to do in the kitchen, and it is as simple as they come. It’s essentially just two ingredients: radishes and green beans. That’s it. But I’ll wager a guess that you may have never paired them together before? No? Yes? Maybe. Here, they come together in what is a roasted vegetable side dish that I literally make All. The. Time.

Raw and Roasted Radishes with Blistered Green Beans

Roasted green beans, what with their blistered-black skins and gnarled appearance, to me, are as poppable as french fries and I wanted to get that idea in your head too. Also, radishes are one of my favorite things on earth, so I kind of like them whenever and however I can get them. Here, we’re serving them up both raw AND roasted – which shows off one of my favorite Kitchen Little tricks: using the same ingredient in multiple ways.

As time goes by, you will inevitably see more and more of this here if you cook along with me, as I think it has got to be one of the best ways to put our food to use. Seeing just how far you can stretch and use an ingredient in a single recipe is a fantastic way to flex your cooking prowess and challenge your creativity, and it doesn’t have to be hard or challenging to pull off. Might sound a little chefy, but I’m telling you – it ain’t.

One of the most likable things about recipes like this, is that you can toss all of the to-be-roasted veggies together right on the sheet pan, season them there, and then send them away into the oven where their delicious fate awaits. The radishes only need a little time for the magic to happen, and the beans need even less. Once the pan is out of the oven, I sprinkle on the reserved raw radishes – the flavor of which is markedly different than that of the roasted ones – and voila! That’s it. Simple, yet somehow, decidedly interesting and so so delicious. These Raw and Roasted Radishes with Blistered Green Beans are on repeat in my little kitchen these days, and I hope you give this combo a try as well …

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Raw and Roasted Radishes with Blistered Green Beans

Simple is best with this easy, 2-ingredient side dish. We’ll showcase how to use an ingredient in two ways – both fresh and roasted – to create a more flavorful, dynamic, and interesting dish. Green beans and radishes come together in a wonderful pairing if crunchy, peppery goodness. 

Ingredients

Scale

2 bunches of radishes (any variety, I used Easter egg)

A few handfuls of fresh green beans, trimmed (amount doesn’t have to be exact)

Olive oil for coating, about 1 Tbsp

Salt and pepper, to taste

Instructions

Preheat your oven to 375 degrees F. 

Thinly slice about 1/4 of your radishes; set those aside for later.

Halve your remaining radishes and place them, along with the green beans, on a large sheet tray and coat with a drizzle of olive oil (about 1 Tbsp works for me).

Season with ample salt and pepper, tossing everything around to ensure the veggies are evenly coated. Roast until the beans are beginning to char and blister; about 12 – 15 minutes, flipping/tossing once about halfway through. Just keep an eye on them.

Remove the sheet pan from the oven and toss everything with the raw radishes (so they pick up the oil and seasoning too). Serve warm or at room temp. 

Notes

This is great just as it is, or with a flavored mayo or vinaigrette for drizzling, dunking, dipping. or whatever you like. 

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