This supersimple recipe is the perfect side dish to make in spring and summer when the market is filled with radishes of all shapes and colors. Parisian chef Angèle Ferreux-Maeght uses maple syrup to keep these vegan, but you can use honey instead.
Slideshow:More Radish Recipes
1 bunch of small radishes with greens (1/2 pound)
1 bunch of small breakfast radishes with greens (1/2 pound)
3 tablespoons extra-virgin olive oil
1 tablespoons maple syrup
Gray sea salt
Dukka, for sprinkling
How to Make It
Preheat the oven to 400°. On a large rimmed baking sheet, toss the radishes with the olive oil and maple syrup. Season with salt. Spread in a single layer and bake until crisp-tender, about 10 minutes. Sprinkle with more salt, pepper and dukka and serve.