Roasted Radishes with Tarragon Vinaigrette

Brightly-colored and delicately-flavored, Roasted Radishes with a drizzle of Tarragon Vinaigrette are a delicious side dish for spring.

For the Roasted Radishes:
1-1/2 pounds (about 25) radishes, trimmed, washed, and halved to a uniform size
2 tablespoons olive oil
1/2 tsp kosher salt
1/2 teaspoon cracked black pepper

For the Tarragon Vinaigrette:
1/2 teaspoon Dijon mustard
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1/2 large shallot, finely chopped
1 tablespoon chopped fresh tarragon
1/4 cup extra-virgin olive oil
kosher salt and cracked black pepper to taste

View the full recipe at Striped Spatula →