When you think of salt and vinegar, your mind probably jumps straight to a crinkly bag of potato chips. It’s a classic, bold combination that’s undeniably addictive. But what if I told you that iconic duo is even better on roasted vegetables? Forget the chips! Roasting transforms humble radishes and green beans, mellowing the radishes’ peppery bite and concentrating the beans’ sweetness. Tossing them in a sharp malt vinegar and flaky sea salt creates a side dish that’s tangy, savory, and completely irresistible. It’s the perfect way to shake up your vegetable routine!
Ingredients
• 1½ pounds / 680g radishes, without greens, halved or quartered
• 1 pound / 450g fresh green beans, cleaned and trimmed
• 2 tablespoons / 30ml avocado oil
• 3 tablespoons / 45ml malt vinegar, divided
• 1½ teaspoons / 9g Maldon sea salt flakes, divided
• ½ teaspoon / 1g ground black pepper
Instructions
1. Directions
2. Preheat your oven to 400°F / 200°C.
3. In a large mixing bowl, combine the radishes, green beans, avocado oil, 2 tablespoons of the malt vinegar, 1 teaspoon of the sea salt, and the black pepper. Toss well until everything is evenly coated.
4. Spread the vegetables in a single, even layer on a large, rimmed baking sheet.
5. Roast for 25 minutes, tossing the vegetables halfway through the cooking time, until they are tender and lightly browned.
6. Remove the baking sheet from the oven. Immediately drizzle with the remaining 1 tablespoon of vinegar and sprinkle with the remaining ½ teaspoon of salt. Serve warm.
Nutritional Information
• Nutrition (per serving)
• CALORIES: 83
• FAT: 4.9g
• PROTEIN: 2.2g
• TOTAL CARBS: 9.1g
• FIBER: 3.9g
• NET CARBS: 5.3g
Pro Tips
• For the best browning and flavor, ensure the vegetables are in a single layer on the baking sheet. Use two sheets if necessary to avoid overcrowding the pan.
• The final drizzle of vinegar is key for a bright, tangy finish. Don’t skip this step, as some of the vinegar’s flavor cooks off in the oven.
• For an even easier version, use a pre-made malt salt. Simply toss the vegetables with oil and season to your liking before and after roasting.
• These vegetables are a fantastic side for roasted chicken, grilled steak, or a flaky white fish like cod.
FAQ
Q: What do roasted radishes taste like
A: Roasting completely transforms radishes. Their sharp, peppery bite mellows out, and they become tender and slightly sweet, taking on a savory flavor from the roasting process.
Q: Can I use a different vinegar instead of malt vinegar
A: Yes, while malt vinegar gives a classic ‘salt and vinegar’ flavor, you can substitute it. Apple cider vinegar or white wine vinegar would also work well, providing a similar tangy finish.
Q: Why are my vegetables not getting brown and crispy
A: The most common reason is overcrowding the baking sheet. For the best browning and flavor, ensure the vegetables are in a single, even layer. If your pan is too full, the vegetables will steam instead of roast. Use two baking sheets if necessary.
Q: Can I use other vegetables in this recipe
A: Absolutely! This salt and vinegar method is fantastic on other root vegetables like small potatoes or carrots, and also works well with Brussels sprouts or broccoli florets. You may need to adjust the roasting time accordingly.
