Go Back
–+ servings
Salt and Vinegar Roasted Radishes and Green Beans – vegetarian recipe
Stav Kogan

Salt and Vinegar Roasted Radishes and Green Beans

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 serving
Calories: 83
Ingredients Method Nutrition

Ingredients
  

  • 1½ pounds / 680g (24 oz) radishes, without greens, halved or quartered
  • 1 pound (450 g / 15.9 oz) fresh green beans, cleaned and trimmed
  • 2 tablespoons (30 ml / 1 fl oz) avocado oil
  • 3 tablespoons (45 ml / 1.5 fl oz) malt vinegar, divided
  • 1½ teaspoons / 9g (0.32 oz) Maldon sea salt flakes, divided
  • ½ teaspoon (1 g / 0.04 oz) ground black pepper
  • 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.

Method
 

  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 (30 ml / 1 fl oz) of the malt vinegar, 1 teaspoon of the sea salt, and the black pepper.
  4. Toss well until everything is evenly coated.
  5. Spread the vegetables in a single, even layer on a large, rimmed baking sheet.
  6. Roast for 25 minutes, tossing the vegetables halfway through the cooking time, until they are tender and lightly browned.
  7. Remove the baking sheet from the oven. Immediately drizzle with the remaining 1 tablespoon (15 ml / 0.5 fl oz) of vinegar and sprinkle with the remaining ½ teaspoon of salt.
  8. Serve warm.

Nutrition

Calories: 83kcalCarbohydrates: 9.1gProtein: 2.2gFat: 4.9g

Tried this recipe?

Let us know how it was!