Roasted Radishes and Purple Sprouting Broccoli
Serves 4 as side dishes
Here are two great ideas to serve up as side dishes alongside whichever meat or fish you may be having. Both can be cooked on one large tray for the same amount of time. The veg still retain a slight crunch and bright colour – which is exactly how they should be enjoyed. The radishes are drizzled with a little maple syrup then garnished with crushed toasted almonds, and the broccoli is simply served with a squeeze of lemon and finely grated Parmesan.
For the Roasted Radishes
2 TB flaked almonds
1 TB olive oil
drizzle maple syrup
For the Roasted Broccoli
250g purple-sprouting broccoli
1 TB olive oil
squeeze lemon juice (optional)
2 TB finely grated Parmesan
Preheat the oven to 200°C.
Use a sharp knife to halve the radishes. Add them to a bowl and drizzle over the olive oil. Season with salt and toss well to evenly coat. Spread the radishes out on one half of a large baking sheet.
Do the same with the broccoli: add to a bowl and drizzle over the olive oil and season with salt. Toss well to evenly coat, then lay them out on the roasting tray next to the radishes.
Bake in the oven for 10-12 minutes.
While the vegetables are in the oven, toast the flaked almonds in a hot, dry pan on the stove top until golden. Remove and set aside. Once cooled, partially crush them.
Once the vegetables are done, remove the tray from the oven:
Over the radishes, drizzle a little maple syrup over and scatter with the crushed, toasted almonds. Over the broccoli, squeeze over a little lemon juice (if using) and cover with finely grated Parmesan.