Recipe Home > Salads > Thyme Roasted Radishes with Arugula
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Ingredients
- 1 bunch radish, trimmed, larger ones halved
- 1 tbsp olive oil
- 6 thyme sprigs, leaves picked
- 2 bay leaves
- Handful arugula Or use the leaves from your radish bunch
For the sauce
- 4fl oz crème fraîche
- 3 1/2oz blue cheese, chopped
- handful chives, snipped, plus extra to garnish
Directions
- Preheat the oven to 400 F. In a roasting pan, toss the radishes with the oil, thyme and bay leaves; season. Roast for 15 minutes.
- Meanwhile, make the sauce. Gently warm the crème fraîche in a pan over a low heat. Stir in the blue cheese until just combined, then add the chives. Transfer to a small dish.
- Arrange the greens on a large serving plate. Scatter over the radishes and extra chives. Serve with the blue cheese sauce for dipping.
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