Thyme Roasted Radishes with Arugula

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Thyme Roasted Radishes with Arugula


  • 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


  1. 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.

  2. 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.

  3. 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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