This side dish is a perfect accompaniment to any meal, offering a sweet and savory blend of flavors. The combination of radishes and carrots, elevated by the richness of miso paste and the earthiness of thyme, creates a deliciously complex taste experience. Plus, it’s incredibly easy to prepare, making it an ideal choice for busy weeknights or special occasions.

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I really enjoyed having this with the braised beef, even though one is more an American style dish and one is a Japanese recipe, they both contain thyme and worked really well together.

Braised Beef with Rosemary and Cream

This hearty dish is perfect for a chilly evening, offering tender beef in a rich and creamy sauce infused with the aromatic flavors of rosemary and thyme. It’s an ideal recipe for those who love comforting meals with minimal preparation.

Check out this recipe

Ingredients:

6 radishes
1 carrot
1 flat tbsp miso paste
2 tbsp olive oil
1 tspn dried thyme

Instructions:

Slice the carrot and place it in a microwave safe bowl with a splash of water. Cook in the microwave for a few minutes until almost fully cooked.
Preheat the oven to 170°C.
Halve the radishes.
In an oven proof tray, mix together the cooked carrot, halved radishes, miso paste, olive oil, and dried thyme, mix well. Spread the mixture out evenly.
Bake for about 35 minutes, but check on it after 15 minutes in case it cooks quicker for you. The radishes you’ll be able to put a fork in them, and they have slight charring on the coarrots.

Tips:

This dish can be served hot or at room temperature, making it versatile for different meal settings.

Adjust the amount of miso paste to your taste, as it can be quite strong.

Keep an eye on the vegetables while they’re baking, as the cooking time may vary depending on their size and your oven’s performance.

Miso Roasted Radishes

Recipe by Clare

Print Recipe Pin Recipe

Prep Time 5

Cook Time 35

Total Time 40

Course Side Dish

Cuisine Japanese

Servings 2 people

Equipment

oven

Ingredients

6 radishes
1 carrot
1 flat tbsp miso paste
2 tbsp olive oil
1 tspn dried thyme

Instructions

Slice the carrot and place it in a microwave safe bowl with a splash of water. Cook in the microwave for a few minutes until almost fully cooked.
Preheat the oven to 170°C.
Halve the radishes.
In an oven proof tray, mix together the cooked carrot, halved radishes, miso paste, olive oil, and dried thyme, mix well. Spread the mixture out evenly.
Bake for about 35 minutes, but check on it after 15 minutes in case it cooks quicker for you. The radishes you’ll be able to put a fork in them, and they have slight charring on the coarrots.