Maple-Roasted Radishes and Baby Onions

Maple-Roasted Radishes and Baby Onions

A drizzle of maple syrup elevates the natural sweetness of these colorful vegetables.

Maple-Roasted Radishes and Baby Onions
Makes 6 servings
  • 2 pounds radishes, trimmed and halved lengthwise (about 2 large bunches)
  • 3 pounds baby onions with stalks, trimmed to keep 2 inches of green stalk, halved lengthwise
  • 1½ tablespoons olive oil
  • 2 teaspoons herbes de Provence
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons maple syrup
  1. Preheat oven to 425°.
  2. In a 12-inch cast-iron skillet, stir together radishes, onions, oil, herbes de Provence, salt, and pepper until well combined; spread in a single layer.
  3. Bake for 15 minutes. Stir vegetables. Bake until golden brown, about 20 minutes more, stirring after 10 minutes. Remove from oven. Gently stir in maple syrup. Serve immediately.
Shallots or pearl onions can be substituted for baby onions.