If you have never tried cooking radishes before, you are in for a treat. While raw radishes are famous for their sharp, peppery bite, learning how to roast radishes completely transforms them. The oven mellows their heat, turning them incredibly sweet, tender, and juicy. Paired with earthy, vibrant baby rainbow carrots and a drizzle of honey, this dish is the ultimate celebration of seasonal root vegetables. We finish the whole tray with a generous pinch of Maldon Pepper Sea Salt flakes to perfectly balance the natural sweetness with a subtle, savoury, peppered flavour.
Why You’ll Love This Roasted Radishes and Rainbow Carrots Recipe
A Transformation of Flavor: Roasting radishes is a revelation, swapping their raw spice for a mellow, turnip-like sweetness that pairs flawlessly with caramelised carrots.
Visually Stunning: The mix of vibrant pinks, purples, oranges, and yellows makes this a beautiful side dish that will elevate any dinner table or Sunday roast.
Minimal Prep: With only 5 minutes of prep work required, you simply toss the vegetables on a tray and let the oven do the hard work.
How to Make Roasted Radishes and Rainbow Carrots (Step-by-Step)
Step 1 – Preheat the oven
Preheat your oven to 180°C.
Step 2 – Prepare the vegetables
Lightly scrub the rainbow carrots to remove any dirt and place them whole onto a large baking tray. Take your mixed radishes and keep the smaller ones whole, while halving any larger ones so everything cooks evenly. Add them to the tray.
Step 3 – Prepare the garlic
Cut the whole garlic bulb in half horizontally right through the middle, creating two cross-sections. Nestle both halves onto the baking tray among the vegetables.
Step 4 – Season and toss
Drizzle the carrots, radishes, and garlic generously with the olive oil. Season well with Maldon Pepper Sea Salt flakes and cracked black pepper. Give everything a light toss on the tray to ensure the vegetables are evenly coated, then place into the preheated oven.
Step 5 – Roast and garnish
Roast the vegetables for 35 minutes, or until they are fork-tender and beautifully caramelised around the edges. Remove from the oven, arrange on a serving platter, and finish with fresh thyme leaves and a sweet drizzle of honey.
Tips for the Perfect Roasted Root Vegetables
Don’t Overcrowd the Pan: Make sure your radishes and rainbow carrots have plenty of space on the baking tray. If they are piled on top of each other, they will steam instead of caramelising and getting those delicious, crispy edges.
Squeeze the Garlic: Once roasted, those halved garlic bulbs become incredibly sweet and spreadable. Squeeze the soft garlic cloves out of their papery skins directly over the vegetables before serving for an extra punch of flavor.
The Pepper Salt is Key: Because the carrots and radishes both become quite sweet in the oven—especially with the honey drizzle—the Maldon Pepper Sea Salt is vital. It cuts through the sweetness and adds a complex, savoury depth.
What to Serve with Roasted Radishes
This vibrant mix is incredibly versatile. It serves as a fantastic, colourful side dish for a classic Sunday roast chicken or beef. It also pairs beautifully with grilled fish, thick-cut pork chops, or as part of a larger vegetarian feast alongside grains like quinoa or farro.
Frequently Asked Questions
Can you roast radishes?
You can absolutely roast radishes! While often eaten raw in salads, roasting is arguably the best way to eat radishes. The heat breaks down their spicy compounds, turning them mild, juicy, and deliciously sweet.
Do I need to peel baby rainbow carrots?
No, there is no need to peel baby rainbow carrots! Their skins are very thin and hold a lot of nutrients. Simply give them a good scrub under cold water to remove any dirt before tossing them on your baking tray.
Can I use regular carrots or standard red radishes?
Yes. While the mixed colours of rainbow carrots and mixed radishes look stunning on a platter, the recipe works exactly the same with standard orange carrots and classic red globe radishes. Just ensure you cut any larger standard carrots into batons so they cook at the same rate as the radishes.
Bring bold, classic American flavours into your kitchen with our latest collaboration featuring recipe creator Chloe Hood.
These Blueberry, Bacon & Maple Syrup Cookies are a deliciously unique twist on the sweet-and-salty (swalty) cookie trend, stacked high like an irresistible tower of pancakes and finished with a glossy drizzle of maple syrup.
Crafted with nutty brown butter, rich maple sweetness and chewy pops of dried blueberries, each cookie is studded with smoky, crispy bacon and elevated with the deep, rich flavour of Maldon Smoked Sea Salt flakes. The result is a cookie that’s decadent, surprising, and perfectly balanced – sweet, salty, smoky and buttery in every bite.
Perfect for adventurous bakers, weekend treats, or anyone craving a standout cookie recipe.
How to make Blueberry, Bacon and Maple Syrup Cookies
By Chloe Hood – A Stack of Blueberry, Bacon & Maple Syrup Cookies
Heat butter in a saucepan over a medium heat, stirring continuously, until deep brown and smelling nutty. Cool to room temperature.
Using an electric mixer, beat together browned butter, sugars and maple syrup.
Briefly mix in the egg and vanilla to combine.
In a separate bowl, combine flour, cinnamon, bicarb and Maldon Smoked Sea Salt.
Gradually, using a spatula, fold the dry mixture into the wet.
Before the dough is fully combined, fold in the dried blueberries.
Divide the dough into 10 equal balls (approximately 70g each).
Roll the top half of each dough ball in the bacon pieces.
Place on baking paper, cover and rest in the fridge overnight.
When ready to bake, preheat oven to 180°C (fan).
Space dough balls out on cold, baking paper-lined trays. Bake for 9 minutes.
Remove from the oven and bang the tray on the kitchen counter three times. Then, apply a circular motion around the cookies, using a cookie cutter.
Bake for 4 more minutes.
Repeat tray bangs and circular motion.
Whilst they’re still hot, sprinkle with Maldon Smoked Sea Salt.
Leave for 15 minutes before transferring to a wire rack to finish cooling.
Stacked them up and drizzle over maple syrup!
Made This Recipe? We Want to See!
If you recreated this recipe, don’t forget to tag @maldonsalt so we can admire your delicious stack of cookies. You can find out more details about Maldon Smoked Sea Salt flakes here.
Preheat the oven to 180c. Start by roasting the cauliflower and sweet potato. Place the cauliflower florets and the sweet potato cubes into a roasting tray and drizzle over the olive oil. Then add the turmeric, some Maldon Sea Salt and cracked black pepper. Toss this around in the tray so all the pieces are evenly coated.
Place into the preheated oven and roast for 30 – 40 minutes until soft, and lightly charred.
While the vegetables are roasting, get a small bowl and add the lime juice, rice vinegar and caster sugar. Mix until the sugar dissolves. Then add the finely sliced radishes to the bowl and toss. Set aside and allow this to pickle and turn a beautiful pink colour as you prepare the rest of the bowls.
To make the dressing, simply add all the ingredients to a bowl and whisk together. Set aside to use later.
Fry two Burford brown eggs until just set but not too crispy on the edges, adding a splash of water to the frying pan near the end of the cooking can help achieve this.
Prepare the packet rice according to the packet instructions. Then divide between the two bowls. Add some of the roasted cauliflower and sweet potato. Then top with some sliced avocado, a fried egg, some cucumber and carrot ribbons and the pickled radishes.
Drizzle over some of the ponzu dressing and then garnish with finely chopped chives and furikake.
Cut the squid into a mixture of rings or thick slices with the skin scored in a crisscross pattern. Keep the tentacles left whole or cut into two pieces. In a large bowl mix together the Shaoxing wine, soy sauce and grated ginger. Add the prepared squid to the bowl and toss it through the marinade so it is well coated. Cover the bowl in clingfilm and set aside in the fridge for 15 minutes.
In a second large bowl, mix the plain flour, cornflour and Maldon Pepper Sea Salt.
Place the vegetable oil in a deep saucepan, so it comes 3 inches up the sides. Place it on a medium heat and let the oil come up to 180c.
Take the squid out of the fridge and lift each piece out, shaking off any excess marinade and then transferring it into the flour bowl. Toss each piece well in the flour, again shaking off any excess, before dropping them into the hot oil. Do this in smaller batches so as not to overcrowd the pan.
Use a slotted spoon to lift the fried squid out of the oil when it is golden brown (after 2 – 3 minutes), and place onto a tray with some kitchen paper to absorb any excess oil.
In a small bowl mix together the mayonnaise, finely chopped coriander and dill, and lime juice.
Serve the fried squid immediately with the herbed mayonnaise and some extra Maldon Pepper Sea Salt.
Preheat the oven to 180c.
Cut the butternut squash down the middle from the stem to base. Scoop out the seeds using a spoon. Then use a sharp knife to score the butternut squash flesh in a crisscross pattern. Place each half into a roasting tray with the flesh facing up, and drizzle both with half of the olive oil. Season with Maldon Garlic Sea Salt, black pepper and the smoked paprika. Then place into the oven for 40 minutes until soft and tender but still holding its shape.
While the squash is roasting, prepare the rice filling. Start by adding the remaining olive oil to a small frying pan, and place onto a medium heat to heat up. Then add the sliced red onion and fry for 8 – 10 minutes, stirring consistently until the onions are very soft and starting to caramelise. Remove from the heat and set aside.
Prepare the rice according to the packet instructions and then tip into a large bowl.
Add the finely chopped dill and the caramelized onions and stir through. Then season with Maldon Garlic Sea Salt and black pepper. When the butternut squash has cooked, remove it from the oven and divide the rice between the two halves, pressing the rice into the cavity. Then top with some crumbled feta, pomegranate seeds and chopped pistachios. Drizzle over a little pomegranate molasses and a final sprinkle of Maldon Garlic Sea Salt.
Preheat the oven to 180c.
To make the cauliflower steaks, remove the leaves from the cauliflower and then cut into thick 1-inch slices – the end pieces won’t hold together to they need to be closer to the root. Any leftover cauliflower pieces or leaves can be saved for roasting another time!
Place the cauliflower steaks onto a roasting tray. In a small bowl mix together the olive oil, ground coriander, sumac and Maldon Chilli Sea Salt. Then use a pastry brush to brush the spiced oil across the steaks, making sure they are evenly coated. Place them into the preheated oven to roast for 40 minutes until soft and tender and starting to char on the edges.
To make the romesco sauce, place the toasted nuts into a food processor along with the roasted red peppers, crushed garlic, paprika, Maldon Chilli Sea Salt and sherry vinegar. Blitz this and then while the motor is running drizzle in the olive oil until you have a lovely smooth sauce. Set aside.
Once the cauliflower steaks are cooked, remove from the oven.
To serve, spread the romesco sauce on the base of a large platter. Then top with the cauliflower steaks and garnish with some mint leaves.
Start by placing the pistachios into a food processor and blitzing until they are very finely ground. Tip these into a shallow bowl and set aside. Wipe out the excess from the food processor, but there is no need to clean it.
Then add the walnuts to the food processor and pulse these until finely ground. Then add the medjool dates, flaxseed, chia seeds, Maldon Smoked Sea Salt, cocoa powder and orange zest and juice. Blitz this until everything is well ground and mixed to a thick paste.
With slightly damp hands, roll out small golf ball sized balls of the mixture. Then roll each ball in the ground pistachios from earlier. Set these onto a tray and into the fridge for 15 minutes to firm up.
Remove from the fridge when you are ready to enjoy them.
Preheat the oven to 140c.
Place the thinly sliced sweet potato on tray and spread the out in an even layer. Do the same on a separate tray for the beetroot (otherwise it will stain the other vegetables), and the carrots. Place these into the oven for about 2 – 2.5 hours, add the parsnip ribbons for the final 45 minutes. Bake the vegetables until they have dried out and gone crisp. They will go darker in the oven but make sure they don’t burn or catch too much.
While the vegetables are baking, make the beetroot dip. Place the cooked beetroot into a food processor along with the Greek yoghurt, grated garlic and Maldon Pepper Sea Salt. Then blitz until smooth and vibrant pink. Tip this into a bowl and set aside.
When the vegetable crisps are done, remove from the oven and pile into a large bowl. Sprinkle over some Maldon Pepper Sea Salt and serve alongside the beetroot dip.
Place a medium pan of water on to boil. When it comes up to a boil, then reduce to heat to a gently simmer – you want a few bubbles coming from the bottom of the pan.
Lower the egg carefully into the water using a slotted spoon and then set a timer for 6 ½ minutes. Pop some bread into the toaster to toast.
Place some ice cubes into a large bowl and then add cold water – this ice bath will help the egg to stop cooking immediately after taking it out of the boiling water.
After 6 ½ minutes, lift the egg with the slotted spoon and place it into the iced water. Leave it for a couple of minutes until it is cool enough to handle. Then carefully peel off the shell.
Slice the egg in half to reveal the ‘jammy’ centre and serve on top of buttered toast.
Sprinkle over some Maldon Pepper Sea Salt and enjoy.
OPA! Recipes inspired by Green tavernas by Helena and Vikki Moursellas (Smith Street Books, £30) Photography: Bonnie Coumbe
OPA! A Celebration of Greek Taverna Culture
When you hear the word ‘OPA!’ in Greece, it’s more than just an exclamation – it’s a feeling. A joyful expression of celebration, connection, and the simple pleasures of life. For Greeks, food is never just about eating; it’s about gathering, sharing stories, and creating memories around a table where time slows down and every bite brings people closer together.
This spirit of togetherness is at the heart of the Greek taverna. From sun-soaked coastal villages to mountain hideaway, tavernas are where locals and travellers alike experience the essence of Greek hospitality – warm welcomes, seasonal dishes, and recipes passed down through generations. It’s a place where the aroma of grilled seafood mingles with laughter, and where every meal feels like a feast.
In OPA!: Recipes Inspired by Greek Tavernas, twin sisters Helena and Vikki Moursellas invite you to experience this magic at home. Inspired by their travels across Greece and childhood memories of summers spent in Halkidiki, they’ve created over 80 recipes that celebrate the flavours and traditions of taverna dining. Think crisp chickpea fritters, smoky grilled calamari, succulent pork chops, hearty oven-baked beans, and honey-soaked walnut cake – all designed to bring the convivial spirit of Greece to your table.
With stunning photography, stories from beloved tavernas, and tips for stocking your Greek pantry, OPA! is more than a cookbook – it’s an invitation to embrace the joy of cooking, sharing, and saying OPA! in your own kithchen.
In Conversation with Helena & Vikki Moursellas
Helena and Vikki – we are loving OPA! so much here at Maldon. Tell us about the title – what this word mean to you, and how does it capture the essence of Greek cooking and hospitality?
OPA! is more than just a word! It’s a feeling to us, it captures the joy and warmth that are at the heart of Greek culture. It’s a celebration of life. The word can be used in many ways, like smashing plates, which is what a lot of people know it for, but it’s also used to express excitement, encouragement and joy around the table. Every taverna has its own charm, shaped by the people who run it and the recipes they’ve passed down through generations.
The book is filled with taverna classics and new favourites – which recipe do you think best represents the spirit of a Greek taverna, and why?
This one is a hard one because there are so many dishes that capture the spirit of a Greek taverna. But for us, it has to be the lamb kleftiko. It represents everything a taverna stands for slow cooking, comfort, generosity, and the kind of food that brings people together. There’s something so special about kleftiko. When you unwrap the baking paper and foil, the aromas just fill the room, oregano, lemon, garlic and suddenly everyone gathers around the table.
For home cooks outside of Greece, what are your top tips for bringing authentic Greek flavours to the table?
Focus on good quality ingredients, we love using olive oil from Greece and cooking with the seasons. Greek food is all about letting simple, beautiful produce shine. Use plenty of lemon, fresh herbs and a good pinch of sea salt, and don’t be shy with the olive oil, it brings everything together. Keep your pantry stocked with staples like Greek oregano, feta, olives and capers, and taste as you go.
Food and storytelling are deeply intertwined in OPA! Can you share a memorable story or personal connection behind one of the recipes in the book?
Beef pastitsio is our childhood favourite and still is as adults. Pappou (grandfather) would collect us from school, and the first question we’d ask was what Yiayia had made for dinner? She always knew pastitsio was all we ever wanted. Our friends would always ask if there was enough for them.
Helena & Vikki – What does a normal day in the life look like for you both?
We start the day with coffee, of course! Both of us work in recipe writing and on food shoots, but our days are a little different. Vikki balances her time between being a mum to her beautiful daughter Billie and working as a freelance food chef, while I’ve been living and working in London over the past year as a freelance food stylist and recipe developer. Even though our days can look quite different, food is always at the centre of what we do, whether it’s creating new recipes, styling dishes, or sharing meals with family and friends. The love for food and storytelling keeps us connected, no matter where we are.
Name three things in the kitchen you can’t live without!
Olive oil, salt and a Microplane
Do you have a current favourite cookbook that you’re reading?
Soutzoukakia – Pork and Beef Meatballs in Tomato Sauce Recipe
OPA! Recipes inspired by Green tavernas by Helena and Vikki Moursellas (Smith Street Books, £30) Photography: Bonnie Coumbe
This classic dish is enjoyed in many Greek and Turkish homes and is perfect on a wintry day – it’s a comforting recipe when we are feeling a bit homesick. The cumin and cinnamon add warmth to the soutzoukakia, along with fresh herbs, and it is often served with fluffy, buttery rice or roasted potatoes. Be sure not to use lean minced meat here, as this will make the soutzoukakia dry. Our yiayia would always use a mix of pork and beef together, as they both have a good amount of fat.
Feeds: 4-6 people
Ingredients:
500 g (1 lb 2 oz) minced (ground) pork
500 g (1 lb 2 oz) minced (ground) beef
1 white onion, grated
2 garlic cloves, crushed
small handful of chopped fresh
oregano leaves
1 teaspoon dried Greek oregano
1 teaspoon ground cumin
½ teaspoon ground cinnamon
80 g (1 cup) fresh breadcrumbs
1 egg, lightly beaten
1 tablespoon olive oil, plus extra to serve
Maldon Sea Salt flakes
freshly cracked black pepper
fluffy, buttery white rice, to serve
100 g (3½ oz) Greek feta, cut into 1 cm (½ in) thick slices
TOMATO SAUCE:
1 tablespoon olive oil
1 brown onion, roughly chopped
1 garlic clove, crushed
1 tablespoon chopped fresh
oregano leaves
800 g (1 lb 12 oz) tinned crushed tomatoes
Method:
Preheat the oven to 200°C (400°F). Lightly grease a large baking dish.
To make the tomato sauce, heat the olive oil in a saucepan over medium heat and cook the onion for 8 minutes, or until softened. Stir in the garlic, oregano, crushed tomatoes and water. Reduce the heat to low and simmer for 20 minutes, or until reduced and thickened.
Meanwhile, in a large bowl, combine the pork, beef, onion, garlic, fresh and dried oregano, cumin, cinnamon, breadcrumbs, egg and olive oil. Season with salt flakes and cracked pepper. Knead the mixture for 2–3 minutes, until well combined. Using 2 tablespoons of the mixture at a time, roll the mixture into oblong-shaped meatballs.
Arrange the meatballs in the baking dish in two single layers. Pour the tomato sauce evenly over the top. Bake for 35–40 minutes, until the meatballs are cooked through and golden brown.
Serve the meatballs and tomato sauce on a bed of rice (see note below), drizzled with a little extra olive oil and with feta slices on the side.
A NOTE ON PREP
The meatballs and tomato sauce can both be made the day before and kept covered in the fridge. Remove the meatball mixture from the fridge 30 minutes before cooking.
SERVE ME WITH
Fluffy, buttery white rice, like our yiayia would make it.
Rinse 300 g (1½ cups) medium-grain white rice until the water runs clear. Melt 70g (2½ oz) salted butter in a saucepan with a lid over low heat, then add the rice and toast for 5 minutes, stirring frequently. Pour in 750 ml (3 cups) chicken broth or vegetable stock and bring to the boil.
Reduce the heat to low, cover with a lid and simmer for 15 minutes, being sure not to remove the lid during the cooking time. Turn the heat off and allow the rice to sit for 20 minutes, then fluff the grains up with a fork and serve.
Where to Buy OPA!
OPA! Recipes inspired by Green tavernas by Helena and Vikki Moursellas (Smith Street Books, £30) Photography: Bonnie Coumbe
You can buy OPA! here, and start being creating with food and flavours in the comfort of your kitchen.
Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.
Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Helena & Vikki’s recipes!
