I recently moved and to celebrate the last night in our old neighborhood, we went out to eat at a fancy restaurant where my fiancé and I celebrated our second anniversary last year. One of the small plates that we ordered was black radishes with truffle oil and cheddar cheese. This dish was probably one of the most decadent little appetizers I’ve ever had – a truffled sauce with big chunks of sharp cheddar cheese with roasted black radishes. Although it was more decadent than I normally like, I still left the meal feeling inspired to try out a similar recipe for the radishes I had in my fridge. I decided to recreate the recipe as best as I could with a few additions. Although I realize that the final product is completely different than what I had at the restaurant, I think the sweetness of the caramelized onions offsets the pungency of the radishes and the cheese without adding a lot of additional calories or fat. <br /> <br />You could make this side dish with any radish really, but it’s especially nice with the pungent black radish (which is absolutely an intimidating little veggie). <br /> <br />This recipe was inspired by Maite in Bushwick, Brooklyn. I originally published the recipe on the Nextdoorganics blog.

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