Step 1

Preheat oven to 425°F.

Step 2

Halve the radishes or quarter any that are larger than a half dollar.

Step 3

Cut the onions or shallots into wedges the size of the radish pieces.

Step 4

Pile onto a rimmed cookie sheet or cast-iron skillet.

Step 5

Drizzle the oil over the vegetables, sprinkle the salt and black pepper over the top and toss to coat, spreading the radishes and onions out into a single layer.

Step 6

Roast for 10 minutes, lower the heat to 350°F, stir the vegetables, and roast for 20 to 30 more minutes, stirring every 10 minutes, or until the vegetables are deeply caramelized on the outside and tender on the inside.

Step 7

Adjust salt as needed.