Roasted Radishes

I know, I know. I have been quite slacking these past many months….but I am back!! I have accumulated many new recipes that I can’t wait to share with you all!! Not that you need to hear any excuses for the lack of posts, but I have been busy working on an exciting new project (I’ll share details when I can) and building my social media presence (something bloggers have to do supposedly…). Now that I am back, I want to share a very easy yet totally cool new recipe: Roasted Radishes. It’s summer and there is an abundance of radishes either in your garden or at the farmer’s markets. And while radishes are great added to salads or used with dips, have you ever thought about roasting them? They kind of look like new potatoes but their flavor is uniquely their own. Roasting totally transforms their crunchy, peppery flavor turning them soft and almost sweet. Give them a try and let me know what you think!

Take your bunch of radishes and trim the tops and bottoms. Give them a good scrubbing so they are nice and clean. Slice each one in half putting them in a single layer in a roasting pan. Generously add olive oil stirring to coat each radish half. Next, sprinkle the them with salt, pepper and thyme. Roast at 375º for 15-20 minutes (they are done when you can easily pierce with a knife). Remove from oven and squeeze fresh lemon juice all over. Top with parsley and serve immediately. What a unique side dish you just created!!

Ingredients:

One bunch of radishes
1 tbsp olive oil (more if needed)
1-2 tsp sea salt
1 tsp black pepper
2-3 tsp fresh thyme
Juice from one half of a lemon
1-2 teaspoon parsley (fresh or dried)

Tips for Success

• Pick firm radishes. Look for radishes that feel heavy and firm with smooth skin. Soft or spongy ones will not roast as nicely.
• Cut them evenly. Try to keep the halves about the same size so they all finish at the same time. If you have a few really big ones, cut those into quarters.
• Give them space. A single layer is the key. Crowded radishes steam instead of roast and you lose those lovely golden edges.
• Place them cut side down. Laying the halves flat side down against the pan helps them brown and caramelize.
• Dry them well. After scrubbing, pat the radishes dry so the olive oil clings and they roast rather than steam.

Ingredient Swaps and Variations

Once you see how easy these are, you will want to play around. Fresh rosemary or a little dried oregano can stand in for the thyme. A couple of whole garlic cloves roasted right alongside the radishes are wonderful. Melted butter instead of olive oil gives them an extra rich flavor. For a little sweetness, try a light drizzle of honey after they come out of the oven, or a sprinkle of grated parmesan for a salty finish. You can also roast them with a few chopped carrots or small potatoes for a colorful mixed pan.

Do Not Toss Those Greens

If your radishes come with fresh, perky leaves, save them. Wash them really well since they tend to be sandy, then saute them in a little olive oil with garlic and a pinch of salt for a couple of minutes. They taste a bit like peppery spinach and make a tasty bed for the roasted radishes.

How to Serve Them

Roasted radishes are a fun and unexpected side dish next to grilled chicken, fish, steak or a big vegetable frittata. I also love tossing leftovers into a green salad or a grain bowl. They are just as nice warm as they are at room temperature.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a hot oven or skillet for a few minutes so they stay tender without turning mushy. Uncooked radishes keep best with the greens removed, stored in a bag in the crisper drawer for about a week.

Frequently Asked Questions

Do roasted radishes still taste spicy?

Not much at all. Roasting mellows that sharp peppery bite and brings out a gentle, almost sweet flavor.

Can I use any kind of radish?

Yes. Round red radishes, French breakfast radishes and even chunks of daikon all roast well. Larger radishes just need to be cut into smaller pieces and may need a few extra minutes.

Mandy

Roasted Radishes

Fresh radishes roasted with olive oil, salt, pepper and thyme until tender and almost sweet, then finished with lemon juice and parsley.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 bunch radishes
• 1 tbsp olive oil more if needed
• 1 to 2 tsp sea salt
• 1 tsp black pepper
• 2 to 3 tsp fresh thyme
• 1/2 lemon juiced
• 1 to 2 tsp parsley fresh or dried

Method

 

1. Preheat the oven to 375 degrees F.
2. Trim the tops and bottoms of the radishes and scrub them well.
3. Slice each radish in half and arrange in a single layer in a roasting pan.
4. Drizzle generously with olive oil and stir to coat each radish half.
5. Sprinkle with the salt, pepper and thyme.
6. Roast for 15 to 20 minutes, until the radishes are easily pierced with a knife.
7. Remove from the oven, squeeze the lemon juice over the top and sprinkle with parsley. Serve immediately.

Notes

Keep the radishes in a single layer so they roast instead of steam.