Simple Roasted Radishes
Prep Time: 20 minutes | Cook Time: 40 – 45 minutes | Total Time: 1 hour | Serves: 4 – 6
This underrated vegetable needs more attention. I believe most people use them raw, sliced on salads, and that “biting/spicy” flavor is all they know. But, if you roast them in the oven as you would any other veggie (just with oil, salt, and pepper), you’ll be amazed at the transformation… they’ll morph into a mellow, flavorful side dish.
This recipe sat in my drafts for about 8 months until I received a couple of pounds of fresh-from-the-garden radishes! What a gorgeous vegetable, and a motivation to bring this recipe back to life.
Radishes can be purchased already washed and trimmed in plastic bags in your produce section. I still scrub them even though the bag boasts “washed and ready.” They usually need a good rinsing and some extra trimming.
You might find radishes in bunches, with the green tops available as well. Look for them at farmers’ markets in March through November. These must be scrubbed and trimmed. Be sure, either way you buy them, that you cut out any splits. Dirt and germs can get down into those crevices. The leaves are edible, too. You can sauté them in a little bit of olive oil with salt and pepper until wilted. Or, if you own bunnies, they love the tops!
Radishes are packed with goodness. There is a long list of vitamins and nutrients packed into these beauties. And the health benefits are pretty impressive, too. Check out this informative article by herbazest.com.
As you can see in the photos, the bright red color fades as they are roasted. They lose some of their bright color, and the thin skin wrinkles in the heat. But that’s only aesthetics. Radishes are rich in antioxidants, potassium, and vitamin C.
The radishes can be washed and trimmed up to 2 days in advance, which can help with time management when you’re making multiple dishes for a meal.
Next time you need a side dish and the usual potatoes or broccoli just aren’t exciting enough, roast radishes for a change-up that might become a weekly recipe!
Enjoy!
Simple Roasted Radishes
Ingredients
- 2 - 2 1/2 pounds red radishes, trimmed, see Notes
- 1 - 2 tablespoons extra-virgin olive oil
- 1/2 - 3/4 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly-cracked black pepper, or to taste
- 1 tablespoon Italian parsley, chopped, optional, see Notes
Instructions
- Preheat the oven to 425 degrees F. Line a large, rimmed baking sheet with foil or parchment paper for easy clean-up. Set the sheet aside.
- If your radishes are different sizes, cut the large ones so that all the radishes are fairly similar in size. This helps them finish cooking about the same time.
- Place the radishes in a large bowl. Toss with the oil, salt, and pepper (or your favorite all-purpose seasoning).
- Scatter the radishes on the baking sheet.
- Bake for 30 to 40 minutes for small radishes or 45 to 55 minutes for larger ones (2”-ish), or until just tender, when a knife or fork pierces them easily.
- Remove from the oven and sprinkle with any extra salt and pepper as desired. Place them in a serving dish and sprinkle with parsley; serve very warm. (Or eat straight from the baking sheet. They are that good.)
0 Comments