Roasted Radishes

Roasted Radishes

What ways do you think of when I say: Radishes! Sliced into salads? Radish roses to decorate a meat or cheese platter, or a turkey or ham? How about a sandwich? OK, all of the above. But have you ever thought about roasting them?

Probably not, but that’s no reason why you shouldn’t! As a matter of fact, you should!

You roast most other root vegetables – potatoes, carrots, parsnips, – and squashes, to bring out the sweetness and give them a nice color. You can do the same thing with radishes, and since sometimes radishes can have a bit of a bite to them, roasting them will soften that bite by bringing out its natural sweetness.

In addition, radishes are one healthy veggie! It is high in vitamin C and packs a load of anti-oxidants, as well as being a high fiber vegetable. That’s a lot for a little guy (or gal). Radishes come in a rainbow of colors; just be sure to leave them on the stem until you are ready to use them (they stay fresher longer that way), and wash them well when you are going to use them.

If you want to try a radish sandwich (if you’ve never had one), scrub the radish well, slice it thinly, butter a thin slice of sourdough bread and slightly overlap the layer of the radish slices. Sprinkle with salt and pepper (if you want) and add some finely chopped parsley or chives if desired. Radish sandwiches are often served as part of a traditional English Tea.

Roasted Radishes

  • 2 bunches fresh radishes, washed, dried, stems removed
  • Olive oil
  • Salt
  • Pepper
  • Dried thyme

Preheat oven to 450 degrees. Place a sheet tray in the oven to get it smoking hot.

In a bowl, toss radishes in oil (just a little bit), salt, pepper, and thyme. When tray is hot, toss the radishes on the tray (they will sizzle) and put the tray back in the oven.

Every 3-4 minutes or so, stir the tray so the radishes in the corners move to the middle, and vice versa. Total cooking time should be 10-15 minutes, depending on the size of the radishes.

When ready, they’ll be blistered and pink with just a little bite left to the texture.

Serve as a side dish with a drizzle of fresh olive oil, or fold into a salad.

Serves 4-6.

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