Friday, March 28, 2014

Roasted Radishes

Who knew? The radish has a top-secret alter ego. Hard and bitter by day, sweet and juicy by night. To transmogrify, simply toss with olive oil, stick them in the oven, and wait a few minutes.

1 bunch of radishes, brushed clean, stems removed, and halved or quartered
Olive oil
Salt & pepper

Preheat the oven to 425°F.

In a nonstick banking pan, toss radishes with olive oil to lightly coat. (The pan should be big enough that the radishes aren't too crowded together...overcrowding will inhibit browning.)

Roast for 10 minutes, shake the pan, then roast for 8-10 minutes more until radishes are tender and nicely browned. (Check by inserting a fork. If you check after 20 minutes and they're not quite tender, don't be afraid to roast them a bit longer...if you stop before they're quite done, they'll still have a bit of a bite.)

Sprinkle with salt and pepper, and serve hot.

Serves 2, but heavenly (and easy) enough that you'll wish you made one bunch per person.


  1. I often roast radishes, along with other root vegetables, such as turnips and beets. Aren't they just vegetable candy? I am sure that they are amazing over any type of greens with a little sliced fruit and a nice vinaigrette!

    1. "Vegetable candy" is the perfect way to describe them!