Roasted Radishes

This topic contains 2 replies, has 3 voices, and was last updated by  DaughterNature 6 years ago.

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    Recipe: Roasted Radishes

    Summary: Roasting elevates radishes to a new plane — taming some of the bite, and giving a softer, fuller flavor.

    2 bunches fresh radishes, washed, dried, stems removed
    Olive oil
    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.


    Topics: 9
    Replies: 72

    Never tried a radish, sad to say. This makes me want to try them!


    Topics: 20
    Replies: 82

    I recently tried frying radishes and they were tasty with nutritional yeast and pepper. Cooking the radishes soothed that “spicy” bite associated with radish. Thanks for sharing!

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