Roasted Radishes
Radishes roasted at high heat until caramelized, jammy, and sweet — same veggie, completely different experience.
Servings: 6
Ingredients
- 2 bunches of radishes rinsed well and halved, quarter, sliced or shaved
- 3 tablespoons of extra virgin olive oil
- 1 lemon thinly sliced
- Kosher salt
- Freshly ground black pepper
- Flaky sea salt for topping
- handfull fresh minced herbs optional
Instructions
- Preheat the oven to 425 degrees F. Toss the radishes and olive oil together on a rimmed baking sheet until evenly coated. Arrange the thinly sliced lemon on the sheet and sprinkle with salt and pepper. Roast for 15 - 25 minutes, tossing once halfway through, until the radishes are tender, and the greens tops are crispy. Exact time will depend on how you cut them (shorter roasting time for thinner cuts and longer for thicker cuts).
- Serve warm, straight from the oven, finishing with a sprinkle of flakey sea salt and some fresh minced herbs, a squeeze of lemon pairs wonderfully too.
Notes
- When possible, buy local and seasonal radishes.
- Roast cut side down for maximum browning and caramelization.
- Look for radishes with vibrant green, crisp leaves – that's your freshness indicator.
- Don't throw out those radish tops. They crisp up in the oven – delicious and nutritious.