Monday, April 25, 2011

Roasted Radishes

I may have gotten used to raw radishes in salads, but I never would have thought to roast radishes before seeing them featured in Melissa Clark's column. Roasting brings out the sweetness in any vegetable, and radishes are no different. The sweetness plays off the radishes' natural peppery flavor quite nicely, and I can see these being used as their own side dish, or mixed with other roasted root vegetables, perhaps with some garlic and herbs.

Or you could eat them straight out of the oven for an afternoon snack, like I just did.

Roasted Radishes

Radishes, washed and trimmed
Olive oil
Salt and pepper
White wine vinegar or lemon juice

Preheat oven to 375F. Place the radishes in a roasting dish and toss with olive oil, salt and pepper to taste. Roast for about 30 minutes until radishes are tender and getting browned. Remove from the oven and toss with 1-2 tablespoons vinegar or lemon juice. Serve immediately.


  1. After my parsnip roasting experience (totally positive), I'm on a roasting veggies kick! My mom makes the best roasted squash, but I hadn't thought about adding radishes! I kind of think everything tastes better roasted (veg-wise) right now!

  2. Roasting veggies is such a great way of introducing someone to a new vegetable. I used to hate brussels sprout, too, before I tried roasting them.

  3. I have not tried roasting or cooking with radishes at all really! I need to get on that. I do remember snacking on them as a kid though!

  4. I think I need to give radishes another shot.

  5. Rachel and Esi - I'm noticing that radishes are more versatile than I used to think - I've seen recipes for braised and sauteed radishes too.


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