Seeing these cheerful, bright radishes on my plate puts a huge smile on my face. If that plateful doesn’t look like spring, I don’t know what does! Luckily, radishes are available for most of the year, but it’s in spring that they make their first appearance and are the most plentiful.
I’ve always loved eating radishes raw on salads, and I also enjoy the French way of serving them, dipped in some butter and sprinkled with salt. But roasting radishes transforms them into an almost entirely different vegetable. They mellow out slightly, losing some of their bite.
The flavour of roasted radishes is quite unique – if you like raw radishes, then I’m quite certain you’ll enjoy these. But what’s more, if you find raw radishes a little too much to handle, then roasting them might make you a fan of these cute veggies. I’ve been eating them all week alongside my morning eggs, but they would make a wonderful, colorful side dish to any meal.
- 2 bunches of radishes
- olive oil
- 1 teaspoon minced fresh thyme (optional)
- butter, at room temperature (optional)
1. Preheat oven to 450° F.
2. Trim ends of radishes, leaving a tiny bit of green. Reserve the greens. Rinse the radishes well and pat them dry with paper towel.
3. Place the radishes on a parchment lined baking sheet. Cut larger radishes in quarters or halves and leave small ones whole.
4. Drizzle the radishes with olive oil, sprinkle with the thyme (optional) and a dash each of salt and pepper. Roll the radishes around to cover them with the olive oil and seasoning.
5. Place the baking sheet in the preheated oven. Bake for approximately 20 minutes until the radishes are golden and slightly tender when pierced with a fork.
6. Rinse the radish greens well. Mince the radish greens. Set aside.
7. Remove the radishes from the oven and allow to cool slightly.
8. Place the radishes in a serving dish and toss with a generous pat of butter and a sprinkling of minced radish greens. Serve warm or at room temperature.
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