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Roasted Radishes

May 3, 2013

Roasted Radishes

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.

Raw Radishes

Roasted Radishes 1

Ingredients:

  • 2 bunches of radishes
  • olive oil
  • 1 teaspoon minced fresh thyme (optional)
  • salt
  • pepper
  • butter, at room temperature (optional)

Preparation:

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.

If you enjoyed this recipe, please remember to share it (pinterest, facebook, twitter, etc.). Thanks!

Roasted Radishes 4
Roasted Radishes 3

Leave a Comment

{ 13 comments… read them below or add one }

Julie May 3, 2013 at 3:38 PM

looks great! thanks for the delicious idea.

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admin@primalist May 3, 2013 at 10:36 PM

Thanks and you’re welcome ;)

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Angie@Angie's Recipes May 3, 2013 at 9:39 PM

These could have been the prettiest radishes I have ever seen. Great clicks!

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admin@primalist May 3, 2013 at 10:37 PM

Aw, thank you! :)

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Bouqui May 4, 2013 at 1:25 AM

This looks lovely and delicious. I never would have thought of roasting radishes. Thank you for the idea. I wonder: have you tried them on the grill as well?

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admin@primalist May 4, 2013 at 7:52 AM

I haven’t tried grilling them myself, but I think that would work great. They were roasted with dry heat (ie not braised) so they should be great grilled also. If u try it let me know!

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Abby @ The Frosted Vegan May 4, 2013 at 6:23 AM

Love how colorful these are, as well as the simplicity of such a lovely dish!

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admin@primalist May 4, 2013 at 7:53 AM

It’s all about the radishes in this dishes, just letting them shine!

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Alicia Jay May 11, 2013 at 6:52 PM

I’ve never seen purple radishes before! These look lovely and delicious. I bought some to slice and serve raw in a salad, but this recipe looks like the perfect solution for leftovers.

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admin@primalist May 13, 2013 at 9:50 PM

Definitely great for radish “leftovers” – I find I can only eat so many raw, but it’s a different story with roasted ones!

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Shadda May 27, 2013 at 7:31 PM

I’m not a radish girl but after getting several bunches in my Windor Farms basket, I decided to try your recipe. All I can say is, “Wow, I like radishes!” I will make again.

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admin@primalist May 27, 2013 at 8:48 PM

Love playing a part in turning people on to new foods that they didn’t previously like! Thanks for letting me know, and I’m glad you liked them! :)

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amanda April 2, 2014 at 11:44 AM

This is such a pretty dish! Do they taste as strong once roasted? I’ve only ever eaten them raw and they can be somewhat spicy that way.

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