Garlic Roasted Radishes (Printable Version)
Oven-roasted radishes tossed with garlic, olive oil and herbs until golden and crisp-tender, finished with parsley.
# What You Need:
→ Vegetables
01 - 1 lb fresh radishes, trimmed and halved
02 - 3 cloves garlic, minced
→ Oils & Seasonings
03 - 2 tbsp olive oil
04 - 1/2 tsp sea salt
05 - 1/4 tsp freshly ground black pepper
06 - 1/2 tsp dried thyme or Italian herbs (optional)
→ Garnish
07 - 2 tbsp fresh parsley, chopped (optional)
# How To Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Place halved radishes in a large bowl. Add minced garlic, olive oil, salt, pepper, and thyme if using. Toss until radishes are evenly coated.
03 - Spread the seasoned radishes in a single layer on the prepared baking sheet.
04 - Roast for 20 to 25 minutes, stirring halfway through, until radishes are golden and fork-tender.
05 - Transfer to a serving dish and sprinkle with fresh parsley before serving if desired.
# Helpful Hints:
01 -
- Roasting tames the peppery punch of radishes so even people who swear they dislike them will come back for seconds.
- It comes together with barely any effort and uses pantry staples you probably already have on hand.
02 -
- Crowding the pan is the fastest way to end up with soggy radishes instead of beautifully caramelized ones.
- A squeeze of lemon juice after roasting brightens everything up in a way you will not expect until you try it.
03 -
- Cut all the radishes to roughly the same size so they finish roasting at the same time and you avoid a mix of mushy and crunchy.
- Let the baking sheet preheat in the oven for a few minutes before spreading the radishes on it for an even better sear on the cut sides.