Radishes are almost always eaten raw as crudités or in a salad. But roasted, they’re like a sweet young turnip. You can get radishes all year long at grocery stores, but they’re especially good in the springtime, when you’ll find them in all different sizes and colors at farmers markets.–Sara Foster
LC Radish Dependency Note
We can’t get enough of these roasted roots. The heat tames their bite, making them as docile as anything dug out of the ground can be. You may wish to double the amount you think you’ll need. Seriously. And if butter’s not your thing, simply use more olive oil in its place.
Roasted Radishes Recipe
- Quick Glance
- 5 M
- 35 M
- Serves 4 to 6
- 1 pound (about 2 bunches) radishes, such as icicle, French, or Easter egg-colored radishes
- 2 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- Sea salt and freshly ground black pepper, to taste
- Leaves from 3 or 4 fresh thyme sprigs (about 1 tablespoon), plus more for garnish (optional)
- 1. Preheat the oven to 400°F (200°C).
- 2. Lop the tops off the radishes, leaving about 1/2 inch of the green stem attached, if desired. Rinse the radishes well.
- 3. Place the radishes on a rimmed baking sheet or in a large ovenproof skillet or two. Drizzle with the melted butter and olive oil, sprinkle with the salt, pepper, and thyme, if desired, and toss to coat.
- 4. Roast for 10 to 15 minutes, until the radishes are tender but still slightly crunchy (red radishes will turn pale pink in color, lighter radishes may turn a pale gold). Transfer to a serving platter and garnish with fresh thyme, if desired. Serve warm or at room temperature.
Hungry for more? Chow down on these:
- Roasted Hakurei Turnips with Israeli Couscous Salad from Not Eating Out in New York
- Radish Leaf Pesto from Chocolate and Zucchini
- Radishes with Butter Dressing from Leite's Culinaria
- Roasted Caramelized Root Vegetables from Leite's Culinaria
Roasted Radishes Recipe © 2005 Sara Foster with Carolyn Carreno. Photo © 2005 Quentin Bacon. All rights reserved.