For these roasted radishes, multi-colored radishes are tossed in butter and olive oil, sprinkled with salt and pepper, and roasted in the oven until tender and sweet. Thyme leaves add an herbal touch.
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 as a side. Seriously. They disappear darn quickly. And if butter’s not your thing, simply use more olive oil in its place. Originally published May 11, 2010.–Renee Schettler Rossi
- Quick Glance
- 5 M
- 35 M
- Serves 4 to 6
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Recipe Testers Reviews
Roasting vegetables really concentrates their flavor and brings out their sweetness, and thankfully these radishes are no exception. They are very good, especially if you like turnips, as that is what I would liken the flavor to. Almost radnips! I opted to use thyme leaves, because that is what I love. However, my radishes must have been extra plump (even after halving them and placing them cut-side down), as they took 25 minutes to roast rather than the 10-15 as stated in the recipe. They remained pleasantly crunchy. As the regular radishes were on hand, that is what I used and they were very pretty. But they would be even more beautiful if they were spring Easter egg radishes or other colored ones. In my opinion they were tasty and pretty enough to give this recipe a TC; however, if you do not enjoy a slightly turnipy taste, these may not be for you. After removing them from the oven I tasted them and felt they lacked a touch of seasoning, which was remedied with a bit of crunchy gray sea salt.