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
Ingredients
- 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 thyme sprigs (about 1 tablespoon), plus more for garnish (optional)
Directions
- 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.
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My oh my, what a fantastic idea!
David, this sounds like a really interesting way of eating radishes. I have sauteed them but never roasted them. This sounds really good.
I too had sauteed radishes before, but not roasted any until seeing this recipe. They were so good! I liked roasted better than sauteed. The radishes I used had quite a spicy bite to them when raw, and the roasting mellowed them out nicely.
I have heard of cooking radishes before, such as the daikon but never little red radishes. I happen to have some local radishes in the refrigerator and had no idea what else to do with them. Thanks for the inspiration.