Roasted Radishes

I would not characterize myself as a big fan of radishes. Sometimes I enjoy them, sometimes I find them too strong. I have mostly (maybe always?!) eaten them raw. Radishes grow best in cooler weather (early spring or fall) and the tops are edible also. They are easy to store and there are a number of varieties. We’ve grown them in our garden and I have used them in salads or on a crudites tray with dip.

When I saw a recipe for roasted radishes, I knew I had to try them. It was easy and best of all, I really couldn’t stop eating them. They were delicious! I tried them with and without a squeeze of lemon juice and never did decide which I preferred. They were good hot from the oven and still good at room temperature. These would be such a unique addition to your holiday table. The colors are gorgeous and so festive!

ROASTED RADISHES
Print This Recipe

1 bunch of radishes
1 Tb. butter, melted
1/2 tsp. salt
fresh ground pepper
fresh parsley, chopped
fresh lemon juice (optional)

Preheat the oven to 425 degrees. 1/4 or 1/8th the radishes depending on their size. Toss the radishes with the butter, salt, and pepper. Roast for 20 minutes or until tender. Remove from the oven and sprinkle with fresh parsley. Squeeze lemon over all if desired.

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5 responses

  1. Pingback: Lamb cutlets with mint sauce and radish salad | Gary Lum's Blog and website

  2. Hope you like them, Margaret! You can substitute dried parsley but you will not need as much since dried herbs have more potency.

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