I could rave all day about my love for root veggies, but I hardly ever get excited about radishes. Mayyybe you can slip a few paper thin ones by me in a salad, but really I’m an all kinds of meh no thanks for them. Fall is finally in the air and you know what? I’ve had a complete change of heart. A full blown 180 straight into radish love affair territory…roast these babies up and suddenly I’m high fives over the moon for them.
I’m talking seriously delicious like candy/mad crushing/I’m making them for Thanksgiving style of love happening over here…I’m almost embarrassed about it. It’s time to put the rad back into radishes…
Not only is this the easiest side dish possibly (no definitely) ever, it’s also super quick. All you need are 4 basic ingredients, an oven and 20-so minutes. Get ready, because it’s time to start impressing your holiday peeps with some radical rootage! Heeeyy!
Recipe: Roasted Radishes
Ingredients
- Extra Virgin Olive Oil
- Course Salt
- 2 Bunches of Radishes
- 1 Lemon
Instructions
- Cut radishes in half and toss with 1 TBS EVOO
- Place face down on baking sheet & sprinkle course salt
- Place into oven pre-heated to 450F
- Bake for 18 minutes
- Chop 3-4 TBS radish green tops & toss into baked radishes
- Juice of 1/2 lemon, toss again and serve
- Taaaa-dahhhh!
Preparation time: 5 minute(s)
Cooking time: 18 minute(s)
Number of servings (yield): 2
My rating
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7 comments
Tavolo4due says:
Nov 15, 2011
I think this dish looks Radalicious and is a must on my Thanksgiving menu!
Gabriel says:
Nov 15, 2011
Can’t wait for Thanksgiving ’cause these babies are fantastic and a surprising change, best roasted root veggies EVER!
ginny says:
Nov 16, 2011
wow!does it take the heat/radishyness out of them?
TheCuisinerd says:
Nov 16, 2011
Indeed. Just sweet roasted goodness. However there’s still a nice little zing from the lemon squeeze.
Trevor sis. boom. says:
Nov 18, 2011
yum. It took me quite a few years to realize the joys of the radish. Had I had them as a kid prepared like this I’m sure it would not have taken me this long! Yum indeed.
Lana says:
Dec 2, 2011
My youngest daughter is an avid fan of radishes, while I can take them in very small, thin amounts, just like you (on top of bibb lettuce salad, with green onions, and a simple vinaigrette it is the epitome of spring to me:)
You have me intrigued and I have to give this recipe a try:)
Scott says:
Dec 12, 2011
This recipe works very well with Daikon. Put a little bit of honey on each slice and it carmelizes in the oven.