Did you even know that you can roast radishes? I sure didn't until I was at a French restaurant with a friend one day. I have to say--I was intrigued.
The cool thing about roasting radishes is that they get a little browned, and the bite that raw radishes usually have mellows a lot. Radishes don't store well in the fridge, in my experience. So, if you buy a bunch of radishes, only intending to use a couple raw ones, this is a great way to use the rest.
This really isn't a recipe. It's more like an idea, just in case it never occurred to you to roast a radish before. Give it a try--it's super simple and yummy. Hope you all enjoy! --J
Roasted Radishes
by
Prep Time: 3 minutes
Cook Time: 25 minutes
Keywords: bake roast side appetizer ancestral gluten-free nut-free paleo primal soy-free sugar-free vegan vegetarian radishes comfort food American fall spring summer winter
Ingredients (serves 5 to 6)
- 3 cups radishes, washed, trimmed, and cut in half
- 2 tablespoons olive oil
- garlic powder
- salt and pepper
- 1 to 1/2 lemons, quartered
Instructions
Preheat oven to 425 degrees.
In a large roasting pan, coat the radishes with the oil, and generously add the salt, pepper, and garlic powder.
Toss to coat evenly.
Arrange the radishes face down.
Roast for 10 minutes, and then turn them over.
Roast for another 10 minutes. Turn the radishes again.
Roast for another 2-7 minutes until browned and tender but still firm.
Squeeze the lemon over the roasted radishes and enjoy!
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