If you like roasted root vegetables like turnips and beets, you’ll love roasted radishes. I had never eaten a radish that was cooked, so I was intrigued when I started seeing recipes for roasted radishes popping up everywhere. The roasting gives them a sweet, earthy flavor and takes away their bite completely. Try it!
- 2 bunches of radishes- I used about 15 plain old red radishes
- 2 t. olive oil
- coarse salt
- lemon wedge
Heat the oven to 400 degrees. Scrub the radishes and chop off the green tops. Cut each radish in half vertically. Toss the radishes with the olive oil and lay them cut-side down on the pan. Sprinkle liberally with coarse salt. Roast for about 15 minutes, tossing them about halfway through. They will take on a caramel brown color at the edges. Squeeze a lemon wedge over them and serve.