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.
swellkid 
The radishes look so pretty. It’s spring finally, so I have noticed more and more varieties of radishes at the farmer’s market. I just posted on black radishes (they are spicy).
Yes, the market is brimming with radishes right now. Spring is here! Thanks for the comment- I’ll take a look at your black radishes asap.
The roasted radishes were great and fun! And you were right about the generous salt; I was very generous and found I continually wanted ever more salt…odd but delicious. Thanks!
I’m so glad you tried it!