When it comes to creating a healthy and delicious dinner, sometimes you can simply get stuck for options to make that meal balanced.
Radishes, you either love them or pay them zero attention. But before someone out there gives me that “I don’t like radishes” speech, trust me on this recipe. That harsh bitter peppery taste that you adore or hate, mellows beautifully when you roast them in the oven. For these Roasted Radishes, all you need to do is lightly season them, then pop them in the oven for about 10 minutes an you have an easy side dish that tastes lovely.
I like to eat them straight out of the oven, but goodness me, they are just as tasty cold and added to fresh salad!
I remember my mom always munching away on the fresh little crunchy veggies, and would think, I want some…then I’d take a bite. I was done. As grew older, of course I started to enjoy them more, but still, they weren’t my favorite.
If you’re into gardening or want to start, radishes are one of the easiest and quickest to grow. They are usually the first in the garden to yield a crop and trust me, that first harvest of anything in your garden is so rewarding! You can also find them in other colors and varieties, but try to find the radishes that are on the smaller side, as the larger ones may have more of a hollow center and not taste as well.
I love the look of these beauties, trim them to leave just enough of the green stem, then slice them down the middle lengthwise to make a gorgeous presentation.
Radishes are also a great way to get in some much needed nutrients, such as vitamin C, potassium, magnesium and so many more. To learn more of the history and benefits of the humble radish, you can check out this article from Food Facts.
So next time, whether you’re a friend or foe of the radish, give them a go.
Yield 2 - 4
So easy and quick to make, Roasted Radishes are delicious served hot or cold!
- 1 bunch (about 1 lb) Radishes, trimmed and sliced in half lengthwise
- 1 - 2 Tbsp Olive Oil
- 1/2 tsp Salt, or to taste
- 1 tsp Herbs de Provence
- Preheat oven to 425°F.
- Trim and cut the Radishes in half lengthwise. (Try to leave a little of the green stem and trim the tail/root as needed).
- In a bowl, toss the Radishes with the Olive Oil, Salt and Herbs de Provence, lightly coating. Transfer to a baking sheet.
- Roast Radishes in 425°F preheated oven for about 10 - 12 minutes. Remove from oven, serve hot or cold.
Can be kept in an airtight container in the refrigerator for up to 5 days.
Serve hot or cold, and taste amazing in a fresh salad.