When I buy a bunch of radishes, I use a few to garnish tacos, to brighten salads and make some kimchi, but there are usually a handful left that I don’t get to in time. While I always tend to eat them raw, I thought I’d give them a try roasted. Wow. What a happy surprise—the flavor is delicious and the texture is plump and juicy. Pair them with fresh herbs like parsley, a little S & P, garlic, and Meyer lemon wedges.
1 bunch radishes, taproot and greens removed, quartered or halved
Sea salt and fresh-cracked black pepper to taste
1 Meyer lemon, sliced into rounds
A small handful of fresh parsley
1–3 cloves garlic minced
2–3 tablespoons coconut oil, gently to liquid on the stove.
Let’s get started.
Preheat oven to 450F. Mince garlic and set aside in a small bowl.
Toss radishes in a mixing bowl and drizzle with oil…
Slice Meyer lemons…
Add to the radishes with a handful of fresh parsley.
Transfer to a baking dish and season with a few pinches of sea salt and generous grinds of fresh-cracked black pepper.
Roast for 15 minutes. Remove, give a shake, stir in garlic, and roast 10 more minutes. Enjoy warm!
Now, tell us, have you ever tried roasted radishes? If so, what’s your take? Tell us with a comment below.
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