These roasted radishes will quickly become a new favorite. They pair beautifully with any meal and are even perfect as a snack.
Roasting is one of my favorite ways to prepare fresh, seasonal vegetables. Not only does roasting typically require less oil, but it imparts incredible flavor without having to add a lot of seasoning to whatever it is you’re roasting.
Almost any fruit or vegetable can be roasted, but until recently, I had no idea people roasted radishes. I never would have guessed this flowering plant of the mustard family could taste this good.
As visually pretty as they are with their brightly colored fuchsia skins and vibrant green tops, I’ve never been particularly fond of plain, raw radishes. I found their flavor overpowering and too peppery for my taste.
I was pleasantly surprised—flabbergasted, even—to find that once roasted, radishes become milder in flavor while still retaining their wonderfully crispy texture.
Since then, I’ve been making these on repeat, and once you try this recipe, I’m pretty sure you’ll do just the same.
Are Roasted Radishes Healthy?
Whether roasted or eaten raw as a snack, radishes are a wonderful source of fiber and vitamin C. They’re virtually fat-free and low in calories and carbs. This recipe calls for a minimal amount of oil and some salt and pepper to taste. You could even leave out the salt altogether and enjoy them with a generous squeeze of fresh lemon juice once roasted.
What Can I Do With The Radish Greens?
So many of our cooking scraps have uses beyond our knowledge, including radish greens. Much like beet and carrot greens, radish greens are perfectly edible, healthy, and delicious. Give them a good rinse (in this case, I would recommend buying organic) and use them in salads, soups, and even in pesto. To make a dairy-free radish greens pesto, place the greens from 6-9 radishes in a food processor along with some fresh basil leaves, four tablespoons of good-quality olive oil, a clove of garlic, a squeeze of lemon juice, a handful of pine nuts, and some sea salt. Blitz until smooth, adding extra olive oil if you prefer a thinner consistency. This pesto makes a lovely dip or spread and is a great way to eliminate unnecessary food waste.
How To Make Ahead And Store
Though they taste best fresh, if stored in an airtight container, roasted radishes will stay good in the fridge for up to 3 days. They can be frozen in an airtight container for up to 6 months, but bear in mind that this will affect their texture and overall flavor.
Serving Suggestions
There are so many ways to enjoy these tasty radishes. You could roast up a batch to snack on with a tasty Whipped Feta Dip, or add them to a healthy Mediterranean Bowl. Another great idea would be to serve them alongside a main course, such as this Simple Coffee-Rubbed Steak or a succulent Air-Fryer Pork Tenderloin. Add a big green salad to your plate, and you’ve got a tasty meal that the whole family will enjoy.
recipe
Ingredients
- 1 bunch of radishes (greens and ends removed)
- 2 teaspoons olive oil
- 1/2 teaspoon fresh garlic minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F, and line a baking sheet with parchment paper.
- Slice the radishes into equal parts. Some you might cut in half and larger ones in thirds.
- Toss with the oil and garlic and spread on the lined baking sheet, sprinkling with salt and pepper.
- Roast in the oven for 20 minutes, stir, and cook another 15-25 minutes until the radishes and tender-crisp.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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