Radishes are an abundant and affordable vegetable. They are relatively easy to grow and widely available at summer farmers markets. I tend to always eat radishes on salads. B.O.R.I.N.G. It is time to change it up! I recently came across some recipes on Pinterest for roasted radishes. They sounded good, but required several steps and quite a few ingredients. When it comes to side dishes I like things that are quick and simple.
Roasting radishes may sound weird…but they are very good! The radishes become soft, and while they maintain their distinct radish flavor, the roasting process takes away a little bit of the bite.
- 1 bunch of radishes (about 20 radishes)
- 1 tbsp butter
- 1 tsp olive oil
- ½ tsp kosher or sea salt
- ½ tsp garlic powder
- pinch of black pepper
- 1 tbsp parsley (you can use fresh or the freeze-dried variety that is sold in the produce section)
- Preheat the oven to 400 degrees.
- Wash the radishes and trim the tops and bottoms. Cut them into halved or quarters so that they are all about the same size.
- Put the butter and olive oil in an 8x8 roasting pan and place it in the oven for about 5 minutes. This will melt the butter and allow the pan to heat up slightly.
- Remove the pan from the oven after 5 minutes and add the radishes. Season with salt and garlic powder.
- Return the pan to the oven and roast for 20 minutes, shaking the pan the flip the radishes about halfway through.
- When they are done, put the radishes into a serving bowl and toss in the parsley.