When it comes to eating my vegetables, I have a habit of repeating myself. Roasted Brussels sprouts? Check. Salad? Check. Sautéed greens? Check. Now repeat. Can you relate?
But there are a few vegetables that, once remembered, lift the boredom and remind me how vibrant, exciting, and delicious they can be. My favorite? Radishes — specifically, roasted radishes. If you are missing something fresh in your vegetable routine, let this be your habit-breaker.
Roasted Radishes: Watch the Video
I've talked about my love of roasted (and braised) radishes before; they show up in this colorful medley of roasted potatoes and fennel, where I tell the story of how I used to think cooking a radish was silly, but now know better.
Get the Recipe: Roasted Potatoes, Radishes & Fennel with Lemon Brown Butter Sauce
5 Reasons to Love Roasted Radishes
I adore roasted radishes for so many reasons, but here are the top few.
- Radishes are easy to find year-round: While we associate radishes with spring, radishes can be found year-round in groceries. I may only want to eat the fresh spring radishes raw (with butter and salt), but I'll roast radishes year-round.
- Roasting radishes is quick: Unlike potatoes, Brussels sprouts, and winter squash, which can rack up serious oven time, tender radishes cook in just about 10 minutes.
- Roasting mellows out their bite: If eating spicy radishes isn't your favorite thing, you have to understand that roasting mellows them into sweet little bites. Much less assertive than turnips, too.
- So juicy! I love how juicy these are — they sing in the oven as they roast, thanks to all those juices — and they fairly pop in the mouth. They are such a refreshing alternative to heavy, starchy winter vegetables.
- Their color! Last but not least, their color is a startling surprise on the table any time of year, but especially in the winter when all seems drab. A big bowl of roasted radishes with a spoonful of lentils or grains is a stunning luxury at lunch.
How I Roast Radishes
When I roast radishes, this is generally how I do it. I trim the top and stem ends off a pound of these beauties, then slice them in half. I toss them with about 1 tablespoon of olive oil and some salt and pepper. I arrange them cut-side down on my heaviest, darkest sheet pan (a cast iron skillet is also good) and roast at 450°F for about 10 to 12 minutes.
I take them out when their white faces have browned a little, but they're still firm inside. I usually sprinkle with a little more salt, a finely chopped garlic clove, and some minced parsley. Eat and enjoy; they're best when they're piping-hot.
(Image credits: Faith Durand)