Roasted Radishes Are the Vegetable That’s Missing from Your Life

published Jan 29, 2015
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(Image credit: Lauren Volo)

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.

5 Reasons to Love Roasted Radishes

I adore roasted radishes for so many reasons, but here are the top few:

  1. Radishes are easy to find year-round: While we associate radishes with spring, radishes can be found year-round in grocery stores.
  2. 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.
  3. 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.
  4. 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.
  5. Their color! Last but not least, their color is a startling surprise on the table any time of year. A big bowl of roasted radishes with a spoonful of lentils or grains is a stunning luxury at lunch.
(Image credit: Faith Durand)

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.

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