Radishes are often eaten raw, but if you don’t like their strong flavor, roasting mellows them out. This recipe for roasted radishes is simple and delicious with just the right amount of flavor.
I have been receiving radishes in my CSA box. The first week they were very mild, and I enjoyed them raw on salads. But in the following weeks, they were much stronger and more pungent than I like. So I turned to roasting them, and my husband and son, who both like them raw, also liked this more mild version.
Radishes come in different shapes, sizes, and colors. The ones I used for these pictures were long red radishes. I chopped them into chunks. If you are using small round radishes, simply chopping them in half is probably good.
Like any roasted vegetable, the smaller the size, the more quickly they will cook. And since they can be eaten raw, you can cook them to whatever level of softness you desire, but as I mentioned, the more cooked they are the more mellow the flavor will be.
- 1 bunch radishes (about 1+ pound with tops)
- 1 Tablespoon olive oil
- salt & pepper to taste
- 1 Tablespoon chopped green onion
- 1 Tablespoon chopped fresh basil
- Preheat oven to 400° F.
- Remove the radish tops. Scrub the radishes, trim the ends, and cut into chunks about ½ inch thick.
- In a bowl, toss the radish chunks with the olive oil and add salt and pepper to taste.
- Spread them on a baking sheet and place in a 400° F oven for 15 - 20 minutes, turning at least once, until desired tenderness. (Don't worry about each piece being turned, just use a spatula to stir them.)
- Remove to a serving bowl and top with the chopped green onion and basil. Serve.