Yes, You Can Roast a Radish
I only think of radishes on veggies trays. Raw, radishesw have a crunch and a bit of a bite. Radishes have a gorgeous red skin, which is even more stunning when they are sliced to show the stark white insides. Try another way to enjoy these ravishing red beauties with this roasted radish recipe. Not just for veggie trays. Yes, you can roast a radish.
What You’ll Need for This Roasted Radish Recipe
- Rashes – A bunch or two of radishes or radishes that are ready to roll in the baggies. I found smaller radishes are available when buying them bulk so you can keep them whole. Larger radishes will need to be cut in half or quartered.
- Olive Oil and Salt – This recipe is super basic. Radishes, coated in olive oil and seasoned with sea salt. That’s it!
- Glass Dish – I don’t usually mention equipment in this section, but I found that using a baking sheet toasted the radishes and gave them an undesirable flavor. I recommend a glass dish, I want the radishes roasted and tender, but not toasted.
How to Make Roasted Radishes
First, preheat your oven to 425 F.
If your radishes have stems and tails (the roots), cut both off. For larger radishes (larger than a quarter), cut them in half and if needed quarter.
Next, rinse the radishes to remove any dirt. I like to remove the leaves and roots first to make it a little less messy. If you purchase pre-washed radishes that are ready to go, you can of course, skip these steps.
Then, in a mixing bowl, add the radishes, olive oil, and sea salt. Toss the radishes to completely coat them with oil and salt. Add the radishes to a glass dish. I like to use a glass pie pan.
Bake the radishes for 25-30 minutes until fork tender. Finally, give the radishes a toss or flip them over (this is easier if they are cut and have a flat side) halfway through the cooking time.
At the end of the cooking time, remove the radishes from the oven. Sprinkle the roasted radishes with additional salt and serve immediately!
Tips, Tricks, and FAQs
- How do I store raw radishes? Store radishes in an air tight container in the refrigerator. If keeping the leaves on, I found that using a metal container with a lid, and placing a damp paper towel over the leaves and stored in the refrigerator will keep them green and fresh for several days.
Roasted Radish Recipe
Equipment
- strainer
- paring knife
- cutting board
- glass dish
Ingredients
- 1 lb red radishes
- 2 Tablespoons olive oil
- 1/2 teaspoon sea salt
Instructions
- Preheat. Preheat the oven to 425 ยฐF.
- Trim. Cut the stems of each radish and tails off completely.1 lb red radishes
- Rinse. Rinse the radishes in a metal strainer or colander. If the radishes are small (size of a quarter) you may keep them whole.
- Oil. In a small mixing bowl, toss the radishes with oil and sprinkle with sea salt.2 Tablespoons olive oil, 1/2 teaspoon sea salt
- Dish. Spread the oiled radishes over a pan or in a glass pie pan.
- Bake. Place the glass dish on the center rack and bake for 30 minutes. The radishes should be fork tender when done.
- Enjoy! Remove from the oven and sprinkle with additional salt. Serve immediately.
