Description
This simple and flavorful recipe for roasted radishes transforms the peppery root vegetable into a tender, savory side dish with a hint of spice. Roasting mellows the radishes’ natural bite, creating a crispy exterior and soft interior, enhanced by olive oil, garlic, and red pepper flakes for a perfect balance of taste.
Ingredients
Scale
Radishes
- 1 ½ pounds radishes
Seasoning
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it’s at the right temperature for roasting.
- Prepare Radishes: Using a sharp knife, slice the smaller radishes in half and quarter any larger ones to create evenly sized pieces for uniform cooking.
- Arrange on Pan: Place the sliced radishes on a sheet pan lined with parchment paper or aluminum foil for easy cleanup.
- Season: Drizzle the olive oil evenly over the radishes, then sprinkle sea salt, black pepper, garlic powder, and red pepper flakes on top. Toss everything together to coat the radishes thoroughly.
- Spread Evenly: Spread the radishes out in a single layer, cut side down, leaving some space between each piece to promote crisping.
- Roast: Place the sheet pan in the oven and roast the radishes for 30 minutes until they are tender and browned on the edges.
- Serve: Remove the roasted radishes from the oven and serve immediately while hot for the best flavor and texture.
Notes
- For a milder flavor, you can soak radishes in cold water for 10 minutes before roasting.
- Experiment with herbs like thyme or rosemary for additional aromatic depth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- Adjust red pepper flakes to control the heat level.
- Cutting radishes evenly ensures they cook uniformly.
