Garlic Roasted Radishes (Print Version)
Tender radishes roasted with garlic and herbs for a caramelized, savory side dish.
# What You Need:
→ Vegetables
01 - 1 lb fresh radishes, trimmed and halved
→ Aromatics & Fats
02 - 3 cloves garlic, minced
03 - 2 tbsp olive oil
→ Spices & Herbs
04 - 1/2 tsp sea salt
05 - 1/4 tsp black pepper
06 - 1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)
→ Garnish
07 - 2 tbsp chopped fresh parsley
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the halved radishes with olive oil, minced garlic, sea salt, black pepper, and thyme until evenly coated.
03 - Spread the radishes in a single layer on the prepared baking sheet, cut side down.
04 - Roast for 20–25 minutes, tossing halfway through, until the radishes are golden, tender, and slightly caramelized.
05 - Remove from the oven, transfer to a serving dish, and sprinkle with chopped fresh parsley. Serve warm.
# Expert Tips:
01 -
- Roasting completely changes the personality of a radish into something buttery and mild.
- It uses one pan and barely ten minutes of hands on work.
02 -
- Do not skip trimming the stems and root ends because they burn and taste bitter in the oven.
- Crowding the pan steams instead of roasts so use two sheets if needed.
03 -
- Halved radishes roast better than quartered pieces because they hold their texture and do not dry out.
- Mixing radishes with baby carrots or turnip chunks on the same pan gives you a more interesting side with almost no extra effort.