I’ve planted a good crop of spring radishes in my raised garden bed – one of my many COVID-19 pandemic projects that’s sprouting out of control – but I recently snagged a few bunches of radishes from a bounty I was able to get delivered with my groceries.
Maybe you think you don’t like radishes, because you’ve only had them as a crispy vegetable in a salad. The naturally peppery taste that turns off so many people magically goes away when you roast these root vegetables like you would beets or carrots.
The surprising change in flavor is amplified with just 25 minutes in the oven.
- 2 bunches radishes, cleaned and halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- ½ teaspoon dried parsley
- ¼ cup fresh parsley, chopped (for garnish)
Preheat oven to 425 degrees F. Add cleaned, halved radishes to a sheet pan.
Drizzle radishes with oil, and season with salt and pepper.
Place in a preheated oven and roast for 20 minutes, stirring once or twice.
Add dried parsley and minced garlic to the sheet pan and stir to combine with radishes. Roast for another 5 minutes, and serve sprinkled with fresh, chopped parsley.