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ROASTED RADISHES

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ROASTED RADISHES.jpg

If you haven’t tried roasting radishes yet, you are really missing out!  Roasting tempers their spicy bite.  It makes them less pungent and more mellow, sweet and juicy.

I love radishes (raw & roasted) because they’re delicious.  But they are also cheap & nutritious, available year-round, and quick & easy to cook.  Bonus is, they make a great low-carb, paleo & keto-friendly alternative to potatoes. 

Roasted Radishes served with Rich Greens microgreens.

Roasted Radishes served with Rich Greens microgreens.

Directions:

  1. Preheat oven to 450ºF.

  2. Trim radishes (save tops for salad or sautéed veg!) and cut in half or quarters if large. 

  3. Toss with extra virgin olive oil, Kosher salt, and fresh ground pepper.

  4. Roast cut-side down for 10-20 minutes or until desired level of doneness (my husband likes them after 10, I prefer them softer after about 17-18 min).

Treat these as you would any other roasted veggies.  They’re great as a side or on top of salad or even toast or tacos! 

Roasted Radishes served on toast with anchovy cream cheese, Rich Greens microgreens, and a little drizzle of olive oil.

Roasted Radishes served on toast with anchovy cream cheese, Rich Greens microgreens, and a little drizzle of olive oil.