Roasted Radishes are a delicious and unusual way to serve these zesty little salad toppers. Roasting them brings out their natural sweetness while toning down the heat, making them a simple and enjoyable side dish.
Roasted radishes are a lot more mild than the fresh. Roasting them takes away that bite that they are known to have. If you are on a keto or low-carb diet these are a delicious substitute for potatoes.
▪ Radishes – purchase fresh radishes with greens attached. The leaves of the radishes are edible and you’ll be using them in this recipe.
▪ Fresh Thyme
▪ Salt and Pepper
▪ Olive Oil – I like to use olive oil because of the nice flavor it adds to the food. Another choice would be to use ghee, it adds a light buttery flavor to the dish.
▪ Parmesan Cheese
ANOTHER DELICIOUS IDEA
INSTANT POT PINTO BEANS
Make perfectly tender pinto beans using an Instant Pot or pressure cooker…….continue reading
HOW TO ROAST RADISHES
Position the oven rack to the lower third of the oven, then preheat to 450°F. While the oven is heating up prepare the radishes by cleaning, trimming and cutting them in half. You also need to rinse and dry the radish leaves.
Season the radishes with the thyme, salt and pepper. In an oven-safe skillet, over medium-high, heat the oil until it begins to shimmer. Add the seasoned radishes, stirring occasionally until lightly browned, about 2 minutes.
Move the skillet to the oven and roast for 15 minutes, stirring once half way through.
Remove the skillet from the oven and place on the burner, over medium heat. Add butter to the skillet and stir until the radishes are completely coated. Toss the radish green into the skillet and cook until they are slightly wilted, about 2 minutes.
Transfer to a serving dish, sprinkle with grated Parmesan cheese and serve immediately.
Instead of using the radish greens, you could sprinkle the cooked radishes with some fresh parsley before serving. Another way that I like to serve them is with some garlic. I add it at the same time that I add the butter, that way it doesn’t get over cooked and bitter.
MAKE IT A MEAL
Appetizer/Starter: Bacon Wrapped Dates
Entrée: Instant Pot Apple Pomegranate Pork Chops
Side Dish #1: Mashed Potatoes
Drink: Ginger Lemonade
Dessert: Butter Pound Cake with Whipped Cream
HOW TO STORE THE LEFTOVER RADISHES
Store roasted radishes in an airtight container for up to 5 days. To reheat, toss them into a lightly greased skillet, over medium heat, for a couple of minutes, this will awaken the flavor and the texture.
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- 1 pound radishes with greens
- 2 tablespoons olive oil extra virgin
- ½ teaspoon thyme fresh
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter unsalted
- ½ cup Parmesan cheese grated
- Position the oven rack to the lower third of the oven, then preheat to 450°F. While the oven is heating up prepare the radishes by cleaning, trimming and cutting them in half. You also need to wash and dry the radish leaves.
- Season the radishes with rosemary, thyme, salt and pepper. In an oven-safe skillet, over medium-high, heat the oil until it begins to shimmer. Add the seasoned radishes, stirring occasionally until lightly browned, about 2 minutes.
- Move the skillet to the oven and roast for 15 minutes, stirring once half way through.
- Remove the skillet from the oven and place on the burner, over medium heat. Add butter to the skillet and stir until the radishes are completely coated. Toss the radish green into the skillet and cook until they are lightly wilted, about 2 minutes.
- Move to a serving dish, sprinkle with grated Parmesan cheese and serve immediately.
✔ When choosing radishes look for ones that have a firm skin without any blemishes. The attached greens should look crisp and fresh.
✔ Bigger radishes are less crisp and have more of a spongy texture.
✔ To store radishes, wash them and remove the stem and roots. Store in a resealable plastic storage bag, lined with damp paper towels. Squeeze out any excess air before sealing. This will keep the radishes fresh and crisp for 2-3 weeks.
✔ Don’t throw out the radish leaves, especially the younger ones, they add a really nice flavor to salads.
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I would have never thought of roasting radishes. I need to try these!
They are amazing! My kids who don’t like radishes can’t get enough!
Blessing Akajiaku says
Interesting dish. This will be worth trying out.
Definitely worth trying, it’s really delicious!!
They look delicious. I love radishes and have never tried them roasted before so I am definitely going to try this recipe. Bookmarked!
I’m the only one in family that ate radishes, until I made them like this. Enjoy!
These look delicious, I don’t think I’ve ever had roasted radishes but sounds amazing!
They are really good! I hope you like them.
I haven’t had a radish since my parents grew them in the garden in 1975. Isn’t it funny how we’ve abandoned certain vegetables in this modern world? Come to think of it, I haven’t had a beet since I left Tennessee either. I may have to buy some radishes, and roast them.
My kids and I were just talking about things that we haven’t had in a while. It’s funny how we forget about things that enjoyed but have forgotten about.
I’ve never been a huge fan of radishes, but these look delicious. Thank you for sharing at The Really Crafty Link Party. Pinned.
My family are not fans either, but they love them like this!
Fi Anderson says
Funnily enough, I’ve just bought radishes for salads. Trying to stick to a healthier eating style this year and I’d of NEVER thought of roasting them and replacing say roast potatoes with them to change it up. Thanks for this! #ThatFridayLinky
Let me know what you think! I love em’ 😃
They sound delicious! Thank you for sharing at Party In Your PJ’s.