Description
This recipe features roasted radishes, a simple and flavorful way to transform this crisp vegetable into a tender, savory side dish. Roasting radishes enhances their natural sweetness and adds a delightful caramelized edge, perfect for a healthy and easy accompaniment to any meal.
Ingredients
Scale
Ingredients
- 1 ½ pounds radishes
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
Instructions
- Preheat the oven: Preheat your oven to 400 degrees Fahrenheit (about 204 degrees Celsius) to prepare for roasting the radishes evenly.
- Prepare the radishes: Using a sharp knife, slice smaller radishes in half and quarter the larger ones to ensure even cooking and tenderness.
- Arrange on baking sheet: Place the cut radishes onto a sheet pan lined with parchment paper or aluminum foil for easy cleanup.
- Season the radishes: Drizzle olive oil over the radishes, then sprinkle with sea salt, black pepper, garlic powder, and red pepper flakes. Toss everything thoroughly to coat all pieces evenly.
- Spread evenly: Arrange the coated radishes in a single layer, cut side down, making sure there is space between each piece to allow for proper roasting.
- Roast: Place the sheet pan in the preheated oven and roast for 30 minutes, until the radishes are tender and slightly caramelized on the edges.
- Serve immediately: Remove from the oven and serve the roasted radishes warm for the best flavor and texture.
Notes
- Choose radishes of similar size to ensure even cooking.
- For a milder flavor, reduce or omit the red pepper flakes.
- You can add fresh herbs like thyme or rosemary before roasting for extra aroma.
- Leftover roasted radishes can be refrigerated and reheated but are best enjoyed fresh.
- This dish pairs well with roasted meats, grilled chicken, or as a topping for salads and grain bowls.
