Radishes are a small, spicy root vegetable related to the turnip. Although they are often served fresh in slices or shreds atop a salad to add bite and personality, radishes develop a mellow, nutty taste when they are cooked. Radishes that have been oven-roasted in a little oil and with a few herbs make an excellent side dish or warm garnish for salads.
Step 1
Preheat the oven to 350 degrees Fahrenheit.
Step 2
Clean the radishes thoroughly under running water.
Step 3
Cut off the stem ends and any trailing roots.
Step 4
Slice the radishes to the thickness you desire, or leave them whole.
Step 5
Toss the radishes with olive oil, the herbs of your choice and salt and pepper to taste until they are lightly coated.
Step 6
Place the radish mixture into the roasting pan.
Step 7
Roast the radishes until they are easily pierced with a fork but not soft -- about 20 to 30 minutes.
Tips and Warnings
- If you are roasting radishes with other vegetables, either cut all of the vegetables to similar sizes and thicknesses or add the radishes after the other vegetables have had time to partially cook, because the radishes do not need to cook as long as root vegetables such as potatoes, turnips and beets.
Things You'll Need
- Roasting pan
- 1 to 4 tbsp. olive or vegetable oil
- Herbs, optional
- Salt and pepper, optional
References
- USDA National Nutrient Database for Standard Reference: Radishes, Raw
- "Grower's Market: Cooking with Seasonal Produce"; Leanne Kitchen; 2006
- "The Kitchen Gardener's Handbook"; Jennifer Bartley; 2010
