This is popular with both children and adults because roasting tames the spicy bite of a radish. These are simple and sure to please. I like them best when hot, fresh from the oven. Watch out – they go down like popcorn, and may not last long enough to make it to your dinner table. These can be offered as a warm party food, on tooth picks, or with dip.
Roasted Red Radishes
3 bunches fresh radishes with tops removed (about 1 1/2 lbs.)
2 – 3 tsp. olive oil
mineral salt, to taste
- Preheat oven to 400 degrees F.
- Clean and trim off the root ends. Quarter radishes from top to tail.
- In a large bowl, toss radishes with olive oil and salt.
- Distribute radishes on a parchment lined baking sheet with sides (jelly-roll pan).
- Place in the hot oven. After 5 minutes, lower heat to 375 degrees F. Continue to cook for about 20 minutes, until mostly translucent.
- Stir about 3 times during cooking.
- Serve immediately, as is.
Frugal option: Use the green tops immediately. Clean, chop and saute greens in hot coconut oil, add salt to taste. Three radish bunches will yield 2 small portions. To serve 4 people, add about 5 oz of chopped arugula greens and cook with the radish tops. Coconut oil gives greens a wonderful flavor.
One serving option is to toss the roasted radishes in with the greens just before serving.
In the photo below, the radishes are almost done. Notice that many have centers that are still white. I like them cooked a bit more – I’d put them back in the oven for an additional 5 minutes.