Garlic Roasted Radishes (Print Version)

Golden, caramelized radishes roasted with garlic and herbs for a tender, savory side dish.

# What You'll Need:

→ Vegetables

01 - 1 lb fresh radishes, trimmed and halved

→ Aromatics & Fats

02 - 3 cloves garlic, minced
03 - 2 tbsp olive oil

→ Spices & Herbs

04 - 1/2 tsp sea salt
05 - 1/4 tsp black pepper
06 - 1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)

→ Garnish

07 - 2 tbsp chopped fresh parsley

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the halved radishes with olive oil, minced garlic, salt, pepper, and thyme until evenly coated.
03 - Spread the radishes in a single layer on the prepared baking sheet, cut side down.
04 - Roast for 20 to 25 minutes, tossing halfway through, until the radishes are golden, tender, and slightly caramelized.
05 - Remove from oven, transfer to a serving dish, and sprinkle with chopped fresh parsley if desired. Serve warm.

# Expert Tips:

01 -
  • Roasting transforms raw radishes from sharp and peppery into something surprisingly mellow and almost sweet.
  • The entire dish comes together on one pan with barely any effort, which makes it perfect for those nights when you want something warm but cannot be bothered to try hard.
02 -
  • Crowding the pan is the fastest way to end up with soggy radishes instead of beautifully caramelized ones.
  • The radishes will release water during the first ten minutes of roasting and that is completely normal, so do not panic.
03 -
  • Test one radish by squishing it gently between your fingers before pulling the whole pan out because under roasted radishes stay a bit tough inside.
  • If your radishes came with the greens still attached, saute those greens in a little garlic and oil for a free second side dish.

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