Yes, you can roast radishes. Yes, they’re delicious!
Something amazing happens when you roast radishes! The sugars become super concentrated and they become surprisingly sweet and much milder. They truly take on a different flavor becoming a stark contrast to eating them raw. Raw radishes can be quite peppery and pungent. Rosemary Garlic Roasted Radishes is a very quick and healthy side dish that you must try.
Radishes are from the Brassicaceae family. Which include things like mustard greens, cabbage, kale, broccoli, cauliflower and horseradish. There’s many different varieties of radish. The red radish is grown from seed and grows very fast. 6 weeks after planting they’re usually ready to harvest, making them a year round staple in the grocery store.
The tender greens are also edible though I usually just feed them to my chickens.
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4
Ingredients
- 2 bunches of radishes, quartered
- 1 small onion, quartered
- 1 heaping teaspoon fresh rosemary, chopped
- 2 Tablespoons garlic, minced
- 1/2 teaspoon salt
- pepper to taste
- pinch of red pepper flakes
- 1 Tablespoon *ROSEMARY Olive Oil* or Extra Virgin Olive Oil
- 1 Tablespoon or a drizzling of Balsamic Glaze
Instructions
- Preheat oven to 425
- Thoroughly wash radishes under cold water. Even the cleanest looking radishes are still filled with silt, sand and dirt.
- Lay on a tea towel to dry
- Trim away the tender green stems as well as nipping off the tiny trailing root on the bottom of the radish. (You can save the greens to eat in another dish or give them to your livestock, in moderation of course. Radish and greens are safe for chickens, pigs, goats, and horses)
- Quarter radishes
- In a medium bowl combine all of the ingredients tossing well
- Line a baking sheet with parchment paper and evenly lay out your veggies
- Bake at 425 for 20 minutes
- Broil for 2 minutes
- Remove from oven and drizzle balsamic glaze
- Serve right away
Rosemary Olive Oil really kicks this up a notch 
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