I am in love with radishes. I eat them sliced in salads, on top of avocado toast, fermented, and as a late night snack dipped in ranch dressing! I have heard not everyone loves them as much as I do. If this sounds like you, I really want to convince you to try them roasted. It mellows them out, so they don’t have the peppery bite they have when raw. They have the consistency of a roasted potato, and have a nice creamy taste.
Better yet, they couldn’t be easier to cook. Just toss them in oil and a dry herb blend and pop them in the oven. I also like to use the radish tops — you have them right there anyway, and I hate to waste food. So, I chop some up and sprinkle them on top along with fresh parsley once they come out of the oven.
There can be quite a bit of dirt and grit on radishes, so I suggest rinsing them well under cold water first, and then soaking them in a big bowl of cold water to let the grit fall to the bottom of the bowl – kind of like you do with leeks. Just make sure you don’t dump the bowl to strain them, or all that dirt will end up back on your radishes. When they are done soaking (about 10 minutes should do) lift them out of the bowl and let them dry on a kitchen towel.
Herb Roasted Radishes
Serves 4 to 6
- 3 radish bunches (about 2 lbs)
- 2 tablespoons avocado oil (or other high-heat cooking oil)
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon salt and pepper
- ¼ cup fresh parsley, chopped
- Cut the tops off of the radishes and slice them in half, reserving some leaves to chop and garnish cooked radishes. Clean radishes and reserved leaves well and set aside to dry.
- Preheat your oven to 400°F.
- Mix the dried spices (parsley, dill, onion powder, garlic powder, salt and pepper) in a small bowl and set aside.
- Once the radishes are dry, place them in a large bowl and toss with oil. Sprinkle 2 tablespoons of your spice mix over and mix well.
- Put them cut side down on a sheet pan and roast for about 15 minutes, or until they have crisped and browned around the edges.
- While the radishes are roasting, chop up your reserved radish leaves and fresh parsley. About ¼ cup of each.
- Taste your radishes when they are done and sprinkle with more spice mix if needed, then garnish with fresh radish leaves and parsley. Serve warm.