Photo Credit by Goran Kosanovic for The Washington Post
If you have never roasted radishes before, you are in for a treat! Roasting transforms them into a vegetable that is tender and juicy, with a mellow and earthy taste that is similar to that of a turnip. They are delicious simply seasoned with salt and pepper, but a finishing sprinkle of tender herbs heightens them further, adding contrasting color and fragrant, garden-fresh flavor.
Roasted Radishes with Herbs
2 bunches medium radishes (about 20) trimmed, with 1/2 inch of the stem left on, and halved
1 to 2 tablespoons olive oil
1/4 teaspoon salt, or more as needed
1/8 teaspoon freshly ground black pepper
2 teaspoons chopped fresh parsley leaves
1 teaspoon chopped fresh dill
Preheat the oven to 450 degrees.
Place the radishes in a 9-by-13-inch baking dish and toss with the oil (to taste), salt and pepper. Arrange the radishes so that they are cut sides down. Roast for 20 to 25 minutes, until tender and the cut sides have browned a bit.
Transfer to a serving dish; sprinkle with the herbs and more salt, if desired. Serve warm or at room temperature.
Makes 4 servings
Per serving: Calories 35; Total Fat 4 g; (Sat Fat 1.5 g); Protein 0 g; Carb 0 g; Fiber 0 g; Cholesterol 0 mg; Sodium 160 mg