| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 1 pound Radishes medium-sized, washed, dried, tops trimmed
- 2 tablespoons Butter melted
- 1 teaspoon Kosher Salt or 1/2 teaspoon of any other salt
- 1/4 teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 2 tablespoons Parsley chopped, for garnish optional
Ingredients
|
- Preheat your oven to 425°F. Cut the radishes in half lengthwise.
- Arrange the radishes in a single layer in a 9 X 13-inch rimmed baking dish, cut side down. Add the melted butter.
- Add the salt, pepper, and garlic powder. Toss to coat.
- Roast until the radishes are fork-tender, about 20 minutes.
- Top with chopped parsley and serve.
While raw radishes have a sharp flavor, cooked ones are mild. So you should salt them liberally and season them well.
If you prefer bolder flavors, add more seasonings or sprinkle the radishes with Parmesan cheese before roasting. I especially like using onion powder, chili powder, and dried thyme. I add ½ teaspoon of each.
If you're after bolder flavors, another option that I tried and liked is to cook the radishes in olive oil and balsamic vinegar - a tablespoon of each - instead of butter.
If the radishes are large, they'll need to stay longer in the oven - up to 30 minutes.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave at 50% power. I also like them cold, straight out of the fridge.