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Roasted Radishes with Lemon

Roasted Radishes

Roasted Radishes soften, mellow and turn rosy; then they’re dusted with minced thyme and a splash of fresh lemon.

‘Great Sauces Transform Good Food into Gourmet’ 

Take me back to Shanghai

My visit to Shanghai several years ago was punctuated with fresh Roasted RadishesChinese food. These Roasted Radishes bring back memories of the fresh wok dinners with a wide variety of garden-to-table vegetables I enjoyed in Shanghai. Mainly served in tossed green and potato salads or the bright red contrast color on crudite plates, radishes are rarely cooked or roasted. The heat softens the color, the texture, and mellows the spiciness.

You may also enjoy Roasted Beets, Roasted Tomato Bisque and Roasted Maple Carrots.

1 of 3 part series ”Spring Vegetable Pickin’s”. Part 2 Asparagus Romesco Blanco and Part 3 Mushroom Tart. More about spring vegetables and radishes.

2013 AniversaRecipe – Chicken Fajitas
2012 AniversaRecipe – Maple Butter
2011 AniversaRecipe – Quinoa Salad Under Stained Glass

Recipe: Roasted Radishes

Active Time: 10 Minutes | Total Time: 30 Minutes | Yield: 4 Servings

Radishes1 lb radishes, cleaned and trimmed
1 Tbsp olive oil
freshly ground black pepper
squeeze of fresh lemon
1/2 tsp minced fresh thyme

Special Equipment – 7X11 baking sheet

1 Preheat the oven to 425 degrees.

Roasted Radishes2 Place radishes on a foil-lined small baking sheet and drizzle with olive oil. Toss to coat all surfaces. Season with salt and pepper. Bake for 20-25 minutes.

3 Place radishes on a serving plate. Squeeze a little lemon over the radishes and dust with thyme.

Cut the radishes in half to speed the roasting time to about 15-18 minutes depending on the size.

Try adding radishes to a pot roast with potatoes and carrots.

Dish Designer

  • Exchange olive oil for melted butter.

Inspiration – Helen Horton
Cook with Sauces
Roasted Radishes
Written by
Recipe Tester for The Washington Post
Photography and Styling by Helen Horton
Updated: May 16, 2014

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