Oven Roasted Radishes

Recipe by Reed Dunn, @pestoandpotatoes

Maybe you don’t think you like radishes, because you’ve only had them as crispy additions to a boring side salad. The naturally peppery taste that turns away so many people magically disappears when you roast these roots like you would beets, carrots or potatoes.

This spring, as radishes turn up at farmers markets, don’t turn away from the cost-effective vegetable. Grab a couple of bunches and make them the star of your meal. You can serve these alongside whatever protein you choose, but I like to keep it light with a baked white fish or even an easy French omelette.

INGREDIENTS

• 2 bunches radishes, cleaned and halved
• 3 cloves garlic, minced
• 2 tablespoons olive oil or avocado oil
• 1 teaspoon kosher salt
• ½ teaspoon cracked black pepper
• ½ teaspoon dried parsley
• ¼ cup fresh parsley, chopped (for garnish)

INSTRUCTIONS

Preheat oven to 425 degrees F. Add cleaned, halved radishes to a sheet pan.

Drizzle radishes with oil, and season with salt and pepper.

Place in a preheated oven and roast for 20 minutes, stirring once or twice.