July 9, 2018

Roasted balsamic radishes


Radishes roasted in olive oil, salt, pepper, and balsamic vinegar are a tasty way to change-up your radish eating routine! My in-laws had a whole bunch of radishes in their garden that needed eating. We took some the other day so I could finally make roasted radishes. These have been something I've wanted to make for a while now, but I never seem to have enough radishes at one time to make a decent sized batch. These radishes had a good amount of heat to them when eaten raw, but roasted mellows and changes the flavor. They reminded me of a roasted turnip that was extra juicy. The balsamic added a nice tang to the radishes and I topped them with a sprinkling of fresh parsley from the garden. We enjoyed eating them like this and will be having them on the menu again when we have an abundance of radishes. I feel like radishes are rarely used outside of eating a few out of hand or in a salad, so this is a fun way to try them in a new light. This dish will serve about 2-4 people as a side.


Roasted balsamic radishes
about 1 lb. radishes
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt and pepper, to taste
1 tablespoon minced fresh parsley, for garnish, optional

Preheat the oven to 425 degrees.

Cut all of the radishes in half. Toss with the olive oil and balsamic vinegar along with a good pinch of salt and a couple grinds of black pepper. Place in a large cast iron skillet or on a rimmed baking sheet, cut side down.

Roast for 15 minutes and then turn the radishes over. Continue roasting for another 10-20 minutes, until they are fork tender. Check for seasoning.

Top with parsley, if desired, and serve hot.


What was I cooking on year ago?: toddler quinoa, broccoli, & cheddar bites
Two years ago?: turkey, spinach, & cheese falutas
Three years ago?: Grandpa's hot dog sauce
Four years ago?: lemon & chive kohlrabi fritters
Five?: broccoli salad w/ cheddar, cranberries, & sunflower seeds
Six?: pistachio-cardamom ice cream
Seven?: guacamole
8?: cauliflower & broccoli stuffed manicotti

4 comments:

  1. I don't eat roasted radishes often enough. Love the combo of flavours...simple yet very tasty. Thanks for sharing, Amy.

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  2. I have a lot of radishes and know what to do with them now! This sounds delicious, thanks!

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  3. Had roasted radishes in Germany and I agree with you about how good they are.

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  4. I love roast radishes! SO GOOD! These look great -- thanks.

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