- 2-1/4 pounds radishes, trimmed and quartered (about 6 cups)
- 3 tablespoons olive oil
- 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Preheat oven to 425°. Toss radishes with remaining ingredients. Transfer to a greased 15x10x1-in. pan.
- Roast until crisp-tender, about 30 minutes, stirring once. Yield: 6 servings.
Reviews for Roasted Radishes
"I saw this in the April/May 2017 Country Woman magazine and immediately had to try it out. I am a snacker, love the crunch, so this would be right down my alley... but, as previous reviewers stated, it seems to lose it's punch when roasted. The end result is "sweet and tender" as stated, not what radishes usually taste like. If you don't like radishes, this method may appeal to you, but being a true radish fan, I am going to stick with the raw veggie. I can imagine adding sweet corn and maybe some sugar snap peas turning the end result into a mixed veggie dish."
"i coarse-chopped a small onion to roast with the radishes; instead of salt, i used garlic salt; we loved it!"
"This is good, except I added some Stubbs Herbal Mustard Spice Rub. Without it, it was pretty bland. I think next time, I will add some fresh minced garlic."
"I like radishes, but I love them now that I found out that cooking them was a great idea."
"Never would I have thought either to roast radishes. I dressed them as directed but roasted them on a charcoal grill. Made this way they turned out very bland, not flavorful at all. I was surprised because oregano can be a very over powering spice. I will make them again but roast them in the oven. When on the grill I will consider adding alittle butter to the oil, and perhaps thyme, or even lemon to make them more flavorful."
"This was definitely different, but tasty."
"I actually used Beauty Heart Radishes in this recipe and it turned out wonderful. I never would have thought of roasting rashies. Would definately make again."