📝 About This Recipe
If you have only ever enjoyed radishes raw and peppery in a salad, you are in for a culinary revelation. Roasting transforms these crunchy globes into tender, succulent jewels with a mellow sweetness reminiscent of a baby turnip or a roasted potato. This dish elevates the humble root with a bright, citrusy herb oil and a finishing touch of flaky sea salt, making it a sophisticated addition to any spring or autumn table.
🥗 Ingredients
Main Ingredients
- 2 bunches Red Globe Radishes (about 1 pound, greens removed and reserved)
- 2 tablespoons Extra Virgin Olive Oil (high quality for roasting)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/4 teaspoon Garlic Powder (for a subtle savory base)
Lemon-Herb Gremolata
- 1/4 cup Fresh Parsley (flat-leaf, finely chopped)
- 1 tablespoon Lemon Zest (from approximately one large lemon)
- 1 clove Fresh Garlic (minced into a paste)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 tablespoon Cold-Pressed Olive Oil (for the finishing drizzle)
For Garnish
- 1 pinch Flaky Sea Salt (such as Maldon)
- 1/4 cup Radish Greens (finely julienned, optional)
- 1 pinch Red Pepper Flakes (for a hint of heat)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Place a heavy-duty rimmed baking sheet inside the oven while it heats; a hot pan ensures an immediate sear on the radishes.
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2
Thoroughly wash the radishes under cold water, removing any stubborn dirt or grit from the root ends.
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3
Trim the stem and root ends of the radishes. If the radishes are small, leave them whole; if they are medium to large, slice them in half vertically to ensure even cooking.
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4
Pat the radishes completely dry with a kitchen towel. Any moisture left on the surface will cause them to steam rather than roast.
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5
In a medium mixing bowl, toss the radishes with 2 tablespoons of extra virgin olive oil, kosher salt, black pepper, and garlic powder until evenly coated.
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6
Carefully remove the hot baking sheet from the oven and spread the radishes across it in a single layer, cut-side down for maximum caramelization.
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7
Roast for 15 minutes. At this point, the bottoms should be starting to turn golden brown.
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8
While the radishes roast, prepare the gremolata by combining the chopped parsley, lemon zest, minced garlic, lemon juice, and 1 tablespoon of olive oil in a small bowl.
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9
Use a spatula to toss the radishes on the baking sheet to ensure even browning on all sides.
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10
Continue roasting for another 5-10 minutes until the radishes are tender when pierced with a fork and the skins have slightly shriveled and deepened in color.
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11
Remove the pan from the oven and immediately drizzle the lemon-herb gremolata over the hot radishes while they are still on the sheet.
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12
Toss gently to allow the heat of the radishes to release the aroma of the garlic and lemon in the gremolata.
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13
Transfer to a warmed serving platter and finish with a generous sprinkle of flaky sea salt and julienned radish greens if desired.
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14
Serve immediately while the interiors are creamy and the exteriors are crisp.
💡 Chef's Tips
Don't discard the greens! If they are fresh and vibrant, sauté them quickly with garlic or use them raw as a peppery garnish. Ensure the oven is fully preheated; a low temperature will result in mushy radishes rather than crisp-tender ones. Try to use radishes of similar size, or cut larger ones into quarters so everything finishes cooking at the same time. For a different flavor profile, substitute the parsley with fresh dill or mint, which both pair beautifully with the sweetness of roasted roots.
🍽️ Serving Suggestions
Pair these with a crisp Sauvignon Blanc or a light Rosé to complement the citrus notes. Serve as a vibrant side dish to roasted chicken or pan-seared salmon. Top a bowl of whipped feta or Greek yogurt with these radishes for a stunning vegetarian appetizer. Add them to a warm grain bowl with farro, arugula, and a soft-boiled egg.