Savory-Crisp Roasted Radishes
Raw radishes have a “sharp” bite, but roasting really calms them down, diminishes their bitterness, and transforms them into a very tasty, savory side dish!
Once roasted the color of those bright red radishes turns to a really pretty pinkish pastel that’s perfect for spring dinner tables.
Radishes are phenomenal when prepared this way, and it’s super easy too!
With the high heat, caramelization occurs, and those dark-browned crispy edges are very satisfying especially when accompanied by some good seasonings.
I really prefer using high-quality avocado oil because it has a higher smoke point (avocado oil has a smoke point of 500° F. ) This smoke point allows you to safely sear, saute, stir-fry, barbecue, and even bake at high temps without your oil breaking down. It’s much more stable, safe, and suitable for high heat cooking.
➡️Did you know that radishes are a cruciferous vegetable?
📝 Reasons to eat: Cruciferous vegetables are specifically linked to a reduced risk of many types of cancers. Research also shows that cruciferous vegetables support the body’s natural ability to detoxify and fight inflammation, which further protects from disease and other health ailments.
- 2 lbs radishes, trimmed and halved
- 3 Tbsps avocado oil, or olive oil
- 1 tsp sea salt, or to taste
- 1/4 tsp black pepper
- 1 tsp smoked paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- fresh chopped parsley for garnish
Preheat your oven to 400 degrees f. and line a large rimmed baking sheet with parchment paper.
In a large bowl add your prepped radishes. Drizzle with oil and sprinkle with spices, then toss to coat well. Arrange in a single layer on your prepared baking sheet.
Roast for about 30 minutes, or until golden and tender-crisp.
Serve hot, warm, or cold, garnished with freshly chopped parsley.