Garlic Roasted Radishes (Print Version)

Tender radishes roasted with garlic and herbs, creating a savory, caramelized side dish with mild, buttery flavor.

# What You'll Need:

01 - 1 lb fresh radishes, trimmed and halved

02 - 3 cloves garlic, minced

03 - 2 tbsp olive oil

04 - 1/2 tsp sea salt

05 - 1/4 tsp black pepper

06 - 1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)

07 - 2 tbsp chopped fresh parsley

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.

02 - In a large bowl, toss the halved radishes with olive oil, minced garlic, sea salt, black pepper, and thyme until evenly coated.

03 - Spread the radishes in a single layer on the prepared baking sheet, cut side down.

04 - Roast for 20 to 25 minutes, tossing halfway through, until the radishes are golden, tender, and slightly caramelized.

05 - Remove from the oven, transfer to a serving dish, and sprinkle with chopped fresh parsley if desired. Serve warm.

01 -

Roasting tames the peppery bite of radishes into something mellow and almost sweet, like a secret vegetable you never knew you loved.
It takes almost no effort and pairs with practically anything you are already cooking for dinner.

02 -

Crowding the pan is the fastest way to end up with soggy radishes instead of beautifully caramelized ones.
The radishes will look unchanged for the first ten minutes and then suddenly transform, so trust the process and resist the urge to crank the heat higher.

03 -

Let the radishes sit cut side down on paper towels for five minutes before seasoning so surface moisture does not interfere with browning.
Dried thyme rubbed between your palms directly over the bowl releases its oils and distributes flavor far more evenly than dumping it in whole.