roasted radishes
photo by Rob Soegtrop
Spring is (almost) in the air. What I mean is, the birds are anxious to chirp, the flowers are trying to bloom, and my recipes are transitioning from heavy winter food to light and airy spring food… no matter what the forecast is saying. These radishes are the cutest little spring side dish, and they take just minutes to prep! Maybe, if enough of us start cooking like it’s spring, the weather gods will hear us and decide to gift us with some sunny days. It’s worth a shot!
Roasted Radishes
Total time: 30 minutes
Hands-on time: 5 minutes
Serves: 2
Ingredients
1 bunch of radishes, about 8-10 radishes
2 tbsp extra virgin olive oil
Salt and pepper
1 lemon
1 tbsp chopped parsley
Instructions
- Preheat oven to 425 degrees Fahrenheit. Prepare the radishes: trim the stems and slice in half lengthwise. Drizzle the radishes with 2 tbsp olive oil, and season with about 1 tsp of freshly ground black pepper and about a half teaspoon of salt.
- Arrange the radishes cut side down on a baking sheet, and roast for about 20-25 minutes, or until the cut side has turned slightly golden brown.
- Remove the radishes from the oven, and garnish with parsley, 1 tsp of fresh lemon zest, and just a small squirt of fresh lemon juice (about 1 tsp). Enjoy!
