Roasted Radishes

Many people have a love – hate relationship with radishes. They love the freshness and crispness, but don’t like how sharp and strong they taste. If only we could bring that peppery taste down a notch or two.

Well, we can, by roasting.

Radishes actually take on other flavours very well and roasting them mellows out their sharpness significantly.

The beauty of this recipe is that the glaze can also be used if you decide to sauté the radishes on the stove top. You can cut the radishes in halve or quarters, or slice them thinner. Keep an eye on them, because they will cook quickly.

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Roasted Radishes Recipe

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Servings	Prep Time	Cook Time
4	5 minutes	10-30 minutes

INGREDIENTS

454 grams (2 Cups) Radishes
2 Tablespoons Olive Oil
2 Cloves Chopped Garlic
1 Teaspoon Salt
2 Tablespoons Honey
2 Tablespoons Lemon Juice

DIRECTIONS

Preheat oven to 425 °F (220 °C)

Gather you ingredients. Be sure to wash the radishes well and remove the greens.

Cut the radishes in halves or quarters. Try to make them all about the same size. Do not cut too small or they will cook too fast and may get over cooked.

Combine all of the other ingredients.

Pour glaze over radishes and mix well to coat all of the radishes.

Spread radishes out on a well greased baking sheet that has a raised rim. Bake for 10 – 20 minutes. The time depends on the size of the radish pieces.

Remove when radishes are fork tender.