Garlic Roasted Radishes (Printable Version)

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

# What You 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 20–25 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. Serve warm.

01 -

Roasting tames the peppery bite of radishes into something mellow and almost sweet, which surprises even the radish skeptics in your life.
The whole thing comes together on one pan with barely any prep, making it the easiest side dish you will make all week.

02 -

Do not crowd the pan because the radishes will steam instead of roast, and you will miss out on that caramelized texture entirely.
Cut sides down is the single most important detail in this recipe and it changes everything about how the final dish turns out.

03 -

Let the roasted radishes sit for two minutes after they come out of the oven because they firm up slightly and hold their texture better when you serve them.
If your radishes are very large, quarter them instead of halving so every piece roasts through at the same rate without burning on the edges.