Roasted Radishes

Earlier today I was poking around the internet looking for some ideas for a huge container of radishes that came out of my garden over the weekend.  I was scrolling through a couple of salad and slaw recipes when I noticed a recipe for roasted radishes.  I have a vague memory of seeing a similar recipe as I was flipping through a magazine on the treadmill at the Y recently, so I was intrigued enough to keep looking. 

Turns out it's a pretty basic recipe (radishes, olive oil, salt and pepper) that you can easily adjust to your taste.  I added red pepper flakes, garlic, and parsley, but I imagine fresh basil or even a little bit of fresh lemon juice would be fantastic with these as well as a number of seasonings.  Even if you don't like radishes, this colorful, super fast (and tasty!) meal is worth a try.  The roasting creates a milder, more mellow flavor without the bite of raw radishes. 

Roasted Radishes
Radishes, halved (I used just a little more than the equivalent of 1 store bunch)
Extra virgin olive oil (about 2 Tablespoons)
Sea salt, to taste
Fresh ground black pepper, to taste
1 garlic clove, minced
Red pepper flakes, to taste
1 Tablespoon fresh parsley, finely chopped (dry parsley would also work)

Clean and half radishes, toss in a glass bowl with just enough olive oil to coat the radishes.  Add the garlic, parsley, a pinch of sea salt,, black pepper, and red pepper flakes,to taste and stir a couple more times with a rubber scraper to distribute seasoning evenly. 

Line a baking sheet with aluminum foil, spread radishes evenly on the baking sheet, and put in a 425 oven for 10-15 minutes, until the radishes just start to brown. 

Recipe loosely based on a New York Times recipe

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