Lemony Roasted Radishes
When fresh, radishes have a fantastic crunch and peppery flavor. When roasted, an unexpected sweetness emerges. This simple, quick, and citrusy side is a fresh and tasty holdover dish as we prepare for spring’s harvest.
Sarah
Ingredients
3 bunches radishes*
1-2 tablespoons olive oil
Salt and pepper
The juice of 1/2 lemon
*These ingredients can be found at the Harrisonburg Farmers Market
Method
Preheat oven to 420.
Using scissors or a knife, cut each radish from its greens. Leave a bit of greens on the end—they’re tasty when roasted too! You can leave the radishes whole or slice them into thin medallions. I did a mix here because I had leftover sliced radishes from a previous recipe.
Spread out radishes in a skillet or baking sheet. At this point, you could also add sliced lemon and bake that too—I forgot to do this and instead added lemon juice at the end. Either way, it would be yummy.
Drizzle with 1-2 tablespoons of olive oil and mix to coat. You don’t necessarily need to measure the oil, just eye ball it. Your goal is to cover each radish (and lemon if roasting) in a light coating of oil.
Sprinkle everything with salt and freshly cracked black pepper. Same thing, just eyeball it. If you’re worried it won’t be salty enough, taste a radish! If it needs more salt, add more.
Bake at 420 for 20-30 minutes. Radishes are ready when they’re easily pierced with a knife.
Before serving, drizzle with lemon juice (if you didn’t bake the lemon). Enjoy!
