Roasted Radishes with Tuscan Herb Olive Oil
Radishes are peppery by nature but roasting them mellows the punch and gives them a creamy, tender texture that’s not unlike potatoes.
Since the radishes are roasted at a high temperature, we add the olive oil after roasting to maintain the integrity of the oil. This is a simple, healthy side for a weeknight dinner.
See also: Recipe Roundup: Sigona’s Tuscan Herb Olive Oil
Roasted Radishes with Tuscan Herb Olive Oil
Radishes are peppery by nature but roasting them mellows the punch and gives them a creamy, tender texture that’s not unlike potatoes. Since the radishes are roasted at a high temperature, we add the olive oil after roasting to maintain the integrity of the oil. This is a simple, healthy side for a weeknight dinner. Serves 4.
Ingredients
Ingredients:
- 2 bunches radishes scrubbed, trimmed and sliced in half (quarter extra-large radishes, if necessary, so most are the same size)
- 1 ½ Tbsp butter melted
- 3 cloves smashed
- 1/2 tsp Kosher salt
- 1/4 tsp pepper or to taste
- 1 Tbsp Sigona’s Tuscan herb olive oil more if desired
- Chopped parsley for serving
Instructions
- Preheat oven to 425°F.
- Arrange prepared radishes in a baking dish large enough to hold them all in a single layer, face-side down (a 9×13” should do). Add the garlic cloves then drizzle everything with the melted butter. Season with salt and pepper.
- Roast for 23-27 minutes or until radishes are fork tender. Remove from the oven and use a form to mash the garlic cloves. Toss the radish and garlic mixture with the Tuscan herb olive oil, sprinkle with parsley and serve.
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