I like raw radishes, but must admit that I primarily use them in salads and not very often. I have sautéed them in the past and they were quite good. So I decided to try roasting them. Roasting mellows the bite that radishes can have and adds sweetness as the natural sugars caramelize.
Use any variety of radishes for this recipe. Although available year round, local spring radishes have the best flavor. The greens are equally good in salads or as part of a sautéed greens side dish. Be certain to wash them well, as they usually contain a lot of grit. This recipe is a quick, easy, healthy and delicious side dish for a busy weeknight, special occasion or elegant entertaining.
- 2 bunches radishes (about 20 small radishes)
- Canola or olive cooking oil spray
- Olive oil, about 2 teaspoons
- 1 large clove garlic, minced
- 1/2 teaspoon dried marjoram leaves
- Salt and pepper to taste
Preheat oven to 400° F. Remove the greens from the radishes, leaving about 1/2-inch of the stems intact. (If desired, reserve the greens for another use.) Remove any long roots at the bottom of the radishes. Wash the radishes and pat dry. Cut in half vertically. (If the radishes are very small, they can be kept whole.) Lightly spray a rimmed sheet pan or shallow baking dish, large enough to hold the radishes in one layer, with cooking spray. Place the radishes in the pan. Drizzle with the olive oil, just enough to moisten. Add the garlic then sprinkle with the marjoram, salt and pepper. Toss well with your hands. Roast until the radishes are tender, about 30 minutes depending on size.
Notes: Radishes pair well with other roasted baby root vegetables, as shown in the photo. They can be served hot, warm or room temperature. If the oven is in use for another dish, the radishes can be roasted at a slightly higher or lower temperature, adjusting the cooking time as needed.