Roasting Radishes: the best way to win over a radish hater

Radishes and salad turnips

This is the raddest radish recipe. Or should we call it a technique? Either way, roasting radishes is a fresh take on these spicy beauties.

Flavor sweetens: Roasting the radish takes some of the spice out of the radish, and some of the flavor that many radish haters hate fades. They become a little sweeter and don’t bite back as much.

Super quick: Roasting radishes takes maybe 10 – 15 minutes. So quick!

Beautiful: Mix these in with any of your favorites (last night I chose cauliflower, carrots, and salad turnips) and they will make your dish look fabulous.

The Recipe:

Roasted Radishes

Roasted veggies - all done and ready to eat!

Ingredients:

1 bunch radishes (or more!) with greens removed

Mix of other veggies, enough to fill two baking sheets. I used 1 head of cauliflower, 5 carrots, some garlic scapes.

2 tablespoons fat of your choice, I used duck fat. Make sure it is something that will cook at high heat (coconut oil, animal fat, BUTTER)

Salt & pepper to taste

How to:

Preheat your oven to 400 degrees. Chop your vegetables to equal sizes, about 1 – 2 inch chunks. Toss them together with melted oil, salt and pepper. Feel free to add in some spices or herbs or even a bit of lemon. Or leave it plain — great to add to all sorts of leftovers later!

I roasted my veggies for around 20 minutes, stirring halfway through. I added the radishes after the rest had been roasting for about 5 minutes.

Enjoy!