Roasted Radishes

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Unlike the spicy bite of fresh radishes, roasted radishes have a mild, slightly sweet, and fairly neutral flavor. Imagine a slightly sweeter potato, with a smooth, soft, and dense texture. Because their flavor is subtle, they make a great blank slate for any flavors you’d like to add in the way of spices or dressing after roasting.


  • 6 ounces radishes, trimmed
  • 1 Tablespoon extra-virgin olive oil
  • 1/2 teaspoon ground thyme or oregano
  • salt to taste
  • 1/2 lemon, juiced


  1. Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil.
  2. Cut radishes into halves; cut any large radishes into quarters. Stir olive oil and thyme together in a bowl and toss radishes in mixture to coat. Spread radishes onto prepared baking sheet; sprinkle with salt.
  3. Roast in the preheated oven until tender but firm in the centers, tossing every 5 minutes for about 20 to 25 minutes, until caramelized. Drizzle with lemon juice.