Radishes are a seriously underrated vegetable. Their spicy kick and crunchy texture adds great variety to salads. But they’re not just delicious, they are also a “good source of riboflavin, vitamin B6, calcium, magnesium, copper and manganese, and a very good source of fiber, vitamin C, folate, and potassium.”  Plus loads of other rad benefits, that you can read about here.
That being said, some people are turned off by the peppery taste of raw radishes. If you’re not a fan of eating them raw (and even if you are), you NEED to try roasting them. Roasting really mellows out the flavours and enhances the natural sugars.
Roasting is possibly one of the most delicious cooking methods – and you seem to agree – because our posts on roasted grape tomatoes, and broccoli have also been very popular. Now it’s time for radishes to take center stage – get ready to eat the whole bunch of radishes before they even hit your plate.
How to Roast Radishes
- Bunch of radishes
- Olive oil
- Heat your oven to 400F.
- Wash and cut your radishes in halves or quarters until they’re all fairly evenly sized pieces. (If they came with greens, save them to make radish top pesto!)
- Toss your radishes lightly with olive oil and add salt and pepper to taste.
- On a baking tray with parchment paper or a baking mat, place your radishes spaced out.
- Roast for 12 minutes, flip and roast for another 5-10 minutes.
- If you want to brown them up more, you can turn the oven to broil when they are almost cooked. Make sure you keep a close eye on them, if you do this! They can go from brown to black very quickly.
I like to add the radishes on top of some pesto pasta, but if I’m really honest I end up eating a lot straight from the baking tray. Show us how you eat your roasted radishes by tagging us on Instagram @SPUDdelivers.
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