Simple Roasted Radishes with Thyme
This simple recipe transforms the peppery bite of raw radishes into a surprisingly sweet, tender, and earthy side dish through the magic of roasting, seasoned with just olive oil and thyme.
For 4 servings
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup, or lightly grease it.
Thoroughly wash the radishes and trim off both the green tops and the root ends. Discard any bruised or soft radishes.
Depending on their size, halve or quarter the radishes. Aim for pieces of similar size to ensure even cooking. Larger radishes can be quartered, while smaller ones can simply be halved.
In a medium bowl, combine the trimmed radishes with the extra virgin olive oil, dried thyme, sea salt, and freshly ground black pepper. Toss well to ensure all radishes are evenly coated.
Spread the seasoned radishes in a single layer on the prepared baking sheet. Ensure they are not overcrowded, as this will steam them instead of roasting them. Use two baking sheets if necessary.
Roast for 20-25 minutes, or until the radishes are tender when pierced with a fork and show some light browning and caramelization on the edges. Flip them halfway through cooking for even browning.
Remove the baking sheet from the oven. Squeeze the juice from half a fresh lemon directly over the roasted radishes.
Transfer the roasted radishes to a serving dish. Garnish with freshly chopped parsley, if desired, and serve immediately as a warm side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Don't Overcrowd:** For truly roasted (not steamed) radishes, ensure they are spread in a single layer on the baking sheet with space between them. Use multiple sheets if needed.
- 2**Size Matters:** Cut radishes into similar-sized pieces to ensure they cook evenly. Larger radishes will take longer to become tender.
- 3**Herb Experimentation:** While thyme is classic, feel free to experiment with other herbs like dried rosemary, dill, or a blend of Italian herbs for different flavor profiles.
- 4**Freshness is Key:** Use firm, vibrant radishes for the best results. Older radishes can be woody or overly bitter.
Adapt it for your goals.
Spicy Kick
Add 1/4 teaspoon of red pepper flakes to the radishes before roasting for a subtle heat.
Garlic InfusionGarlic Infusion
Toss in 2-3 cloves of minced garlic with the radishes and olive oil for an aromatic garlic flavor.
Cheesy FinishCheesy Finish
Sprinkle 2 tablespoons of grated Parmesan cheese over the radishes during the last 5 minutes of roasting for a savory, cheesy crust.
Why this is on our healthy list.
Rich in Vitamin C
Radishes are an excellent source of Vitamin C, an antioxidant that supports immune function and skin health.
Good Source of Fiber
The fiber content in radishes aids in digestive health, promoting regularity and satiety.
Hydrating and Low Calorie
With high water content and very few calories, radishes are a refreshing and hydrating vegetable, perfect for weight management.
Frequently asked questions
Roasting radically changes the flavor profile of radishes, transforming their sharp, peppery bite into a mellow, sweet, and earthy taste with a tender texture, making them enjoyable even for those who dislike raw radishes.
