Roasted Radishes


  • 1 lb with tops and ends trimmed, then sliced in half.
  • 1 T olive oil
  • Salt
  • Pepper
  • Finely chopped garlic clove
  • Minced parsley


Trim the top and stem ends off a pound of radishes, then slice them in half.  Toss with about 1 tablespoon of olive oil and some salt and pepper.  Arrange them cut-side down on a sheet pan and roast at 450°F for about 10 to 12 minutes.  Remove when their white faces have browned a little, but they’re still firm inside. Sprinkle with a little more salt, a finely chopped garlic clove, and some minced parsley. Eat and enjoy; they’re best when they’re piping-hot.

This recipe was slightly modified from this link at