Fresh Produce - Radishes

Fresh Produce - Radishes

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Roasted Baby Radish         

2 bunches radishes, greens and taproot trimmed

1-2 tablespoons extra-virgin olive oil

1 teaspoon chopped fresh herbs (thyme, chives, and za’atar are our favorites)

salt to taste

1/2 lemon, juiced (optional)

  1. Preheat oven to 450 degrees F.
  2. Baby radishes work well for this recipe; we leave radishes whole if they are less than an inch diameter. Cut large radishes into halves or quarters.
  3. Tear a piece of aluminum foil large enough to line a baking sheet. Spread radishes on aluminum foil and drizzle with olive oil. Sprinkle with herbs and salt.
  4. Gather edges of the aluminum foil to make a pouch around the coated radishes. Give a few gentle shakes to make sure they are evenly coated. (Alternatively, you can toss radishes with oil and herbs in a bowl).
  5. Roast in the preheated oven until fork tender but still firm in the centers, tossing every 5 minutes. They take about 15 to 20 minutes. Drizzle with lemon juice to serve.  They are great hot out of the oven, or as a cold snack!