Garlic Roasted Radishes (Printer-friendly)

Tender radishes roasted with garlic and herbs, creating a savory, caramelized side dish with mild, buttery flavor.

# What You’ll Need:

01 - 1 lb fresh radishes, trimmed and halved

02 - 3 cloves garlic, minced

03 - 2 tbsp olive oil

04 - 1/2 tsp sea salt

05 - 1/4 tsp black pepper

06 - 1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)

07 - 2 tbsp chopped fresh parsley

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.

02 - In a large bowl, toss the halved radishes with olive oil, minced garlic, salt, pepper, and thyme until evenly coated.

03 - Spread the radishes in a single layer on the prepared baking sheet, cut side down.

04 - Roast for 20–25 minutes, tossing halfway through, until the radishes are golden, tender, and slightly caramelized.

05 - Remove from oven, transfer to a serving dish, and sprinkle with chopped fresh parsley if desired. Serve warm.

01 -

Roasting completely transforms the sharp bite of raw radishes into something mellow and almost sweet.
This dish requires five ingredients and almost zero effort but tastes like you spent an hour on it.

02 -

Crowding the pan will steam the radishes instead of roasting them, so use two sheets if necessary.
Smaller radishes roast faster and develop better texture than oversized ones.

03 -

Let the radishes sit undisturbed for the first fifteen minutes so a real crust can form before you toss them.
Dried thyme rubbed between your palms before adding releases far more fragrance than pouring it straight from the jar.