Roasted Radishes


  • 2 bunches medium radishes
  • 1 1/2 tablespoons olive oil
  • Coarse kosher salt
  • Freshly ground black pepper
  • 1 tsp granulated garlic
  • 1 teaspoon fresh lemon juice


Preheat oven to 450°F.

Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat. Sprinkle lightly with coarse salt, pepper and garlic. Place on baking sheet and roast until radishes are crisp-tender, stirring occasionally, about 15-20 minutes.

Sprinkle with chopped radish tops and serve.