If you’ve never had a roasted radish, you’re in for a treat! Rosemary Roasted Radishes are mellow in flavour, gorgeous in colour, easy to make, and low in carbs. Healthy, delicious, and cheap; this side dish is sure to please and surprise!
Do you buy radishes often? Are they a regular vegetable in your household? I wouldn’t claim that radishes are always in our crisper, but I would be comfortable stating that we purchase a bunch of radishes at least every six to eight weeks. I would assume we buy them more regularly in the summer months.
Personally, I love radishes. Most people I know say that radishes are too peppery, but in all of my forty plus years on this planet, I have never experience the pleasure of biting into a peppery radish. Either my taste buds are out of whack, or I can tolerate peppery flavours more than most.
John.e, for example, usually has something to say about the peppery taste of most of the radishes we purchase. McKenna, doesn’t seem to have much of an opinion. Teens!
On most occasions – no, all occasions – radishes are consumed raw in our home and only in two different ways. First, we love to slice them super thin or julienne them to toss into a green salad. Secondly, I love to slice them in rounds and dip them into hummus – such a light and tasty snack. Until one unsuspecting, lazy day, when Rosemary Roasted Radishes popped up on my Pinterest feed. I had to try them!
When you roast radishes, they become a little sweet and the bright red colour fades to the most beautiful pink. The thin red skin shrivels, blisters, and bubbles, while the vibrant white flesh of the radish transforms to an antique white with charred bits scattered randomly. And, my favourite part, is the metamorphosis that takes place in terms of texture. The once humble, crunchy vegetable takes on the texture of roasted root vegetables, such as potatoes, parsnips, or beets. (I’m reading that last paragraph back and I might be drooling.)
Just look at how gorgeous they look in that lovely, silver bowl! They made the perfect side dish for that night’s dinner. I served them with mashed cauliflower, mushroom gravy, and vegetarian meatless cutlets. Even McKenna ate them!
This side dish has most certainly been added to my Thanksgiving and Christmas dinner recipe list. They will most certainly add a wonderful pop of colour to the plate, add a surprisingly delightful and tasty option to my other side dishes, and I’m sure they will become a part of the dinner table conversation.
I’m assuming that six pieces of the Rosemary Roasted Radishes would make a generally acceptable portion size as a side dish. And, with ingredients that you most certainly already have on hand – salt, pepper, olive oil, and dried rosemary – with the exception of the radishes and maybe the spring onion bulbs, this entire side dish will cost about two dollars. That, coupled with the taste, is a win by my standards!
- 1 pound radishes, washed, tails trimmed, and sliced in half lengthwise
- 2 tablespoon olive oil
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 5-6 spring onion bulbs, peeled and halved lengthwise (optional)
- Preheat your oven to 350 degrees.
- Add all ingredients to a bowl and toss well to coat.
- Transfer the radishes to a baking sheet, cut side down.
- Use a rubber spatula to scrape the oil and seasonings out of the mixing bowl and evenly distribute it over the radishes.
- Bake for 30 minutes.
- Remove from oven and using tongs, turn each radish so that the cut side if facing up.
- Return to oven and bake for 10 more minutes.
- Serve immediately.
- Fresh parsley is used only for presentation and is not needed for this recipe. Spring onion bulbs are the bulbous end on a spring onion. These are completely optional, however, if you can't find them, you can use small, quartered white onion, a few shallots, or even pearl onions.
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Recipe inspired by Kelly at Eat the Gains.