Why didn't I know about this little gem before? Sometimes I think I get stuck in the box of what I am used to. I grew up eating radishes sliced thinly in salads or as a part of a crudité tray, always raw. Sure I've seen roasted vegetable medleys around the internet that included radish but they seemed more focused on other root vegetables and like the radish was just a supporting character and not the star of the recipe. It just never occurred to me to eat them any other way. Boy am I glad I climbed out of that box and tried them this way! (Can you tell I get a little excited over these things?) How do you like to prepare radish? Are there other ways to serve these lovely little vegetables that I should know about?
Cast Iron Skillet Roasted Radishes
- 2 pounds fresh red radishes
- 1 Tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon cracked black pepper
- sprinkle of sea salt
1: Preheat oven to 425F.
2: Wash radishes well and trim ends and blemishes. Cut larger radishes half.
3: Toss radishes with olive oil, thyme and pepper in a cast iron skillet (a foil covered baking sheet would work too.)
4: Roast for 20-30 minutes until tender and slightly browned.
5: Sprinkle with a touch of sea salt just before serving.