Roasted Radish Roots & Greens

Raw radishes are a fantastically crunchy vegetable, but do have quite a bite to them. However, if you’re looking to tame that assertive nature of radishes, look no further than this fast preparation. The act of heating radishes softens both the texture and the sharpness of their flavor. We hope you enjoy this preparation of radishes, which serves as great side to brown rice paired with a legume or other protein.

Recipe adapted from:https://www.foodandwine.com/recipes/roasted-radishes-with-radish-greens

Serves: 2-3 as a side
Prep Time: 5 mins
Cook Time: 18 mins
Ready In: 18 mins
  • 1 bunch radishes with their greens
  • 2 tsp extra-virgin olive oil
  • Sea salt and freshly ground pepper, to taste
  • 1 TBSP unsalted butter
  • 1 TBSP fresh lemon juice
  1. Preheat the oven to 500°.
  2. Cut the radish roots from the greens. Trim and wash the radish roots. Wash and dry the greens with a towel or salad spinner.
  3. Cut larger radishes in half and roughly chop the greens.
  4. In a large ovenproof skillet, heat the oil until shimmering. Add the radishes and cook over high heat, stirring occasionally, until lightly browned in spots (about 2 minutes). Season with salt and pepper, transfer the skillet to the oven, and roast the radishes for 15 minutes.
  5. Return the skillet to the burner and stir in the butter to coat the radishes. Add the greens and cook over medium heat until they are wilted (about 2 minutes). Add the lemon juice and then season with additional salt and pepper, if desired.
  6. Serve the radishes while hot.