Roasted Radishes
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 pound (450 grams) radishes
- 1 teaspoon Italian seasoning
- ΒΌ teaspoon salt
- β teaspoon ground black pepper
- 2 tablespoons olive oil
Method
- Wash and trim the roots, green leaves, or stalks. Cut them in halves in even pieces.
- Spread the radishes on a sheet pan, and season them with Italian seasoning, salt, and pepper. Toss with olive oil, and make sure that the radishes are well coated.
- Arrange in a single layer so that they crisp up. If the sheet pan is too crowded, the radishes will steam rather than roast.
- Roast at 430Β°F/220Β°C for 20 minutes. If your radishes are big in size, they might take a bit longer so start checking after 15 minutes and flip them.
- When they're crisp enough, take them out and serve them warm or at room temperature.