Roasted Radishes Garlic Thyme

I used to think radishes were only good for crunching raw in salads until my neighbor Marie tossed a bowl of them into her oven during a summer dinner party. The smell that drifted through her open kitchen window made me abandon the wine and cheese spread entirely.

Last spring I made these for my sister who swore she hated radishes. She stood by the baking sheet picking them off like candy while I tried to plate everything else, and later admitted she had eaten three before we even sat down.

Ingredients

• Fresh radishes: Choose firm unblemished ones with vibrant green tops still attached since they roast more evenly and hold their shape better
• Garlic cloves: Minced fresh garlic mellows beautifully during roasting but if you are feeling pressed for time garlic powder works in a pinch
• Fresh thyme leaves: Fresh thyme brings an earthy aromatic quality that pairs perfectly with the sweetness that emerges from the radishes
• Olive oil: A good quality extra virgin olive oil helps the seasonings adhere and contributes to that gorgeous caramelized exterior
• Sea salt and black pepper: Simple seasonings let the natural flavors shine so do not be tempted to overcomplicate this one

Instructions

Get your oven ready:

Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper to make cleanup effortless

Coat everything evenly:

Toss the halved radishes with olive oil minced garlic thyme salt and pepper in a mixing bowl until every piece gets some attention

Arrange for maximum browning:

Spread the radishes in a single layer on your prepared baking sheet placing them cut side down to encourage those golden caramelized edges

Roast until tender:

Let them cook for 20 to 25 minutes stirring once halfway through until they are golden tender and slightly caramelized

Serve them warm:

Transfer to your serving dish and add extra fresh thyme if you want it to look extra inviting for guests

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My boyfriend now requests these weekly instead of roasted potatoes and I happily oblige since they take half the time and disappear twice as fast from the serving platter.

Choosing The Best Radishes

Look for radishes that feel heavy for their size with no soft spots or cracks. The ones with bright green tops and smooth skins will give you the best roasting results.

Making Ahead

You can trim and halve the radishes up to a day in advance and store them in cold water in the refrigerator. Just pat them completely dry before tossing with oil and seasonings.

Serving Suggestions

These roasted radishes shine alongside grilled meats roasted chicken or even as a warm addition to your favorite grain bowl.

• A squeeze of fresh lemon juice right before serving brightens everything up beautifully
• Sprinkle some flaky sea salt on top if you want to impress dinner guests
• Leftovers reheat surprisingly well in a warm oven for about 10 minutes

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Who knew radishes could be the star of the dinner table instead of just a garnish on the side.

Recipe FAQs

→ What is the best way to roast radishes?

Halve the radishes and toss them with olive oil, garlic, thyme, salt, and pepper. Spread them cut side down on a parchment-lined baking sheet and roast at 220°C (425°F) for 20–25 minutes until golden and tender.

→ Can other herbs be used instead of thyme?

Yes, rosemary or oregano can be swapped for thyme to give the dish a different aromatic profile.

→ How do you know when the radishes are done roasting?

The radishes should be golden brown, tender to the bite, and slightly caramelized on the edges.

→ Is olive oil the best oil to use for roasting radishes?

Olive oil works well for roasting due to its flavor and ability to withstand high temperatures, but other oils with a high smoke point can be used as alternatives.

→ Can lemon juice be added to the dish?

Yes, a squeeze of lemon juice just before serving brightens the flavors and adds a refreshing touch.