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Author Notes: Radishes are root vegetable, so I thought why not roasted 'em. Potatoes, carrots, beats and even turnips get roasted so lets roast these bad boys up (little bit dubious about the end product)! They came out great, subtle sweetness with an after tone of pepperiness...slightly nutty. We served them along side broiled fish. —adamnsvetcooking
Serves 1 to 2
- 1 1/2 bunches Radishes
- 2 tablespoons Butter, finely diced (and a little extra for backing dish)
- Salt and pepper to taste
- Pre-heat oven to 425ºF. Clean the radishes. Make sure the radishes are the same size. In a backing dish add the radishes with the butter. Season to taste. Place the radishes in the oven. After about 5 minutes in the oven, shake the backing dish making sure the radishes are coated with the butter. Roast until the radishes are soft in the middle ( about 20 minutes). Enjoy!
- This recipe was entered in the contest for Your Best Radish Recipe
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.