Roasted red radishes turn a beautiful pink when baked in the oven. Cooking them removes their natural bitter flavor.
They are a favorite garnish and salad topped or addition to roasted vegetables when preparing my clients meal prep.
- 1 bunch red radishes
- 1 Tablespoon olive oil
- Pinch of sea salt
- Preheat oven to 400 degrees and line a baking sheets with parchment.
- Trim the stringy end of the radish and slice in half. Toss with olive oil, and season lightly with sea salt. Place radishes face time down. Bake 15-20 minutes, till radishes have turned light pink and are soft.
Roasting radishes are a great way to remove their natural bitterness.
If you mandolin or slice radishes for tacos or a salad, don’t throw away the tops. Simply bake them as the recipe implies. I save the tops of mandolined radishes, roast them and toss them on salads or mix them into a roasted vegetables blend for my client’s meal prep. A great way to prevent food waste.
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