Radishes are most often used as lovely, crunchy salad toppers, but this cool-season, fast-growing vegetable also tastes delicious roasted. When combined with a refreshing bite of ginger and the tangy flavor of garlic, just a few radishes quickly become a side dish worth talking about.
Pair this side dish with your favorite chicken or fish entrée for a full meal. For those who are into Meatless Mondays, try putting these beauties in a tortilla for a crunchy radish taco.
- 6-8 Radishes
- 1 Tablespoon Olive Oil
- Sea Salt
- Black Pepper
- 1 Tablespoon grated ginger
- 1/2 chopped garlic clove
- Pre-heat oven to 450. Brush large heavy-duty baking sheet with olive oil.
- Cut off the radish tops, then slice or chop radishes according to preference. Place the radishes in a mixing bowl, add the olive oil, salt, pepper, garlic, and ginger and toss thoroughly to coat.
- Place radishes on a prepared baking sheet. Roast until radishes are crisp, stirring occasionally for about 18-20 minutes. Season to taste with coarse salt, if desired.