Roasted Radishes

Let me just start by saying that radishes are probably my least favorite vegetable.  After they started showing up in my Produce Box I wasn’t sure what to do with them.  However, after trying them roasted, I decided they are not so bad.  I actually liked them, my husband loved them, and we ate them all up before the kids even got to try them.

Radishes are full of folic acid, Vitamin C, and anthocyanins. This makes them a cancer-fighter!  It is said that radishes are effective in  fighting oral cancer, colon cancer and intestinal cancer as well as kidney and  stomach cancer.  They are also great for the respiratory system and clearing congestion which makes them perfect for asthma sufferers.  Radishes also act as a diuretic for those days when you are feeling a little puffy.


  • 2 bunches fresh radishes, washed, dried, sliced in half
  • Olive oil
  • Salt
  • Pepper
  • Dried thyme (optional)


  1. Preheat oven to 450 degrees. Place a sheet tray lined with foil in the oven to get it hot.
  2. In a bowl, toss radishes in oil (just a little bit), salt, pepper, and thyme. When tray is hot, toss the radishes on the tray (they will sizzle) and put the tray back in the oven.
  3. Every 3-4 minutes or so, stir the tray so the radishes in the corners move to the middle, and vice-versa. Total cooking time should be 10 minutes, depending on the size of the radishes.
  4. When ready, they’ll be blistered and pink with just a little bite left to the texture.
  5. Serve as a side dish with a drizzle of fresh olive oil and sea salt.
  6. Serves 4-6.


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