Ravishing Roasted Radishes

I mean – I’ve always enjoyed them raw.

Radishes, that is.

And now, I’m delighting in these Spring babies at an entirely new culinary level: roasted. Roasted radishes. And they are some good!

Okay, let’s get the nutritional brass tacks out of the way.

photo courtesy insonnetskitchen.com

Cousin to the cabbage, radishes:

  • supply a good source of vitamin C, boosting immunity and supporting collagen production for glowing, taut skin
  • provide detoxifying agents called indoles
  • provide cancer-fighting antioxidant compounds
  • act as a natural diuretic, helping to flush the kidneys and alleviating the burning sensation some of us get with urination
  • are full of fiber – our weight-loss and toxin-removing friend
  • help to regulate blood pressure
  • ease respiratory woes, such as bronchitis and asthma

Whoa. These wee, crunchy cruciferous vegetables shine! Now, consuming these balls-with-a-bite raw gives you their top health benefits (and you should eat about 10 to really reap the rewards), but I must tell you, there is another delicious, flavor-mellowing way to enjoy them without the usual piquant bite.

Cooked this way, they are reminiscent of roasted potatoes. Yum.

So easy. Here goes:

Ravishing Roasted Radishes


1-2 large bunches of farm-fresh radishes

1-2 tbsp. extra-virgin olive oil

Himalayan sea salt


Pre-heat oven to 375 degrees. Cut off radish tops and bottoms; scrub clean. Slice into 1/4 inch thick pieces. Toss in bowl with olive oil and sea salt, to taste. Spread out on baking sheet. Place in oven and roast for about 45 minutes, or until bottoms are crusty-golden. Enjoy!

Note: to further enhance the taste experience, add Brussel’s sprouts (cored and halved) to the bowl. Toss and roast with radishes.

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