Roasting takes the ‘bite’ out of these little red orbs of joy, a hint of similarity to eating potatoes

Recipe by Janeva Eickhoff

2 C. radishes
Salt & pepper, to taste
Other seasonings of choice
1 tsp. Olive Oil


  1. Preheat oven to 425 degrees.
  2. Cut radishes in half or quarters depending on the size of the radish, the larger radishes get quartered, the smaller get halved ~ just try to get them even in size so they cook at the same rate.
  3. Place radishes on a baking pan sprayed with Olive Oil Pam (or use an Olive Oil Misto.)
  4. Spray mist 1 tsp. of olive oil on the radishes, sprinkle with seasonings. Keep them spread far apart so they’re not touching.
  5. Roast for 20 minutes or golden brown turning them over once halfway through roasting.

Servings = 2 C. vegetables

TIP: I like to use smoked salt and some crushed rosemary with a few grinds of fresh black pepper.

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