Radishes 3 Ways – Part 3 

Spring is great (aside from allergies).  We’ve been spending a lot of time outside playing tennis and getting used to the warm weather again :).  The plants blossoming in our neighborhood make it great to walk the streets and enjoy the sun.

Carroll Gardens spring
Carroll Gardens, Brooklyn in the spring

And for my last post about radishes, the one that really inspired the “Radishes 3 Ways” – roasted radishes.  I was skeptical about this one as I thought nothing could beat fresh radishes, but I was pleasantly surprised!  I ate the roasted radishes on their own with dinner and added them to my lunches for work with kale and quinoa, and the flavor mix was amazing.

Roasted Radishes

Roasted Radishes


1 bunch of radishes

1 tsp. salt

1 tsp. fresh ground pepper

1 tbsp. olive oil

Fresh grated parmesan, to taste


Preheat oven to 450 degrees F

Remove the ends of the radishes and cut in half

Toss them in olive oil, salt and pepper

Place face down on a baking sheet and place in the oven for 8 minutes

Flip the radishes over and cook another 4 – 5 minutes

For additional flavor, grate some fresh parmesan on the warm radishes when they come out of the oven

Serve as a side dish or with kale and quinoa to add some great flavor!