Roasted Radishes with Thyme

Radishes are a spring vegetable that is often overlooked, but they are a delicious and versatile ingredient. They can be roasted, sautéed, pickled, or eaten raw. Roasting radishes brings out their sweetness and gives them a slightly caramelized flavor. This recipe for roasted radishes with thyme is a simple and flavorful way to enjoy this spring vegetable.

Radishes are a member of the Brassicaceae family, which also includes turnips, cabbage, and broccoli. They are a cool-season vegetable that is typically grown in the spring and fall. Radishes are native to Europe and Asia, but they are now grown all over the world. The first radishes were grown in China over 5,000 years ago. They were brought to Europe by the Romans and were introduced to the Americas by the Spanish in the 16th century. Radishes are now a popular ingredient in many cuisines around the world.

Prep time: 10 | Cook time: 25 | Serves: 4

Ingredients

• 1 pound radishes, trimmed and halved
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium bowl, combine radishes, olive oil, thyme, salt, and pepper.
3. Spread radishes on a baking sheet.
4. Roast for 20-25 minutes, or until tender and slightly browned.

Why It Works

• Roasting radishes brings out their sweetness and gives them a slightly caramelized flavor.
• The addition of thyme adds a subtle herbaceousness to the dish.
• The radishes are cooked until they are tender and slightly browned, but still have a slight crunch to them.