Roasted Radishes
This colorful side is unbelievably simple, requiring only radishes, olive oil, thyme, and salt and pepper. Roasted Radishes ». André Baranowski

These tender radishes are a fine accompaniment for grilled steak or roast chicken.

Yield: serves 2-4


  • 3 bunches assorted radishes (about 1 1/2 lbs.)
  • 3 tbsp. extra-virgin olive oil
  • 6 sprigs fresh thyme
  • Kosher salt and freshly ground black pepper, to taste


  1. Heat oven to 425˚. Trim radish greens; reserve for another use. Wash radishes, pat dry, and transfer to a large bowl with oil and thyme. Toss to combine; season with salt and pepper.
  2. Put radishes into a shallow baking dish and cook, turning occasionally, until golden brown and a small knife slides easily into radishes, 40–50 minutes.