Roasted Radishes w/ Garlic & Thyme

At a recent trip to an Indian restaurant, I had a delicious dish of tomatoes, potatoes and radishes. I’d never had anything but raw radishes before (in fact, I’d never even contemplated cooked radishes), but they were really good; the cooking makes them a lot less bitter. After reading this article in the NYTimes about roasted radishes, I decided to try something new.

The result was awesome! After a slow roast in the oven with a drizzle of olive oil, cracked whole garlic cloves, lots of thyme, and salt and pepper, the radishes were sweet but still a tad bit crunchy, and absolutely delicious. I could barely resist eating the whole batch at once.

Note: The first time I made this, I trimmed all of the radishes (the fuzzy tops don’t appeal to me). The second time, I didn’t feel like trimming them. I should have (the tops bothered me; weird, I know), but feel free to use your discretion. You can also substitute out 1 lb of radishes for 1 lb of quartered baby potatoes. They don’t look too pretty but they taste great!

Tip for removing thyme from the stem: Drag your fingertips down from the top of the stalk down to the bottom so you are removing the leaves without breaking the stem at the same time; this works great for rosemary too.

Roasted Radishes w/ Garlic & Thyme


2 lbs radishes, cleaned and trimmed
5 garlic cloves, cracked and peeled
3 Tbsp fresh thyme
1 Tbsp olive oil
1/2 tsp sea salt
1/4 tsp cracked black pepper


  1. Place radishes in a 9×13 inch baking pan (you can use 2 smaller pans if necessary, try and make sure they are roughly in a single layer).
  2. Drizzle with oil, sprinkle with spices, and toss to coat.
  3. Roast at 375 degrees for 60-75 minutes until skin is wrinkled and radishes are tender.

The cost:
radishes: 1.98
thyme: 1.99

Grand total: $3.97

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