Roasted radishes taste a lot like turnips, their Brassicaceae cousins, but with a milder flavor. Serve by themselves or in a salad of hearty greens.
Pan Roasted Radishes
- Prep Time
- Cook Time
- (4.9 /5)
- 26 ratings
- 2 Tablespoons Olive Oil
- 5 Cups Radishes (Trimmed, Halved Or Quartered)
- 1 Teaspoon Kosher Salt
- Heat olive oil in large-size skillet over a medium-high heat. Add radishes, cover, and cook 3 minutes until browned on one side. Do not stir. Shake pan and cook, uncovered 4 minutes more until radishes are just tender. Remove from heat and transfer to bowl. Season with kosher salt.
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved