Rosemary Garlic Radishes

These smashed roasted radishes with garlic and rosemary turn an underappreciated veggie into a mouthwatering side that gives potatoes a run for their money. When roasted, the radishes get soft inside and crispy outside, soaking up all the wonderful garlic and rosemary flavors.

I stumbled upon this idea when trying to use up the tons of spring radishes growing in my garden. What began as just playing around in the kitchen quickly turned into something my whole family asks for often – even my kids who normally don't like veggies!

Ingredients

• Radishes: Pick ones that feel firm with smooth skin for the tastiest results after cooking. The brightest green tops usually mean they're super fresh.
• Unsalted butter: This makes a tasty coating that helps them get nice and crispy. Go for good butter if you can.
• Garlic: Use freshly minced for the strongest flavor kick. Look for firm cloves without any green sprouts.
• Fresh rosemary: Adds wonderful woody, pine-like flavor that works amazingly with the mild spiciness of radishes. Skip dried – fresh tastes way better here.
• Sea salt: Brings out all the other flavors and pulls moisture out for extra crispiness. Try flaky sea salt for a nice touch.
• Black pepper: Gives a bit of warmth that balances the buttery richness. Grind it fresh if possible.

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Step-by-Step Instructions

Cook the radishes first:

Put your trimmed radishes in a pot with enough water to cover them by an inch. Get it boiling, then turn down to a simmer and put the lid on. Let them cook for 20 minutes exactly until they're soft when poked with a fork but still hold together. This first cooking step makes sure they'll be tender inside.

Get ready to roast:

While they're cooking, heat your oven to 400°F. Put parchment paper on a big baking sheet so nothing sticks and cleanup is easier. The parchment also helps them brown more evenly.

Let them dry out:

Pour the cooked radishes into a strainer and let them sit there for 5-10 minutes. This key step gets rid of extra water, which you need to do if you want them crispy when roasted.

Mix up the flavors:

Melt your butter in a small pot over medium-low heat. Once it's melted, throw in your chopped garlic and rosemary with some sea salt. Let it heat up for about 30 seconds until it smells good, but don't let the garlic turn brown. The warm butter really brings out the flavors from the herbs and garlic.

Cover and flatten them:

Toss the drained radishes in the butter mixture until they're all covered. Spread them out on your baking sheet, making sure to leave space between each one. Use a fork to press down on each radish until it's flat but not falling apart – about 1/4 inch thick. Pour any leftover butter mixture over the top.

Roast until crispy:

Bake them for 25-30 minutes until the edges turn golden and crisp up. If you want them extra crispy, you can broil them for the last 2 minutes, but keep an eye on them so they don't burn.

Fresh rosemary really makes this dish special. I grow different types in my garden, and the strong flavor it adds to these simple radishes creates something totally unforgettable. Last year at Thanksgiving, I swapped out our usual potatoes for these, and they vanished faster than anything else on the table.

Vegan Version

You can easily make this dish vegan by swapping the butter for olive oil or plant-based butter. The olive oil version actually gets super crispy and adds its own fruity taste that goes really well with the radishes. If you go with olive oil, try to use a good extra virgin kind for the best flavor.

Picking The Right Radishes

Try to find radishes that are all about the same size so they cook evenly. Spring radishes tend to be milder, while summer ones can be spicier, though roasting tones this down nicely. The common red round ones work great, but you can also try French breakfast radishes, watermelon radishes, or even cut-up daikon. Always cut off the green tops before storing them to keep your radishes crunchy longer.

Tasty Pairings

These roasted radishes taste amazing with roasted chicken, fish, or a filling vegetarian main dish. They're also perfect next to other spring veggies like asparagus or peas for a seasonal meal. To make them look fancy, sprinkle some fresh chopped herbs on top and drizzle with good olive oil right before serving. They're hearty enough to work as an appetizer too – just add a spoonful of herb-mixed Greek yogurt for dipping.

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Frequently Asked Questions

→ Why are radishes a smart swap for potatoes?

They’re much lower in carbs and calories but become just as tender and tasty when boiled and roasted.

→ What herbs could replace rosemary?

Try swapping in thyme, parsley, oregano, or dill for equally tasty options with distinct aromas.

→ How can I make this dish vegan?

Switch out regular butter for olive oil or plant-based butter, and you’re good to go.

→ Tips for perfectly roasting these radishes?

Boil them until they’re soft enough to smash, then spread them out on the pan—it helps them brown evenly.

→ Can I prep this dish ahead of time?

Sure! Smash and boil the radishes first, keep them in the fridge, and roast them right before serving.

→ What pairs well with these radishes?

They work great alongside grilled meat, roasted veggies, or a light salad for a balanced meal.