I’ve never really liked fresh radishes. They’re beautiful vegetables but I’ve never really cared for the taste of raw radishes. I haven’t planted any in the garden for a number of years. Then I ate thyme roasted radishes. Wow! Now I regret not planting radishes this year. I’m actually considering going to town to buy radish seeds to plant in the garden. Then I could make this recipe over and over with fresh radishes and thyme from our gardens!
Since I confessed I don’t really like raw radishes, you might be wondering why I even made this recipe. Recently my daughter and I visited a friend’s organic farm. She grows several acres of organic produce that she sells at market and local stores. When it was time for us to head home, my friend rounded up a bunch of produce to give us. In the big bag of goodies was a bunch of radishes. I didn’t have the heart to tell her I didn’t like them. Instead, I told myself I would try a different way to eat them. Last year I read a recipe for oven roasted radishes and root vegetables. I was intrigued so thought I would give it a try. 
The day I decided to make roasted radishes, I didn’t have time to put them in the oven. Instead I roasted them on the stovetop in a cast iron pan. This also meant I could roast them in butter, which in my opinion makes everything taste better! I paired the thyme roasted radishes with our favorite garlic roasted chicken recipe. It was a great alternative to a potato side dish.
These turned out so delicious! A roasted radish still has the flavor of a radish; it just doesn’t have the spice to it. The only downside was that I only had one bunch of radishes to roast so there were none left for seconds. Luckily we have a big pot of thyme growing in the greenhouse so I need to pick up some more radishes from my friend’s farm to make these again.
Thyme roasted radishes are a great way to prepare one of the easiest vegetables to grow in a garden. This recipe is simple to prepare and is also a tasty side dish option for folks who are gluten-free. Radishes have a lot of health benefits. Not only does this dish taste good, it is good for you! Radishes are rich in vitamin C, folic acid, potassium, and fiber. Radishes are also said to have health benefits such as soothing a skin rash and relieving congestion.
How to make Thyme Roasted Radishes
1 pound of fresh radishes
2 TBS butter
2-3 sprigs of fresh thyme chopped fine
dash of sea salt
1.Cut the root and stem off of the radishes. Quarter the radishes.
2. Melt the butter in a pan on medium heat (I always use my beloved cast iron like this one!)
3. Add the quartered radishes to the butter. Sauté for about 8-10 minutes or until the whites of the radishes start to lightly brown.
4. Toss in the fresh thyme and salt and sauté for another minute or two.
5. Serve and enjoy!
What are your favorite ways to eat radishes?
How are they done in the oven?
I personally haven’t roasted them in the oven. We roast other root vegetables in the oven by tossing them with olive oil, putting on a baking sheet and putting them in the oven for 15-20 minutes at 400 degrees. I bet radishes would roast well this way!
I quarter or half the radishes, put them in a mixing bowl…drizzle BRAGGS Olive oil over them and then toss them around in the bowl to evenly cover them with the oil…..I then add the Thyme , a little Rosemary, and Himalayan pink salt and pepper ….them toss them again to spice them evenly….place them on a baking sheet and put them in the oven @350 degrees for about 15 minutes or until the white part turns slightly golden and crispy …..enjoy!!!
I don’t like raw radishes either but this sounds like it could be tasty!
I’m not a fan of radishes, but I love thyme. It’s tempting.
I’ve never heard of cooking radishes at all. I’m going to try this recipe tonight, since I have both thyme and radishes in the garden!
I don’t like fresh radishes either, but your post makes me want to try this anyway. I’m getting more adventurous in my old age 😉 plus, I have thyme growing at our new home, so…. Thanks for sharing this, found it on the From the Farm Community on Facebook.
Ok, I liked the initial flavor, but thought they had a bitter after-taste. My husband said he prefers raw radishes.
That’s interesting Heather, ours never had a bitter taste or after taste at all when they were roasted!
I am not a big fan of radishes either but love that they grow fast and are so pretty. I grew a few and should give roasting a try. Thanks for sharing at Green Thumb Thursday!
This looks delicious! I just started a new series called Eating Inside the Box it would be awesome if you would share this with us! Please linkup any other recipes to any fruit/veggie category you’d like!
http://www.cultivatenourishing.com/radishes/
Enjoy the Harvest!
Lindsey
I made these the other day with potatoes instead of radishes, and it was delicious! Took a very long time to cook, but that’s to be expected with potatoes. Thanks for sharing!
Annie,
Thanks for this recipe! I’ve added it to the Farm Fresh Feasts Visual Recipe Index by Ingredient, a resource for folks like me who love to eat from the farm share.
I appreciate your help in making this index better!