Roasted Radishes

One of the first crops of spring, French breakfast radishes have red shoulders, white tips, and varying degrees of spiciness.

Roasted Radishes

Photography: Raymond Hom

Source: Martha Stewart Living, April 2011


  • Radishes
  • Extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • Fresh lemon juice


  1. Toss radishes with oil. Season with salt and pepper. Roast on a baking sheet at 450 degrees, stirring once, until slightly tender and charred, about 15 minutes. Sprinkle with salt. Drizzle with lemon juice.


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