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Garlic Roasted Radishes, or other Roots!

Roasting radishes mellows the flavor, and makes them juicier. Check out this method below, which would work well with turnips, carrots, potatoes, or other roots!


  • 1 lb. radishes, ends trimmed and halved

  • 1 Tbsp. melted butter, olive oil, or oil of your choice

  • 1/2 tsp. sea salt

  • 1/4 tsp. pepper

  • 3-4 finely minced garlic scapes or 2-3 minced garlic cloves

  • finely chopped herbs of your choice, or dried herb mix


  1. Preheat oven to 425℉.

  2. In a bowl, combine the radishes, oil or butter, salt and pepper and toss until radishes are evenly coated. Save adding the minced garlic until just before the radishes are done roasting.

  3. Spread radishes out in a large 9 x 13 baking dish. Don’t over crowd.

  4. Bake for 15-20 minutes, turning once during cooking Add the minced garlic and dried parsley and bake for an additional 5 minutes or until radishes are golden brown and cooked through.

  5. Optional: garnish with parsley, dill or chives.

This method works well for many roots! Try turnips, carrots, beets, potatoes, or a medley of roasted roots! In this picture, I roasted turnips, radishes, & potatoes, with garlic, olive oil, & thyme. - Aimee

Recipe Source: The Real Food Dietitians,


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