Rosemary Roasted Radishes

Total Time
40 min
15 min
25 min
The green tops of radishes are a welcome change from other more common greens. Firm textured with a slight bite, they are a good-for-you veggie that tastes great cooked as well as raw in a salad.


fresh radish(es)

20 large, 2 bunches with green tops attached

olive oil

1 Tbsp


2 tsp, chopped

table salt

½ tsp

black pepper

¼ tsp

fresh lemon juice

1 tsp


  1. Preheat oven to 425°F. Position a rack in top third of oven.
  2. Separate radishes and radish greens; set greens aside. Rinse radishes and trim root if necessary. Cut radishes in half.
  3. Combine radishes, olive oil, rosemary, salt, and pepper in large bowl, tossing until well coated. Transfer to large rimmed baking sheet, leaving about 1⁄2 to 1 teaspoon oil mixture in bowl. Place radishes in top third of oven.
  4. While radishes roast, rinse greens several times in cold water to remove grit. Discard any wilted, browned, or yellow leaves. Tear any large leaves in half and remove any tough stems. Place greens in bowl and toss to coat in remaining olive-oil mixture.
  5. After 20 minutes of roasting, carefully remove pan from oven. Add greens to baking sheet and toss to combine. Roast until greens wilt and radishes are tender, about 5 minutes longer. Drizzle with lemon juice.
  6. Serving size: generous 2/3 cup

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