Try these next time you’re thinking of roasting potatoes, they’re well worth it!
Serves 4
1 lb loose red globe radishes
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/2 teaspoon granulated sugar
1/4 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 tablespoon finely chopped fresh parsley, dill, and/or chives
1-2 tbsp butter
Heat the oven to 450ºF. Meanwhile, trim the stem ends from 1 pound loose red globe radishes. Halve lengthwise; if they are small (less than 1-inch wide), leave whole.
Place the radishes in a large bowl, drizzle with 1 tablespoon olive oil, and season with 3/4 teaspoon kosher salt, 1/2 teaspoon granulated sugar, and 1/4 teaspoon black pepper. Toss to combine. Transfer to a rimmed baking sheet and arrange the radishes cut-side down into a single layer.
Roast until knife-tender and the cut sides begin to brown, about 15 minutes.
Add 2 minced garlic cloves and the butter, toss to combine, and rearrange into a single layer (it’s OK if some radishes end up cut-side up). Return to the oven and roast until the garlic is golden brown, 8 -12 minutes more.
Garnish with 1 tablespoon finely chopped fresh parsley, dill, and/or chives right before serving.