Garlic-Parmesan Roasted Radishes

Coolest recipe ever! Crisp, peppery radishes, laced with garlic and parmesan and roasted until tender, sweeter and ultra caramelized. I have no idea why I didn't think of this before, but it's making regular appearances from this day forward. Especially because it requires just 3 ingredients!

Truth behind this recipe? I had a leftover bushel of radishes from my Roasted Chicken Gyro recipe - the radishes were just a garnish, so there were a LOT leftover. A quick roast and they evolved into the most magical side dish ever. In fact, the boys thought they were mini red potatoes at first; imagine their surprise when they experienced a little peppery bite on top of the garlic and parmesan.

And you need just 3 ingredients! Radishes, garlic and parmesan. And I used the dried minced garlic sold in the spice aisle. It adds a toasted garlic quality and doesn't burn in a hot oven. I highly suggest you keep a bottle in your spice rack.

I simply love how the radishes are reminiscent of potatoes, but they deliver a crisp crunch and hint of heat.

As you can see from the photo, I used a cast iron skillet to roast the radishes. You can use any ovenproof skillet or a sheet pan. I just happen to like the way the cast iron adds its own unique flavor to the radishes.

Garlic-Parmesan Roasted Radishes 

1 pound radishes, rinsed and patted dry, ends trimmed and halved
2 tablespoons olive oil
2 tablespoons grated parmesan cheese
1 tablespoon dried minced garlic
Salt and ground black pepper

Preheat the oven to 400 degrees. If you're not using a cast iron or ovenproof skillet, line a baking sheet with parchment paper or foil.
In a large bowl, toss the radishes with the olive oil. Add the parmesan and garlic and toss to coat.
Transfer the radishes to the skillet or prepared baking sheet and spread out in a single layer. Season with salt and pepper Roast for 25 to 30 minutes, until golden brown and crisp-tender. Serve hot.
Serves 4