Oven Roasted Honey Radishes
If you've never really used radishes, May is a good place to start.
Raw, a radish is crisp and peppery and a little bit spicy. Roasted, it becomes sweet, caramelized, and surprisingly mild. The transformation is remarkable every time — and it's one of those simple seasonal discoveries that makes you feel like you've been missing out for years.
That's the thing about eating with the season. You slow down enough to actually taste something. And then you can't un-taste it.
Ingredients
- 1 bunch of radishes, tops trimmed, halved
- 1 tbsp olive oil
- 1 tbsp honey
- Flaky salt and black pepper
To serve
- Fresh thyme or herbs to finish, optional
Method
- 1 Preheat your oven to 200°C (390°F). Line a small baking tray.
- 2 Toss the halved radishes with olive oil, honey, salt, and pepper. Make sure everything is well coated.
- 3 Spread in a single layer on the tray — don't crowd them or they'll steam instead of roast.
- 4 Roast for 18–22 minutes, turning once halfway, until tender and caramelized at the edges.
- 5 Finish with fresh thyme and a pinch of flaky salt.
Serve alongside eggs in the morning, as a side to grilled chicken, or piled onto toast with soft cheese. They're also surprisingly good at room temperature the next day, tossed through a grain salad.
Britt's note
I was skeptical the first time I made these. Roasted radishes sounded like a gimmick. They are not a gimmick. Make them once and you'll understand why they're now a May staple in this house.
Cook what's in season.
Nourish what you have.
Feed yourself the way you'd feed someone you love.
A deep breath in a beautiful life.
Talk soon.
— Britt
Roasting the squash first changes everything. The sugars concentrate, the edges caramelize, and what could be a flat puree becomes something deeply savory and complex. This soup takes about an hour, most of which is hands-off oven time. Make it Sunday. Eat it all week. It's better by day two anyway.