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Heads up – these roasted radishes are definitely not potatoes. Don’t even try to pretend. They could almost fool me in soup, but on their own – radishes are not potatoes.
However, they do have a good flavor that I enjoy, and they make a nice easy (and different) side dish. That’s something that I can support.
I kinda miss my roasted potatoes with Italian seasonings and lotsa buttah, so these bite-sized chunks of nonstarchy veggie fill that void. I’m sure you could also use fresh cauliflower florets, or really any nonstarchy veggie, for that matter (baking time will vary). Don’t try to fool yourself into thinking they’re potatoes, but they really taste pretty good as what they are – roasted radishes. When roasted, radishes lose their tangy bite but retain a lot of their firmness, which I like.
If you don’t want to use storebought Ranch, Gwen has a great-looking homemade Ranch dressing recipe over here. If you don’t want to add ranch to these roasted radishes, just use an extra tablespoon of butter in its place. Or try just using 2 tablespoons of butter and omit any Ranch or extra butter altogether. I just really like butter.
You can find this recipe in my cookbook, Necessary Food.
- 1 16. oz. package radishes
- 2 T butter, melted
- 2 T Ranch dressing
- Parmesan cheese (from the green shake container)
- Garlic powder
- Parsley flakes
- Dried dill weed
- Black pepper
- Wash the radishes, cut the tops off, and cut the radishes in half.
- Combine the butter and Ranch dressing. Place the cut radishes in a greased 9x13 inch glass baking dish and pour the butter mixture over them. Use a spoon to stir everything together and coat the radishes. Sprinkle with parmesan cheese, garlic powder, parsley, dill, salt, and pepper to taste. Bake at 350 degrees F for 30 minutes, then turn the temperature up to 400 degrees for 10 minutes or until the radishes are as tender as you want them to be. I don't like mine extremely soft.