You've done it! You sowed a few rows of spring radishes into your cold, wet spring soil and watched, mesmerized at the beauty and speed of their growth. 

30 days or so later, you find yourself with an abundance of crisp, pink and white roots ready for the table. 

Here is a delicious, original and simple way to use up those healthy spring vegetables in your next family dinner or lunch.

Garlic Roasted Spring Radishes

Roasting radishes brings out the sweetness in the delicate flesh of the root while ridding it of the peppery kick emblematic of the humble, often forgotten vegetable.

• Prep time: 10 minutes
• Cooking time : 15 mintues
• Total time: 25 minutes
• Yield: 4 servings

Ingredients

• 1 lb. spring radishes – we love French Breakfast Radish and White Icicle Radish mixed together for this recipe
• Butter at room temperature. Substitute with olive oil, coconut oil or avocado oil to make this a vegan recipe
• 2-4 Garlic cloves 
• 2 tbsp fresh parsley, finely chopped
• Optional : fresh dill, cilantro or any other herb you like!
• Salt and pepper to taste

Instructions

Preheat oven to 425℉.

Cut radishes in 1-2 inch sections (we usually slice down the middle).

Mince the garlic thinly.

In a bowl, combine the radishes, cooking fat (butter or oil), salt, and pepper. Toss until the radishes are evenly coated. 

Spread radishes out in a single layer in a large baking dish. 

Bake for 20-25 minutes, tossing every 10 minutes so the roots roast evenly. After the first 10 minutes of baking add the minced garlic and toss. Return to oven to bake an additional 10-15 minutes or until radishes are golden brown and easily pierced with a fork.

Take out of oven and add fresh herbs, then toss to coat with the hot oil and garlic. If you want you can add a dollop of fresh sour cream on top of each serving for extra deliciousness!