Smashed Rosemary Garlic Radishes

This smashed rosemary garlic roasted radish recipe transforms an often overlooked vegetable into a delicious side dish that rivals traditional potato favorites. The radishes develop a tender interior and crispy exterior that soaks up all the aromatic flavors of garlic and rosemary.

I discovered this recipe while looking for creative ways to use the abundant spring radishes from my garden. What started as an experiment quickly became a family favorite that even my vegetable-hesitant children request regularly.

Ingredients

• Radishes: Fresh radishes with firm smooth skin provide the best texture and flavor after roasting. Look for bunches with bright green tops as this indicates freshness.
• Unsalted butter: Creates a rich coating that helps achieve that perfect crispy exterior. Choose high quality butter for best results.
• Garlic: Fresh minced garlic infuses the dish with aromatic flavor. Select firm cloves without any green sprouting.
• Fresh rosemary: Provides earthy pine notes that perfectly complement the mild peppery radishes. Always use fresh rather than dried for more vibrant flavor.
• Sea salt: Enhances all the flavors and helps draw moisture out for better crisping. Flaky sea salt works beautifully here.
• Black pepper: Adds a subtle heat that balances the buttery richness. Freshly ground is always preferable.

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Step-by-Step Instructions

Boil the radishes:

Place trimmed radishes in a medium saucepan with enough water to cover by one inch. Bring to a boil then reduce to a simmer and cover. Cook for exactly 20 minutes until the radishes yield easily when pierced with a fork but still hold their shape. This preliminary cooking ensures a tender interior.

Prepare for roasting:

While the radishes cook preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier. The parchment also helps achieve more even browning.

Drain and rest:

Transfer the cooked radishes to a colander and allow them to drain and steam dry for 5 to 10 minutes. This crucial step removes excess moisture which is essential for achieving crispy exteriors during roasting.

Create the flavor base:

Melt butter in a small saucepan over medium low heat. Once melted add the minced garlic and chopped rosemary along with sea salt. Let this mixture infuse for about 30 seconds until fragrant but before the garlic browns. The warm butter helps release the essential oils in the herbs and garlic.

Coat and smash:

Add the drained radishes to the butter mixture and gently toss until each radish is completely coated. Transfer to the prepared baking sheet arranging in a single layer with space between each radish. Use a fork to carefully press down on each radish until flattened but still intact about 1/4 inch thick. Drizzle any remaining butter mixture over the smashed radishes.

Roast to perfection:

Bake in the preheated oven for 25 to 30 minutes until the edges turn golden brown and crispy. For extra crispiness you can broil for the final 2 minutes but watch carefully to prevent burning.

The fresh rosemary is truly the star ingredient in this recipe. I grow several varieties in my garden and the robust flavor it imparts to these humble radishes creates such a memorable taste experience. Last Thanksgiving I served these instead of our usual potatoes and they were the first side dish to disappear completely.

Make It Vegan

This recipe is easily adapted for a vegan diet by substituting the butter with olive oil or a plant based butter alternative. The olive oil version develops a particularly nice crispness and adds its own fruity notes that complement the radishes beautifully. If using olive oil select a good quality extra virgin variety for the best flavor profile.

Selecting The Perfect Radishes

For optimal results choose radishes that are similar in size to ensure even cooking. Spring radishes tend to be milder while summer varieties can have a stronger peppery flavor that mellows nicely when roasted. Red globe radishes are most common but this recipe works wonderfully with French breakfast radishes watermelon radishes or even daikon cut into smaller pieces. Always remove the greens before storing to keep radishes crisp longer.

Serving Suggestions

These roasted radishes make an excellent accompaniment to roasted chicken fish or a hearty vegetarian main. They pair beautifully with other spring vegetables like asparagus or peas for a seasonal plate. For an impressive presentation sprinkle with additional fresh chopped herbs and a light drizzle of high quality olive oil just before serving. These radishes are substantial enough to serve as an appetizer too simply add a dollop of herb infused Greek yogurt for dipping.

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Frequently Asked Questions

→ What makes radishes a good potato alternative?

Radishes are lower in both carbs and calories compared to potatoes, while still becoming tender and flavorful when boiled and roasted.

→ What other herbs can I use besides rosemary?

Thyme, parsley, dill, or oregano are great alternatives to rosemary, offering different aromatic profiles to enhance the dish.

→ Can I make this vegan-friendly?

Yes, simply substitute the unsalted butter with olive oil or a plant-based vegan butter alternative.

→ How do I ensure the radishes are perfectly roasted?

Make sure to boil the radishes until fork-tender first, then space them evenly on the baking sheet to allow even browning and crispiness in the oven.

→ Can I prepare this dish in advance?

Yes, you can boil and smash the radishes ahead of time. Store them covered in the refrigerator, then roast them right before serving.

→ What dishes pair well with these smashed radishes?

These roasted radishes complement roasted meats, grilled vegetables, or even a fresh salad, making them a versatile side dish option.