Oven-Roasted Smashed Radishes

Radishes are members of the Brassicaceae (aka, the Mustard or Cabbage) Family with an impressive roster of essential nutrients, including Vitamins C, K, and B6 as well as iron, potassium, magnesium, calcium, and riboflavin. Their notably low levels of carbohydrates make them a worthy substitute for potatoes, which brings us to this month’s featured recipe:  


PREP TIME: 15min 
COOK TIME: 50min 


  • 16 oz. (1-2 Bunches or 2 Bags) of Red Radishes 
  • 2 T Olive Oil 
  • 1 tsp. Salt 
  • 1 tsp. Pepper 
  • 2 tsp. Garlic Powder 
  • 1 sprig of Fresh Rosemary, minced (about 1 tsp.) 
  • 1/2 C. Fresh Grated Parmesan Cheese 


-Preheat oven to 425° F and place a baking sheet in the oven to preheat as well.
-Rinse radishes to remove any excess dirt and remove the ends.
-Slice radishes in half, then place in a bowl and toss with olive oil, salt, pepper, and garlic powder.
-Remove preheated baking sheet from the oven and lay radishes flat (cut side down). 
-Bake for 20-25 minutes. Flip them over and bake another 20 minutes or so.
-Once they are tender (pierce with a fork to test), press the bottom side of the fork to “smash” each radish onto the pan.
-Smashing them will release some of the water in the radish. Pat the tops dry with a cloth or paper towel and remove any excess liquid off the baking sheet to encourage browning.
-Sprinkle the smashed radishes with parmesan and fresh rosemary and broil 5 minutes or until the cheese is golden brown and bubbling.
-Remove from oven and serve!