Roasted Watermelon Radishes with Lemon and Herb
Lemon and parsley top off a simple no-fail watermelon radish recipe. The best recipe for cooking watermelon radishes any time of year.
Servings: 4 servings
Calories: 77kcal
Ingredients
- 1 pound watermelon radishes trimmed and quartered
- 2 Tablespoons coconut oil or other nuetral oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 Tablespoons fresh parsley finely chopped
- 1 lemon juice and zest
Instructions
- Preheat oven to 375F.
- Toss cut radishes with melted oil and salt on a sheet pan.
- Roast 30 minutes, tossing halfway through, until slightly browned.
- Toss radishes with pepper, parsley and lemon juice and zest.
Notes
- To quickly melt the coconut oil, scoop it onto a sheet pan and place it in the oven for 1 minute.
- Leftover radishes can be stored in an airtight container in the fridge for 3 to 5 days.
- You do not need to peel the watermelon radishes. Just wash well and blot dry with a towel.
Storage Instructions
Raw watermelon radishes should be stored in the crisper drawer of your refrigerator until you use them. They will typically last for at least a week. Cooked watermelon radishes should be kept in an airtight container and stored in the fridge. They will last 5 to 6 days. Reheat in the microwave or oven.Leave a review or get more information on the recipe!
