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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.
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Servings:
4
servings
Calories:
77
kcal
Ingredients
▢
1
pound
watermelon radishes
trimmed and quartered
▢
2
Tablespoon
coconut oil
or other nuetral oil
▢
1
teaspoon
kosher salt
▢
¼
teaspoon
black pepper
▢
2
Tablespoon
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.