Roast Radishes with No-Olive, Herb-Almond Tapinade

Like most roast vegetables, roasting radishes is incredibly easy – after cleaning and trimming them, chop them into quarters and toss in olive oil and a little salt. Roast at 400° for 15-18 minutes and serve.

However, unless the radishes themselves are suuuuuuuper flavorful, they don’t taste like much. Enter, this tapinade recipe!!

BTW the recipe where I found the tapinade also suggested broiling the radishes after roasting them. I think that maybe added some flavor?? But it’s really the tapinade that does it. 😉

Leave a Comment