Watermelon Radishes are one of my favorite root vegetables we grow on the farm. As soon as you slice into one you’ll see why. The pink inside is gorgeous and there’s not much that needs to be done to make these a memorable side dish.
They’re also kind of unassuming until you slice into them. For this dish the tops and bottoms are removed and they’re cut into big wedges then roasted for about an hour. If you have less time on your hands just cut them the smaller.
Place them in an oven proof serving dish or cast iron pan, then drizzle in olive oil and sprinkle with salt and pepper.
Put them in the oven and pretty much forget about them, just shake the pan a few times while they’re cooking.
Let them cool a little before sprinkling the cheese over. That’s it! It’s one of the easiest dishes in our archives. Sometimes simpler IS better.
Roasted Watermelon Radishes with Goat Cheese
6 medium watermelon radishes (or more)
1 tablespoon olive oil
salt + pepper (about a teaspoon each)
4 oz goat cheese, crumbled
Preheat oven to 400F.
Prepare the radishes. Wash and dry thoroughly. Remove tops and bottoms and cut into big, thick wedges. (Cut into smaller pieces for quicker cooking time.)
Roast for one hour, stirring about every 20 minutes or so.
Remove from oven. Let cool for about 5 minutes before sprinkling with crumbled goat cheese.
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