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Calibrate Recipe

Gluten-free, Vegetarian, Halal, Kosher, Metabolic Jumpstart

Active: 10 minutes
Total: 50 minutes
Serves 2 to 4

Raw radishes have a peppery bite, plus an unmistakable crunch. But roasting them mellows their spicy flavor, brings out their natural sweetness, and transforms their texture into something soft, juicy, and almost creamy. For the ultimate combo, we roasted them alongside whole garlic cloves, which become velvety and caramelized, and mushrooms, which take on a meaty texture. (Bonus: Mushrooms are the only type of produce that provides natural vitamin D, an essential vitamin that helps build strong bones, boosts immune function, and reduces inflammation.) A sprinkle of finely grated Parmesan tops the whole thing off for a salty, crispy finish on this ultimate veggie side dish.

Ingredients:

  • 10 ounces radishes, halved or quartered if large
  • 4 whole cloves garlic, peeled
  • 2 tablespoons olive oil
  • Fine sea salt and freshly ground black pepper 
  • ¼ cup plus 1 tablespoon finely grated Parmesan
  • 10 ounces white or baby bella mushrooms, halved or quartered if large
  • 1 teaspoon fresh flat-leaf parsley, roughly chopped

Directions:

  1. Preheat the oven to 400°F.
  2. Add the radishes and garlic cloves to a large rimmed baking sheet. Drizzle with 1 tablespoon of the oil and season with ⅛ teaspoon salt and ¼ teaspoon pepper, then toss to coat. Arrange the radishes cut-side down, sprinkle with 1 tablespoon of the Parmesan and roast for 25 minutes.
  3. After the radishes have been roasting for 25 minutes, remove the baking sheet from the oven. Scatter the mushrooms over top. Drizzle with the remaining tablespoon oil and season with ⅛ teaspoon salt and ¼ teaspoon pepper, then toss to coat.
  4. Sprinkle the remaining ¼ cup Parmesan and parsley over top and continue to roast until the mushrooms are soft and the radishes are crispy, about 20 minutes more. Serve immediately.

Test Kitchen Tips:

  • This is one instance where you don’t actually want to cut all the vegetables the same size for even cooking: Mushrooms shrink down a lot when roasted (almost by half) due to their naturally high water content, so keep them larger than the radishes.
  • To easily clean mushrooms, simply grab a paper towel to gently wipe off any patches of dirt. Avoid rinsing them: Mushrooms are porous (meaning they tend to soak up liquid like a sponge), which can result in a sad and mushy texture when roasted.