Variations & Tips
For a buttery, more old-fashioned flavor, use melted butter instead of olive oil, or a 50/50 blend. If you like a hint of garlic, add 1/2 teaspoon garlic powder to the dried herbs (keeping the total ingredients to four by using a pre-mixed Italian blend that already contains garlic). For a brighter finish, squeeze a wedge of lemon over the radishes just before serving, or sprinkle with a tablespoon of chopped fresh parsley or chives. To mimic classic roasted potatoes even more, toss the hot radishes with a spoonful of grated Parmesan or a bit of crumbled bacon right out of the oven. You can also swap in a different dried herb blend, such as herbes de Provence or a simple dried thyme-only seasoning, as long as it’s a single mixed herb product to keep the ingredient count at four. Food safety tips: Always rinse radishes well to remove soil, and trim off any soft or moldy spots before cooking. Use a sharp knife and cut on a stable board to keep the small, round radishes from rolling. When preheating the glass baking dish, handle it carefully with dry oven mitts and avoid placing a very hot glass dish directly on a cold or wet surface, which can cause thermal shock and breakage. Leftovers should be cooled, then refrigerated in a covered container and eaten within 3–4 days; reheat thoroughly until steaming hot before serving.
