Instructions

• Preheat the oven to 430°F (220°C).
• Wash the 1 pound (450 g) radishes and trim off the root ends and any green tops; pat the radishes dry.
• Cut the radishes into even pieces: halve them; if any radishes are large, quarter them so all pieces are similar in size.
• In a large bowl, combine the radishes with 2 tablespoons olive oil, 1 teaspoon Italian seasoning, 1/4 teaspoon salt, and 1 teaspoon ground black pepper. Toss until the radishes are evenly coated.
• Spread the seasoned radishes in a single layer on a sheet pan, leaving space between pieces so they roast rather than steam. Do not overcrowd the pan.
• Roast in the preheated oven for a total of about 20 minutes. Start checking at 15 minutes, flip the radishes once, and continue roasting until they are browned at the edges and crisp to your liking.
• Remove from the oven, let cool slightly, and serve warm or at room temperature.