Roasted Radishes with Duck Fat & Basil

I never cared much for radishes until I discovered you could eat them cooked. This is my favorite way to prepare these Vitamin C-rich veggies – you have to roast them a little longer than other root veggies (because of their water content) but I promise, it’s worth the wait.

Roasted Radishes with Duck Fat & Basil

2 large bunches radishes, rinsed and quartered
4 tbsp duck fat, melted
1 ½ tsp dried basil
Sea salt, to taste



  1. Preheat the oven to 425º.
  2. Put the prepared radishes in a 9 x 13 baking dish and toss with the melted duck fat
  3. Roast the radishes 30 minutes. Give them a stir, add the sea salt and roast another 30 minutes.
  4. Give them another stir, add the basil, and roast a final 15 minutes, or until they are browned to your liking.
  5. Serve warm.