In a medium bowl, toss radishes with oil, garlic powder, salt, and pepper.
Roast for 25 minutes, or until crispy on the exterior.
Remove from the oven and make sure they are cooked through to your preference. Toss with parsley and lemon juice. Serve immediately.
To store: Store leftovers in an air-tight glass container for up to 3 days. I like these ones!
To reheat: Warm them on a skillet on medium heat for 5 to 7 minutes.
Season: While radishes are available year-round at grocery stores, they’re at their peak in the Spring. Their vibrant pink hue makes them a perfect addition to any Easter table, whether they are enjoyed raw or cooked.
When buying: Look for radishes with their leaves still attached. They should feel firm and plump to the touch. Try to avoid wilted leaves.
Remove leaves: As soon as you get home, chop off the leaves so they don’t pull moisture from the crispy produce. These greens can be enjoyed raw or cooked.