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Parve
Easy
4 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
I heard of this idea from the incredible Chef Naomi Wiederman. It’s all the crispy garlicky flavors you love from baby potatoes, but on a non-starchy veggie! Pro tip: Triple the recipe because these go fast, especially fresh from the oven.
2 cups baby radishes
1/4 cup Gefen Olive Oil
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1 tablespoon dried parsley, such as Gefen
1/4 teaspoon salt
1/4 teaspoon crushed black pepper
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Fill a medium pot of water and bring to a boil. Cook radishes 15–20 minutes. Drain. (Alternatively, to best retain their vivid color, blanch the radishes by boiling for just two to three minutes and then plunging in ice water for two to three minutes. Then proceed to the next step.)
Place radishes on the prepared baking sheet and smash them with the bottom of a glass or a fork. (If you blanched them, they will only smash slightly.)
In a small bowl, whisk together oil, garlic, parsley, salt, and pepper. Brush over radishes.
Bake 30 minutes, flip, and bake another 10–15 minutes, until golden brown.
Photography by Shoshi Sirkis
Food Styling by Anat Lobel
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