 So today we're roasting radishes now if you've never tried this you've got to try it really if you've only had your radishes raw and say you chopped them up super fine like I do and you toss them in your salad we're roasting them is going to take them to a different level and it makes a wonderful side dish so let's say you want to cut back on your carbs a little bit you can do it with this recipe or you know mix it in with some potatoes or just have them plain they're very similar to roasted potatoes you're going to love the flavor they're crispy on the outside and they're nice and tender on the inside and like I said they're very easy and quick to put together make a great side dish with grilled you know steak or chicken or fish or whatever you have you're going to love it I'm rocking Robin and I'm going to show you how to do it right after our chef joke I've got a couple of chef jokes for you today we're going to start off with this one and the second one will be a little bit later what do you call something that's a little bit rad but not too rad radish now if you're wondering why I started telling chef jokes because it hasn't been that long stay tuned and I'll tell you at the end of the video so here are radishes they are organic as you can see and what we're going to do is we're going to take off all the greenery here but keep that don't throw it away because it's edible and it's you know has some good nutrition in it you can use it in your salad you can put it in a smoothie whatever you want so I'm just going to take these off and then we're going to rinse them and after we rinse them then I'm going to trim off both ends and we're going to cut them up we're going to cook these on a baking sheet lined with parchment paper you want to preheat your oven to 425 degrees and we want to take our radishes place them on here and you want them to be in a single layer I want everyone to touch the bottom of the pan now to season these up you can use pretty much any spices that you like if you have favorites go ahead and use them but you want to start with some olive oil so I'm going to drizzle a little olive oil over the top here not too much just enough to coat them and I'm going to be using I got my little collection here of some parsley dried parsley dried basil some garlic powder some pepper and some salt but you could use anything you like you know smoked paprika comes to mind chili powder I mean just pretty much anything you want to do so feel free to experiment and have fun with it so I actually just rub you know coat these and just rub them completely with the oil on all sides and then we'll start adding the spices here's some salt pepper garlic powder and if you want to use fresh garlic you can do that as well here's some dried basil you could use fresh at the end you could do that as well so you know it's just whatever you like the world is your radish I kind of like to you know coat them a little bit more just toss them in all the spices and that's pretty much all there is to it I got my oven preheated to 425 we're going to put these in we're going to check them in about I don't know 25 30 minutes they'll probably take about somewhere between 30 and 45 minutes just depending on the size and how you know crispy and crunchy you like them so let's put these in the oven so the radishes are cooking away I'm going to turn them over at about 15 minutes or so halfway through the cooking time just to kind of you know get them to brown up all over and now it's time for chef joke number two what do you call a horse that's mildly cool horse radish our radishes roasted radishes are done and I cook mine for about 40 minutes I like to get a real nice crispy edge on them you might not like that so much so you could take them out at 30 but man I tell you that crispy edge these are dynamite I wish that I made more now but I didn't so I'm going to serve these up and I've chopped up a little bit of fresh parsley put a little bit of fresh parsley on there look at that beautiful and then I'm going to taste one of these and I'll let you know what I what I think they're nice and juicy on the inside they're crispier on the outside which is nice you get that caramelization sweetens them up there is no peppery bite to these now I mean it's very mild you're going to love these these are make a great side dish please try these let me know down in the comments what you think and if you like this video smash the old like button for me okay so here's why I started telling these silly little chef jokes so back in 2019 January my father passed away and prior to that he would watch my videos and he would say Robin you why don't you tell him a joke tell your fans a joke make them smile make them laugh and I kept saying no dad you know I can't do that that's your thing he used to do that in our restaurant tell people jokes and had him laughing over the silliest little jokes you'd ever hear and so I never did it and then the pandemic hit and then I kept thinking about it it kept coming back to me and so I decided okay I'm just going to do it so I started doing it in his honor and you know everybody well most people seem to enjoy it so that's why I do it if I can just make you smile just a little bit well I think I've done my job so thanks for watching everybody don't forget to subscribe share and leave me a comment have a beautiful day