Roasted Radishes – How to Roast Radishes
Posted: 03/23/2014
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Learn how to make roasted radishes (it’s easy!) for a new go-to side dish that everyone will love. Even those who don’t love radishes!
Carrying on with the roasted vegetable obsession, I bring you roasted radishes. I know, you’re falling into one of three camps right now:
1) I hate radishes, goodbye.
2) I love roasted radishes!
3) HUH? Roast? Radishes? Weird!
I have something to say to each of you.
1) For you radish-haters: Wait! Don’t leave! My husband hates radishes too but he loves these.
2) For you who are reading this thinking, duh — roasted radishes are the best: Woohoo! Let’s be friends. PS: How do you make yours?
3) For you who have no clue what I am talking about: Read on. Your life is about to change.
About These Roasted Radishes
Radishes — tossed with a bit of olive oil, honey, lemon juice, salt, and pepper and stuck in a hot, hot, hot oven — become the tastiest little morsels. It’s no secret (far from it, actually) that I love roasted vegetables. Remember when I showed you how to roast broccoli? We eat that roasted broccoli at least once a week. But I of course don’t discriminate against cauliflower, carrots, beets, sweet potatoes, mushrooms, squash, or any other vegetable under the sun. Even Brussels sprouts! It’s all fair game. (PS: Make sure to check out my full list of roasted vegetables!)
The other night…this was my dinner: Sweet potatoes, broccoli, mushrooms, radishes, onions, and a Killian’s. It works, right?
I cooked a couple of chicken breasts for the other member(s) of my family who prefer to have meat with dinner. Everyone is happy!
If you want to make these roasted radishes into a complete dinner – try this crispy chicken thigh sheet pan dinner!
I shared how to roast radishes over on Food Fanatic so you can head on over there for the Roasted Radish recipe or you can carry on and find it here too!
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
Learn how to make roasted radishes (it's easy!) for a new go-to side dish that everyone will love, even those who don't love radishes!
Ingredients
- 1 bunch radishes (about 10 oz. with tops removed)
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarse ground black pepper
Optional:
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon honey
Instructions
- Preheat oven to 425°F.
- Wash radishes, cut off greens, and then halve or quarter the radishes so they are roughly the same size.
- On a small rimmed baking sheet, toss radishes with oil, salt, and pepper until coated. Spread in a single layer, cut sides down.
- Bake for 25 minutes, stirring once or twice during cooking, or until golden brown. The radishes are great as is, or top with lemon honey mixture or another topping of your choice (see notes).
- Optional: In a small bowl, stir together lemon juice and honey. After removing the radishes from the oven, pour mixture over radishes and stir lightly to coat. Serve immediately.
Notes
- Nutrition information is for roasted radishes only, and does not include any toppings.
- Refrigerate leftover roasted radishes for up to five days.
- Optional toppings: fresh chopped dill, hot honey, balsamic vinegar, or balsamic glaze.
- Make them in your air fryer. Follow the same prep instructions and air fry for about ten minutes, shaking the basket a couple of times, and watching them closely near the end of the cooking time.
Nutrition Information
Calories: 33kcal, Carbohydrates: 1g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 150mg, Potassium: 30mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1IU, Vitamin C: 2mg, Calcium: 4mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Heather F. says
No raw radish fans in my house, but this week we had some veggies left over from a raw veggie platter which contained some radishes. I was throwing a pan of veggies in the oven to roast and I thought, what the heck, I’ll see what roasted radishes are like. I feel that we have now proven that all veggies are better roasted. What a revelation. So mellow and delicious. All the radishy flavour without the bite. Yum.
Rachel Gurk says
Yay! That makes me so happy! I’m converting radish-haters one by one. ;)
Kay says
Roasted radishes are great! Just wanted to disagree with the earlier comment that “Honey is apparently essential to suppress the slightly bitterish taste of roasted radishes.” I roast radishes two ways — either tossed with butternut squash seed oil and seasoned with dashes of cinnamon, cumin, coriander and sea salt and pepper; or tossed with EVOO and seasoned with thyme, sea salt and pepper. Roasting brings out a natural sweetness in radishes. Honey would surely be good, but it is not essential.
Dharma says
I usually sauté my radishes but I have a bunch ready in the garden now & am roasting other root veg for a dinner party tomorrow so in they go!
I’d love that no-mayo radish-salad recipe, too!
Rachel Gurk says
I’ve never sauteed radishes — that sounds great too!
Susan Behner says
I love roasted radishes!!! I found a no mayo potato salad recipe and replaced the potatoes with roasted radishes. It was amazing!
Rachel Gurk says
genius! Sounds wonderful!
Becky says
I made these tonight! I have never had roasted radishes but I am trying to increase my vault of veggie recipes. This recipe is AMAZING! I could have eaten all of them! Thank you!
Rachel Gurk says
So glad you liked them! Thank you for the comment!