Roasted radishes are the side dish you didn’t know you needed — but trust me, you do. With tender insides, crispy edges, and a mellow, almost buttery flavor, they’re surprisingly irresistible. Best of all, you only need three ingredients to make them!
Roasted radishes are one of my favorite side dishes — especially during the spring when radishes are in season! I'm not the best gardener, but radishes are one of the few veggies I always seem to have luck with. When I end up with a bumper crop and get tired of tossing them into salads, roasting them is my go-to move.
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Roasting totally changes the flavor of radishes. You'll be amazed! All that bite you get in a raw radish goes away. Roasted radishes are milder and slightly sweeter, and they make a great alternative to roasted potatoes.
In fact, if you have a favorite roasted potato dish, like say, my chimichurri roasted potatoes or chipotle lime roasted potatoes, you could totally add the seasonings from those recipes to this one. These babies are totally customizable, and incredibly easy to make!
Ingredients You'll Need
Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
- Radishes. I'm using plain old red radishes, but you can really use any type. Just make sure to cut any larger varieties into bite-sized pieces.
- Olive oil. Other high heat oils will also work.
- Salt.
Tip: While these are the basic ingredients you need for this recipe, don't feel limited by them. Try adding fresh herbs like parsley, dill, or thyme, a squeeze of lemon juice for some zip, black pepper, or dried spices like curry powder, ground cumin, or paprika.
How They're Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Step 1: Preheat your oven to 425°. Let it heat up while you do your prep work.
Step 2: Remove the stems and leaves, then give the radishes a good washing. Cut them in half.
Tip: Don't throw out those radish greens! Try making some sautéed radish greens or radish green pesto.
Step 3: Place your radishes into an oven-safe skillet or onto a baking sheet, give them a good drizzle of olive oil, then use your hands to rub the oil in. Get a nice even coating!
Step 4: Pop those radishes into the oven and let them roast until they're tender and lightly browned. The skins should look crispy.
Make sure to flip them about halfway through roasting!
Step 5: Your roasted radishes are done! Enjoy them asap, as they won't stay crispy for long.
Frequently Asked Questions
It certainly is.
I don't recommend completely omitting the oil, but you could cut it down to about a teaspoon. You just need enough to get the radishes completely coated.
Roasted radishes are best enjoyed right away. But if you do have leftovers, keep them in an airtight container in the fridge for up to three days. The best way to reheat them is in the microwave. Place the radishes in a microwave-safe bowl, cover it with a damp paper towel, and zap them in 30 second to one minute increments, until hot. They won't get crispy again, but they'll taste good!
The best thing about these is that you can enjoy them with just about anything! Try serving them on a salad or in a meal bowl. They're also great as a side with a veggie burger, like my spicy kidney bean burgers, or a main dish like my balsamic tofu steaks, or vegan Cornish pasties.
More Easy Side Dishes
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📖 Recipe
Roasted Radishes
Ingredients
- 2 medium bunches radishes, Note 1
- 1 tablespoon olive oil
- ¼ teaspoon salt, or to taste
Instructions
- Preheat the oven to 425°F.
- While the oven heats up, cut the leaves and stems from your radishes. Wash the radishes well and cut them in half. You can leave any very small radishes whole if you'd like.
- Place the radishes into a large oven-safe skillet or on a baking sheet. Drizzle them with olive oil, then use your hands to rub in the oil.
- Place the skillet or baking sheet into the oven and roast the radishes for 15 to 20 minutes, flipping them once, about halfway through cooking. The radishes are done when they're easily pierced with a fork, have some browning, and the skins have gotten wrinkly and crispy.
- Sprinkle the radishes with salt to taste. You can also add any other seasonings you like, such as black pepper, fresh herbs, dried spices, or lemon juice.
- Serve immediately.
Notes
- The total weight of your bunches should be about a pound, as measured before removing the greens.
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I will be making this in the next few days, and I'm very excited.
But I should caution anyone with a funky digestion about radishes. They can be hard to digest, especially when raw. I once landed in the ER because of raw radishes, and another time because of cooked Ube cheesecake (a purple yam). I wouldn't substitute radishes for potatoes 100%, but maybe include them as a small side dish to complement potatoes. They are super tasty, but don't overdo it.
I also highly recommend the radish greens recipe. You'll never waste greens again! Delicious!! Thank you Connoisseurus Veg!
Another crazy good recipe.
Thanks for all the great posts over the years.