Coming into season in spring, cooked radishes are often overlooked; resigned to the crudité table with celery and dips. Well, I’m here to upgrade the humble radish from an appetizer to a side dish with this delicious roasted radish recipe (try saying that a few times fast!). When raw, these root vegetables are zesty and crisp. But roasting them in the oven transforms them and brings out their natural sweetness. I’ve paired them with other complimentary flavors like garlic, herbs, and lemon juice to make cooking radishes not just delicious, but easy. Part of the cruciferous vegetable family, roasted radishes are a great way to add color and flavor to your five-a-day. Plus, they are packed full of goodness. Radishes were frequently used in ancient Chinese medicine and are naturally low in calories and fat. The crispy, but deliciously tender roasted radishes are generally in season during the height of spring – from April through to June – though you’re likely able to find them in grocery stores throughout the year. There are also a huge variety of radishes to choose from, though the most popular looks similar to a cherry tomato – small, spherical, and a deep red color that transitions to pink when it’s being roasted in the oven.
What Do Roasted Radishes Taste Like
When served raw – in many of their known varieties – radishes are crisp, peppery, and packed with a spicy flavor (though not like a chili). However, roasting radishes transforms them into sweet, tender veggies with a far milder flavor than their raw counterparts. They’re much easier to eat when cooked and are far better for the palates of those who turn their nose up at radishes.
Roasted Radishes Ingredients
You only need a few simple ingredients for this low carb side dish.
Fresh radishes: I prefer globe radishes as they tend to hold up better in the oven. Olive oil and butter: You can use other oils (avocado, sunflower, etc) and plant-based butter if you prefer. Garlic: I love using fresh garlic in this recipe (it gives a great flavor to roast radishes), but you can also use garlic powder. Herb of choice: I use thyme, but you can use any herb you like. Dill, oregano, rosemary, or French parsley all work well. Lemon juice: You can use citric acid or wine vinegar if you’re in a pinch. Sea salt and black pepper: to taste.
How to Roast Radishes
How to cook radishes in the oven is easy, following a few simple steps. Fist, make sure to preheat the oven to 425ºF/220ºC. In the meantime, clean the radishes well, trim and then cut them in half. If they are very small, no need to cut the radishes, just leave them whole. Chef’s Tip: Don’t discard the radish tops. You can make delicious radish greens pesto with them and some parmesan cheese! Mince or grate the garlic and roughly chop the herbs. In a baking pan, combine the oil, garlic, and herbs. I make sure the herbs are coated with oil so they don’t burn. Then add the radishes and coat them with the oil – you can use your hands or a spoon/spatula to mix them up. Spread the radishes out in a single layer on the baking sheet. Bake them at 425ºF/220ºC for about 20-25 minutes. Toss/stir after 10 minutes so your radishes are evenly baked on each side. The roasted radishes should be fork-tender when ready, so test them before removing them from the oven. Once done, add the butter and let it melt over the hot radishes. You can even use garlic butter for extra flavor. Drizzle lemon juice over the top and serve. You can also garnish them with parsley, dill, or chives. Or you can drizzle some hot honey over them.
What to Serve with Roasted Radishes
As a versatile side dish, roasted radishes are a great compliment with other veggies, as well as some dinnertime staples:
Pair roast with roast and set up the radishes alongside roasted onions, roasted asparagus, or oven-roasted red potatoes. If you’re looking for a lower-carb meal, these baked radishes are excellent paired with simple grilled dishes, like grilled cauliflower steaks, chicken drumsticks (I make mine in the Air Fryer), or with a piece of oven-baked salmon. With their sweet flavor, roasted radishes are also a great choice for adding to a salad for some extra goodness. You can easily substitute it for raw radish in a beet and carrot salad or rainbow chopped salad. And of course, if you love your dips, then I recommend serving them with a tangy, cooling dip like a ranch dressing, a classic creamy homemade hummus, this avocado crema, or even just with a bowl of simple authentic guacamole.
What’s your favorite way to enjoy them? Let me know in the comments below or check my post showing different methods to prepare radishes.
More Roasted Sides
Easy Roasted Artichokes Garlic Roasted Potatoes Roasted Brussel Sprouts Quick Pickled Daikon Radish Roasted Beets in the Oven
If you try this roasted radishes recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
