Roasted Radishes

Roasted Radishes

Roasted Radishes: who knew? All these years we’ve been slicing them for salads when the best way to enjoy them is roasted, lightly caramelized, and oh-so tender. The game has been changed, friends.

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Why You’ll Love This Oven-Roasted Radishes Recipe

• Radishes, Minus the Bite. Fresh radishes are peppery and crisp, which may or may not be your jam. Regardless! When you roast them, they are completely transformed—even more than Roasted Cauliflower and Roasted Brussels Sprouts. The peppery flavor fades into the background, replaced with a slight sweetness; the crisp texture turns tender and almost succulent. You’ll wonder how this is the same vegetable.
• Easy Peasy Side Dish. We all need them in our arsenal—those hands-off sides you can throw together while making a more hands-on main dish like Chicken Saltimbocca. You’ll love the low effort, high reward nature of this recipe for roasted radishes!
• A Fab Way to Use Radishes. Whether your CSA box had radishes tucked in with the psalads greens, or you just couldn’t resist grabbing a bunch of rosy red radishes at the farmers’ market and have no idea what to do with them, this is an excellent recipe to bookmark so you have it on hand when you need it.

How to Make Roasted Radishes

The Ingredients

• Radishes. Red radishes are the classic, but don’t sleep on watermelon radishes, French breakfast radishes, and other heirloom varieties. All radishes can be roasted!
• Flaky Sea Salt. You’ll need your standard S&P for seasoning too, but some flaky salt like Maldon or fleur de sel adds some oomph.
• Fresh Herbs. Chives or parsley are optional, but they liven things up a bit.
• Honey Butter. Roasted radishes have a subtle sweet flavor, but you can lean into this with a drizzle of honey butter before serving. It’s a delight!

The Directions

1. Prep. Trim the radishes, then cut small radishes in half and larger radishes into quarters.

2. Season. Place the radishes on a parchment-lined baking sheet and toss with the oil, melted butter, salt, and pepper.

3. Arrange. Spread the radishes on the baking sheet and make sure they’re all cut side down.

4. Roast. Bake radishes at 425 degrees F until crisp-tender and almost translucent.

5. Finish. Mix the melted butter and honey in a small bowl and drizzle over the roasted radishes just before serving. Garnish with flaky salt and herbs and ENJOY!

What to Serve with Roasted Radishes

• Meat. Think of roasted radishes as your low-carb alternative to potatoes in the meat-and-potatoes equation. Serve them with everything from Air Fryer Chicken Thighs to Grilled Pork Chops.
• Fish. For an effortless meal, make Air Fryer Fish or Air Fryer Salmon Bites while the radishes roast in the oven.
• Polenta. One of my favorite ways to use roasted radishes is nestled in a bowl of Creamy Polenta, with a drizzle of good olive oil and freshly ground pepper on top.
• Risotto. Mushroom Risotto would be fantastic.
• Salad. Add radishes to this Roasted Vegetable Salad, or use them to bulk up Arugula Salad.

Recipe Tips and Tricks

• Try to Buy Similar Size Radishes. They’ll all finish cooking at the same time. While you can cut bigger radishes into quarters, I think halved radishes have more aesthetic appeal, especially if you’re making these for a dinner party or holiday.
• Cut Side Down. The cut side has more surface area, which means you’ll get a bigger bang for your buck in the flavor department when that surface area is in contact with the hot pan. Hello, glorious caramelization!
• Experiment With Other Finishes. Swap the honey butter for miso butter (just mix shiro miso with the melted butter instead of or in addition to the honey); finish with a squeeze of fresh lemon juice, or maybe that bottle of fancy vinegar or olive oil you picked up from your local gourmet shop. Freshly grated Parmesan is always a welcome addition too! As with any Oven Roasted Vegetables, there’s lots of room for customization.

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Roasted Radishes

Subtly sweet, caramelized, and tender-crisp, this roasted radishes recipe tames raw radishes' peppery bite. A fast, elegant side!

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 3 -4 servings

Calories 133kcal

Author Erin Clarke / Well Plated

Ingredients

For the Roasted Radishes:

• 1 pound radishes
• 1/2 tablespoon extra virgin olive oil
• 1 tablespoon melted unsalted butter or 1 tablespoon additional olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• A few pinches flaky salt such as Maldon or fleur de sel
• Chopped fresh chives or parsley optional for serving

For the Honey Butter (optional for serving):

• 1 tablespoon unsalted butter melted
• 1 tablespoon honey

Instructions

• Place a rack in the center of your oven and preheat to 425°F. Line a baking sheet with parchment paper.
• Trim off the tips and stems of the radishes. Discard the tips (if the greens are attached, see notes). Slice the radishes in half stem to tail (or quarters if some are much larger than the others), and place them on the baking sheet.
  
• Toss with the oil, 1 tablespoon of the melted butter (or 1 tablespoon additional oil), kosher salt, and pepper until evenly coated. Spread into an even layer, then turn the radishes so the largest cut side is touching the pan.
  
• If making the honey butter, while the radishes roast, in a small bowl combine the butter and honey.
  
• Roast the radishes until they are crisp-tender and turning translucent, about 20 to 25 minutes. Drizzle with the honey butter and top with the flaky salt and chives. Enjoy hot or at room temperature.
  

Notes

• If your radishes still have the green tops attached and those tops look fresh, you can roast these too! After trimming them from the radish (leave the stems attached, wash and dry them well. Toss them with the radishes on the sheet pan.
• TO STORE: Refrigerate roasted radishes in an airtight container in the refrigerator for up to 3 days. While you can also freeze roasted radishes for up to 3 months, it’s not ideal; their texture will suffer after freezing, thawing, and reheating.
• TO REHEAT: You can eat them cold, let them come to room temperature, or reheat them in the microwave, in a 350ºF oven, or in the air fryer.

Nutrition

Serving: 1(of 3) | Calories: 133kcal | Carbohydrates: 11g | Protein: 1g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 20mg | Potassium: 359mg | Fiber: 2g | Sugar: 9g | Vitamin A: 244IU | Vitamin C: 22mg | Calcium: 41mg | Iron: 1mg

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