Roasted Radishes

Name: Roasted Radishes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 bunch large radishes (about 3/4 pound), tails removed, greens trimmed and reserved (if available), and bulbs halved stem to tail; 1 to 1 1/2 tablespoons extra-virgin olive oil; Salt and pepper; Honey (optional)

By Ali Slagle

Updated Oct. 12, 2023

Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Rating: 4(382)
Comments: Read comments

When roasted, radishes are no longer snappy and spicy but rather juicy, meaty and sweet. You’re in luck if they come with their greens attached, because they roast into delicate chips that provide great textural contrast. A drizzle of honey accentuates their sweetness, though the radishes could also be finished with something bright (like a soft herb or some lemon juice), spicy (like grated garlic or red-pepper flakes) or savory (like miso butter or anchovy butter). Eat as a light side dish to grilled fish, crispy chicken or stewed lentils, or folded into a grain or green salad.

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Ingredients

Yield:4 servings

1bunch large radishes (about ¾ pound), tails removed, greens trimmed and reserved (if available), and bulbs halved stem to tail
1 to 1½tablespoons extra-virgin olive oil
Salt and pepper
Honey (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oven to 400 degrees. If your radishes have fresh-looking greens, wash and dry them well. On a sheet pan, toss the radishes and greens with the oil (1 ½ tablespoons if using greens; 1 tablespoon if not). Season with salt and pepper. Arrange the radishes cut side down. (It’s OK if the greens are crowded.)
Step 2
Roast until the radishes are crisp-tender and translucent, the cut sides are golden in spots and the greens are crisp, 15 to 20 minutes. Drizzle with honey, if desired.

Ratings

4 out of 5

382 user ratings

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Comments

Lesley2 years ago

I discovered roasted radishes while attending a wine festival here in Goochland County, VA. They had a frontier village at the site and the re enactors were cooking them. I despise raw radishes, but roasted they are very tasty and I mix them now with my root vegetable casseroles.

Maria2 years ago

I prefer to roast the roots halfway first, toss the greens with red wine vinegar, and than add them to the pan so they are cooked tender instead of burnt to a crisp.

alexis1 year ago

Made the recipe as-is. Ate one to try it. Proceeded to eat the entire pan. 5/5 no notes.

Christina S5 days ago

I used them as an accompaniment to roast chicken! Wonderful compliment

Tracy2 weeks ago

Pretty good! Radish greens: total fail, burned. The radishes I got today from our CSA were huge, so I cut them in 6-8 pieces. Still too big, as they didn't brown much after 18 minutes in the oven (set on 425). However, they were delicious and the texture was perfect. I seasoned them w/salt & pepper, & would consider garlic salt or maybe thyme next time as well. When you bite into them, they are "juicy" from the water content. Good for radish haters, good for eating a larger quantity.

Grace8 months ago

I was able to get a bit of caramelization, but I found my radishes to be mild and a bit watery inside (luckily miso butter saved the day!). I know from past experience that the radishes my grocery store carries are already on the milder side when eaten raw, so I suspect that may have affected the outcome here. Next time I'll try to find some stronger radishes, and I might try cutting them into smaller pieces (thick rounds?) to increase the ratio of caramelized outside to soft inside.

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