Roasted Radishes

Why Roast Radishes?

I mean, why not? Roasting is the secret to loving radishes, even if you think you don’t love them. They become soft and mild when roasted, almost potato or turnip like in texture. Their peppery bite dissipates into a mild creaminess that you have to taste to believe. I love them with asparagus soup, or they are nice added to a farro salad or green salad.

Like I said in this video after a Farmers Market trip, you should be roasting them if you aren’t. When I worked at the farm, they grew all over the place and it was hard not to think about new ways to utilize them. They are a prolific producer in my garden as well, and so easy to grow that I end up needing to use them up somehow or give them away. Roasting up a sheet pan of radishes is one way to make sure they get eaten!

Radishes also take on seasonings and sauces like a dream, so you can change these up in a lot of ways, making them feel every time like you’re eating a different dish. 

I’ve got plenty of ideas for that in the recipe notes you won’t want to miss. 

Roasted radishes are a simple yet surprising way to transform a humble vegetable into something truly special. If you’ve never tried them this way before, now is the perfect time! Cooking with fresh produce doesn’t have to be complicated. All you need is a little curiosity and a willingness to try something new.

If you enjoyed this recipe and want more seasonal inspiration, tips, and scratch-made goodness, I’d love for you to join my email list. I’d love to hear from you in the comments if you made this recipe. Happy Cooking!