Roasted Radishes
If you’ve stopped by the blog before, you know that fresh produce is a big theme around here. As anavid gardener, former farmhand, and Farmers Market Shopper, it could be said that I have radishes in my kitchen frequently. This means I need more than one way to use them, and I know you probably need some ideas too. These roasted radishes are for you if you’ve got a bunch of them from the Farmers Market or your CSA or if your garden explodes with them like mine does. This simple and flexible recipe will take you right through the radish season with ease!
Radishes are one of the first signs of Spring, and they are everywhere at Farmers Markets at the start of the season.
A recipe like this one is one of the best ways to eat seasonally while adding some variety to what you cook. Cooking with the seasons is one of my secrets to help avoid getting into a cooking rut, and it is something I suggest that you try in your own kitchen!
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, and their crunchiness when raw goes away. This does not mean they are mushy, but that they hold their moisture when roasted, making them pleasantly soft.
Roasting them completely changes their flavor. Their peppery bite dissipates into a mild creaminess that you have to taste to believe, with an almost buttery texture.
I love them with asparagus soup, or they are nice added to a farro salad or green salad. They also make a nice and unexpected brunch side. Raw radishes are very common in a simple green salad, but why not stir in some roasted ones instead?
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.
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.
Radish Varieties For Roasting
There are so many radish varieties out there, but I’m going to go over the ones that I have found through my experience and testing to be the best for roasting.
Easter Egg-
These are sold in colorful bunches of red, purple, and pink. You’ll find these at most Farmers Markets and some grocery stores.
Cherry Belle-
This variety is what you see at the grocery store most often. They are dark fuchsia/ red in color.
French Breakfast-
These are what you see in the photos for this recipe. They are elongated in shape and a little milder than the other varieties listed.
Don’t buy bagged radishes with the greens removed that are sold in plastic bags. They are not as fresh.
When buying radishes, look for bright greens that are not browning or rotting, and make sure the radishes are firm and free of cracks. Radishes lose moisture through their cracks, making them less ideal for roasting.
Flavor Variations For Roasted Radishes
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.
This recipe is amazingly versatile. I love these with a drizzle of basil vinaigrette or tahini sauce. Seasoning them with a little cumin, sumac, or fresh herbs like thyme or tarragon can transform their flavor even further.
To try these ideas, just stir about a half teaspoon of one of these listed herbs along with the salt and pepper. If you are going to try fresh herbs, stir them into the radishes after roasting, otherwise they will burn in the oven.
They are also wonderful tossed in just a little melted unsalted butter and good sea salt after roasting, or you can try tossing them in some chive compound butter!
While you’re at it, don’t throw away those radish greens! Add them to pesto, or a garden salad or other green salad. They are also great on a veggie sandwich.
Amy’s Tips For Roasting Radishes
- One of the best and most important tips I can give you about roasting radishes is that you can’t crowd your sheet pan. Use more than one if needed. If they are too crowded they are just going to steam and you won’t get those little bits of browning that bring so much flavor.
- The ideal roasted radish is lightly browned on the outside and soft on the inside. The way to achieve this is high heat, so that the radish cooks on the outside before the inside dries out.
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!
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Roasted Radishes
Roasting radishes is simple and surprisingly delicious, and transforms them from a peppery bite into a mellow and versatile veggie side. This recipe is great for radish skeptics and vegetable lovers alike.
- Total Time: 20 minutes
- Yield: 4 Servings 1x
Ingredients
Instructions
- Turn your oven on to 425 degrees and make sure there is a rack in the center of the oven. Remove the greens from the radishes.
- Cut the radishes in half lengthwise, or into quarters if they are large.
- Place them on a large rimmed baking sheet and drizzle with the 2 tablespoons of avocado oil and stir to coat.
- Season with the 1 teaspoon of salt and 1/2 teaspoon of pepper and stir to coat.
- Roast for 10 to 15 minutes, stirring halfway through. Once you notice the radishes beginning to brown and they pierce easily with a fork, they are ready!
- Chop fresh chives until you have 2 tablespoons and sprinkle over the top and serve.
Notes
Don’t get rid of those radish greens after you trim them! Add them to a salad or sandwich, or make some pesto. They are edible with a mild flavor.
You can use whatever radish variety you like or can find. Just make sure they are not soft, and that the greens if still attached when you buy them) are still nice and green with no browning.
I advise against buying already trimmed radishes in plastic bags. Some grocery stores carry them, but they are not very fresh and many are often starting to brown and are not able to be used.
Variations for Roasted Radishes
This recipe is amazingly versatile. I love these with a drizzle of basil vinaigrette or tahini sauce.
Try seasoning them with a little cumin, sumac, or fresh herbs like thyme or tarragon.
They are wonderful tossed in just a little melted unsalted butter after roasting, or you can try tossing them in some garlic scape butter!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sides and Salads
Nutrition
- Serving Size:
- Calories: 94
- Sugar: 0 g
- Sodium: 617.7 mg
- Fat: 7.2 g
- Carbohydrates: 6.1 g
- Protein: 2.5 g
- Cholesterol: 0 mg
my Uncle Victor loved these radishes in beef stew. I find them having too much of a pepper flavor cooked this way. exploring this thought more I found I love sliced Daikin radish in beef stew along with the other beef stew veggies. watermelon radishes are great sliced in a raw veggies platter. They are a beautiful color.
I like radishes in stew as well, it reminds me a little bit of turnips in a way. I also love watermelon radishes but they can be hard to come by where I live. You are right, they are a beautiful color!
Great recipe! Love new ways to use radishes.
Me too, Ash!
I have been wanting to try roasted radishes and keep forgetting because they are never on my grocery shop’s page when I order!
Thank you for the reminder.
So simple, versatile, and delicious! Thank you for sharing!
You’re welcome Allie!
Great recipe! Thank you
You’re welcome Therese!
Fun fact– roasted is the only way I eat radishes. Someone recommended that cooking method for me a few years back and haven’t looked back. I find them to be such a great alternative to starchy veggies when you have that “starchy” craving.
They are so good roasted, it’s my favorite way to eat them once I tried them that way!
I love roasted radishes, and wish more people knew how delicious they are when roasted. Have never tried roasting this kind, so definitely adding this to my kitchen to-do. Have a great week!
Radishes really are great roasted, aren’t they? You have a great weekend as well Angie!
I’ve only had radishes in salads. This is a new twist I will have to try.
I hope you like them Susan!