We can’t get enough of these roasted radishes. The heat tames their bite, making them as docile as anything dug out of the ground can be. So much so that you may wish to double the amount you think you’ll need. Seriously. They disappear darn quickly.–David Leite
Roasted Radishes FAQs
As with most vegetables, roasting brings out the sweetness and tames the spicy bite that’s often present in raw radishes.
To complement this easy roasted radishes recipe, we suggest a simple grilled or roasted protein such as grilled chicken or sheet pan salmon.
If you like crispy edges on your radishes, arrange them cut side down on the baking sheet before cooking.
Roasted Radishes
Ingredients
- 1 pound (about 2 bunches) radishes
- 2 tablespoons unsalted butter , melted (or substitute olive oil)
- 2 tablespoons olive oil
- Sea salt and freshly ground black pepper, to taste
- Leaves from 3 or 4 thyme sprigs or other fresh herbs, (about 1 tablespoon), plus more for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Lop the tops off the radishes, leaving about 1/2 inch of the green stem attached, if desired. Rinse the radishes well.
- Place the radishes on a rimmed baking sheet or in a large ovenproof skillet or two. Drizzle with the melted butter and olive oil, sprinkle with the salt, pepper, and thyme, if desired, and toss to coat.
- Roast for 10 to 20 minutes, until the radishes are tender but still slightly crunchy (red radishes will turn pale pink in color, lighter radishes may turn a pale gold). The timing will depend on the size of the radishes.
- Transfer to a platter and garnish with fresh thyme or other herbs, if desired. Serve warm or at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Testers’ Reviews
Roasting vegetables really concentrates their flavor and brings out their sweetness. And thankfully these roasted radishes are no exception. They’re very good, especially if you like turnips, as that’s what I would liken the flavor to. Almost radnips! I opted to use thyme leaves, because that’s what I love. However, my radishes must have been extra plump (even after halving them and placing them cut-side down), as they took 25 minutes to roast. They remained pleasantly crunchy.
As the regular radishes were on hand, that is what I used and they were very pretty. But they would be even more beautiful if they were spring Easter egg radishes or other colored ones.
After removing them from the oven I tasted them and felt they lacked a touch of seasoning, which was remedied with a bit of crunchy gray sea salt.
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I have heard of cooking radishes before, such as the daikon but never little red radishes. I happen to have some local radishes in the refrigerator and had no idea what else to do with them. Thanks for the inspiration.
You bet, RisaG!