Roasted Radishes

These roasted radishes are first tossed in butter and olive oil, sprinkled with salt and pepper, and then slid in the oven until surprisingly sweet and tender. Keto friendly.

A grey bowl filled with roasted radishes, sprinkled with thyme.

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.–Renee Schettler

Roasted Radishes

  • Quick Glance
  • (1)
  • 5 M
  • 35 M
  • Serves 4 to 6
5/5 - 1 reviews
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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. Originally published May 11, 2010.

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Recipe Testers' Reviews

Roasting vegetables really concentrates their flavor and brings out their sweetness. And thankfully these 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. In my opinion they were tasty and pretty enough to give this recipe a TC; however, if you don't enjoy a slightly turnipy taste, these may not be for you.

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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  1. 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.

  2. I too had sauteed radishes before, but not roasted any until seeing this recipe. They were so good! I liked roasted better than sauteed. The radishes I used had quite a spicy bite to them when raw, and the roasting mellowed them out nicely.

  3. David, this sounds like a really interesting way of eating radishes. I have sauteed them but never roasted them. This sounds really good.

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