Roasted radishes recipe

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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Roasted vegetables

Give spring's earliest crop of radishes a new taste by roasting them in a hot oven with olive oil and thyme, then serving them drizzled with lemon juice.

6 people made this

IngredientsServes: 4

  • 2 bunches radishes, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried thyme
  • salt to taste
  • 1/2 lemon, juiced

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Preheat oven to 230 C / Gas 8. Line a baking tray with foil.
  2. Slice radishes into halves; cut any large radishes into quarters. Stir olive oil and thyme together in a bowl and toss radishes in mixture to coat. Spread radishes onto prepared baking tray; sprinkle with salt.
  3. Roast in the preheated oven for 15 to 20 minutes, or until tender but firm in the centre, tossing every 5 minutes or so. Drizzle with lemon juice.

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Reviews & ratingsAverage global rating:(36)

Reviews in English (27)

by kimbopumpkin

Have tried this recipe using white radish but it was so-so. Don't think white radish tastes good oven baked unfortunately - found it to be somewhat lacking in flavour... will have to find another way of cooking white radish...-20 May 2013

by lindawalsh

I thought this was absolutely delicious. I think by adding more salt to my liking made it tasty and not bland. I guess too much salt is not good for you so adjust accordingly-28 Jun 2013

  • 2 1/4 pounds radishes, without greens (1kg about 30 medium radishes), larger radishes halved or quartered so that all pieces are roughly the same size (see note)
  • Extra-virgin olive oil, for drizzling
  • Kosher salt
  • 3 tablespoons unsalted butter (40g 45ml)
  • Minced fresh tarragon and parsley leaves, for garnish

Preheat oven to 400°F (200°C) and line a rimmed baking sheet with aluminum foil.

In a medium mixing bowl, toss radishes with just enough olive oil to coat and season with salt. Arrange in an even layer on the prepared baking sheet and roast in oven, stirring occasionally, until radishes are tender and very lightly browned, about 40 minutes.

In a medium skillet, melt butter. Add radishes and toss to coat. Remove from heat and stir in just enough minced herbs to lightly coat radishes. Season with salt, if needed. Serve.

Radish Health Benefits

Innocuous on the veggie platter, the health benefits of radishes are rather amazing. They are a wealth of vitamins and minerals, including Vitamins A, E, K, B6 plus fiber, zinc, calcium and even iron.

Radishes can help alleviate conditions such as jaundice, digestive upsets or urinary issues, heart problems, diabetes, and cancer. They even have anti-bacterial properties which can help with colds and other respiratory issues.

In a pinch, you can use radish juice to soothe a bug bite, treat a fever, or wash your face. I’m not going to say they’re magic but pretty close. Plus, each radish offers no fat and nearly no carbohydrate in a one calorie package.

This roasted radishes recipe couldn’t be simpler. It only has five ingredients, after all – three of which are pantry staples. I also tried them with shallots in place of onions and they were lovely. If you’d like to get fancy, feel free to season the radishes and onions with dried herbs like rosemary or thyme. See more side dish recipes here!

Believe it or not, this was my first time trying roasted radishes, and I was a big fan! Funny, Madison loves raw radishes with salt which always shocks me as that is not typical kid food. But I personally never cared for them.

So when I get my friend Rebecca’s cookbook The Ultimate Guide to Vegetable Side Dishes (affil link) and saw this recipe I was so curious.

Rebecca says “Radishes can be polarizing, but I’m on a mission to make everyone love them – these Roasted Radishes and Onions are just the way to do it. They are tender, crisp-on-the-outside, sweet, and mild – yes, mild! Roasted radishes are so sublime they’ll convert even the biggest radish hater.”

She’s right, I’ve been converted! Radishes are a also a great low-carb, keto vegetable, so this side is perfect if you’re watching your carbs. See all of my keto recipes here.

Her book is filled with 100 vegetable side dishes such as:

  • The World’s Best (and Easiest!) Baked Potatoes
  • Buffalo Cauliflower “Wing” Bites
  • Pepper Jack Corn Fritters
  • Garlicky Baked Asparagus Fries
  • Roasted Ginger-Sesame Green Beans

Roasted Radishes Variations

You can follow the recipe I’ve shared below, but also feel free to adapt it to your tastes and what you have available. In the video I shared my chosen inclusions (garlic and parmesan) and here are options for you to choose from:

  • Instead of Extra Virgin Olive Oil, you could use coconut oil or melted butter
  • Seasoning – choose from salt, pepper, paprika, oregano, parsley
  • Flavouring – choose from parmesan, lemon zest and juice, garlic, balsamic vinegar
  • Sweetness – if you include sweetness in your diet, you could drizzle over a teaspoon or tablespoon of honey or maple syrup

Roasted Radishes Recipe

  • 500g/1.1lbs Radishes
  • 2 Tablespoons Extra Virgin Olive Oil
  • Salt & Pepper, to taste
  1. Preheat the oven to 200C/400F and get out an oven proof dish.
  2. Wash the radishes, remove any leaves and cut in half.
  3. Place into the oven proof dish.
  4. Drizzle over the extra virgin olive oil and shake over salt and pepper to taste.
  5. Add any other seasoning or flavour you like.
  6. Place into the preheated oven for 10 minutes.
  7. Remove from the oven, toss and place back into the oven for a final 10 minutes.
  8. Serve and enjoy.

You can feel free to cook your roast radishes for longer, for a more golden brown finish. To me, these are perfect and flavourful and a wonderful alternative to roast potatoes.

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How to roast radishes

Roasting radishes is incredibly easy, but here are a few tips to make sure they come out perfectly every time.

  • Even sizes = even roasting. Since radishes often come in a variety of sizes in one bunch, make sure that the radishes are all relatively the same size. Leave the small ones whole but cut the larger radishes into halves or even quarters to ensure that all the pieces roast evenly.
  • Leave the skin on. You don&rsquot need to peel radishes to roast them. Save yourself time and energy and roast the radish whole.
  • Give them space. Don&rsquot overcrowd the baking sheet &ndash make sure there&rsquos some space between the radishes and make sure they&rsquore laid out in a single layer.
  • Give them a toss. Make sure you stir the radishes at least twice during roasting to ensure that all sides are evenly roasted.
  • Test them. Oven-roasted radishes are ready when they are soft inside (like a baked potato). To test, pierce one of the radishes with a fork &ndash if it goes in with no resistance, the radishes are ready.

Whole Roasted Radishes

When it comes to radishes, our usual MO is to do as the French do: Slice them up and eat them with salted butter. It&rsquos simplicity at its best. And it&rsquos for that same reason we stopped in our veggie-loving tracks when our recipes editor told us about whole roasted radishes. Just toss a few bunches with olive oil, lemon juice, salt and pepper, and then get them in the oven. Seriously--that&rsquos it. We love them alongside roast chicken or slow-cooked salmon. or sliced on bread smeared with salted butter. (Old habits die hard, you know.)

2 bunches radishes, ends and tops trimmed

1 teaspoon freshly ground black pepper

1. Preheat the oven to 400°F.

2. In a large bowl, toss the radishes with the olive oil and lemon juice. Season with salt and pepper and toss to combine.

3. Roast until the radishes are tender and browning at the edges, 25 to 30 minutes. Serve warm.

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Recipe Summary

  • 1 bunch radishes, trimmed and halved
  • 1 medium onion, halved and sliced
  • ½ teaspoon lemon zest
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried dill
  • ¼ teaspoon garlic powder
  • 1 pinch salt and ground black pepper to taste
  • 3 tablespoons olive oil

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Place radishes and onion in a medium bowl. Sprinkle with lemon zest, thyme, dill, garlic powder, salt, and pepper. Drizzle with olive oil and toss to coat. Spread on the baking sheet in an even layer.

Roast in the preheated oven, stirring every 5 to 10 minutes, until edges are beginning to brown and radishes are fork-tender, 20 to 25 minutes. Taste and season with additional salt, if desired.

Roasted Radishes and Root Vegetables

Today’s Roasted Radishes and Root Vegetables is as pretty and colorful as it is delicious! It’s also quick and easy to prepare – and really – you can make this side dish with just about any root vegetables you have on hand.

The unlikely hero in this dish is the red radish! Different from the radish’s spicy and almost peppery flavor when eaten raw – the roasting process really mellows the peppery bite into something uniquely delicious. (I know…who knew that radishes could be so wonderful when they are roasted in the oven?!)

We also added more great flavor to these Roasted Radishes and Root Vegetables by infusing the olive oil with some fresh thyme before using it to roast the vegetables.

As you look to make this Roasted Radishes and Root Vegetables recipe, you can add even more color to your dish by looking for special varieties of colorful root vegetables such as purple carrots, yellow or orange beets, and even different varieties of radishes that come in other colors.

These Roasted Radishes and Root Vegetables are delicious served alongside our Country Baked Chicken or our Perfect Pan-Seared Steak.


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