By Ali Slagle
Updated Oct. 12, 2023
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- 4(266)
- Notes
- Read community notes
When roasted, radishes are no longer snappy and spicy but rather juicy, meaty and sweet. You’re in luck if they come with their greens attached, because they roast into delicate chips that provide great textural contrast. A drizzle of honey accentuates their sweetness, though the radishes could also be finished with something bright (like a soft herb or some lemon juice), spicy (like grated garlic or red-pepper flakes) or savory (like miso butter or anchovy butter). Eat as a light side dish to grilled fish, crispy chicken or stewed lentils, or folded into a grain or green salad.
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Ingredients
Yield:4 servings
- 1bunch large radishes (about ¾ pound), tails removed, greens trimmed and reserved (if available), and bulbs halved stem to tail
- 1 to 1½tablespoons extra-virgin olive oil
- Salt and pepper
- Honey (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
52 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 208 milligrams sodium
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.
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Preparation
Step
1
Heat the oven to 400 degrees. If your radishes have fresh-looking greens, wash and dry them well. On a sheet pan, toss the radishes and greens with the oil (1 ½ tablespoons if using greens; 1 tablespoon if not). Season with salt and pepper. Arrange the radishes cut side down. (It’s OK if the greens are crowded.)
Step
2
Roast until the radishes are crisp-tender and translucent, the cut sides are golden in spots and the greens are crisp, 15 to 20 minutes. Drizzle with honey, if desired.
Ratings
4
out of 5
266
user ratings
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Cooking Notes
Lesley
I discovered roasted radishes while attending a wine festival here in Goochland County, VA. They had a frontier village at the site and the re enactors were cooking them. I despise raw radishes, but roasted they are very tasty and I mix them now with my root vegetable casseroles.
Maria
I prefer to roast the roots halfway first, toss the greens with red wine vinegar, and than add them to the pan so they are cooked tender instead of burnt to a crisp.
Martha
I’ve been roasting radishes for years. It’s amazing how roasting changes this vegetable into something entirely different. I also love to roast broccoli rabe. It tames the excessive bitterness, which previously I had to peel the stems in order to accomplish this. My old method was wasteful and laborious. Now, just season and toss with a little olive oil. Roast at 400 for about 15 minutes or until the stems are crisp tender.
Loves to Cook
400 degrees for 20 minutes did not result in caramelized radishes, but still was good. Next time I will raise the oven to 425.
Helen
Radishes ended up being kind of mushy. Not what I expected at all. They were large so the cooking time was longer. They never really got crisp. The taste was underwhelming. I feel like they have too much water in them to ever be crisp. Not sure what I did wrong.
Joe
Made a couple modifications, and this was awesome! Tossed the radishes with a bit of garlic powder and herbes de Provence, and they didn’t need honey at the end. Never would’ve thought to roast radishes, but they turned out to be a treat.
Andy
This was a great way to add a lot of radishes to a butter lettuce salad, delivering a lot of visual interest and textural contrast without overpowering the dish with too much radish-y bite. I roasted with just olive oil and salt, roasted long enough that the skin was wrinkled but the radish was still firm, and served them over a bed of butter lettuce tossed in a lemon djion vinaigrette, along with pickled shallots, crushed castelvertrano olives, and a dusting of chopped pistachios.
Grey
My family loves radishes for their crisp texture and slightly bitter taste. This turns them into mushy, semi-sweet, forgettable sides. Not a recipe I'll try again.
John V
I love roast radishes. I discovered them by chance tossing stuff in the oven. I like to offer hot honey when I serve these.
Sue W.
Followed recipe. I used a cast iron pan and added about 10 minutes to cook time. Added the honey when warm. They were excellent cold the next day.
AnnR
This was good, but as others noted, my radishes didn't caramelize. In addition, they exuded water, though I definitely dried them off after washing. I might finish them in a pan.
Jude
Lovely texture and understated, unusual flavor. I added a lot of garlic powder since the radishes could use a bit of a boost of flavor (it seems as if the anchovy garlic butter would be perfect with these). Very easy. Do well in a convection oven.
Wroena
I think I hoped this would make me like radishes better. Nope.
Susan
Bri…what temp and time for air fryer, please?
Bri
Love this in the air-fryer!
Cheryl McDonald
Meh. They definitely need something else to make them interesting. Not sure I'd do this again.
Maddie
Who knew?! I had no idea that roasting radishes would turn them so mild and juicy. They were fun to try, but I think they need something to jazz them up a little -- otherwise, they don't have much flavor. Maybe a soy sauce/sesame oil marinade?
Helen
Radishes ended up being kind of mushy. Not what I expected at all. They were large so the cooking time was longer. They never really got crisp. The taste was underwhelming. I feel like they have too much water in them to ever be crisp. Not sure what I did wrong.
Maria
I prefer to roast the roots halfway first, toss the greens with red wine vinegar, and than add them to the pan so they are cooked tender instead of burnt to a crisp.
Maria
really good! greens and root
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