The first garden crop to enjoy each spring is the humble radish. Whether you grow your own, stop by a farmer's market, or the produce counter, I urge you to make this delicious side dish! They can be roasted the way you enjoy them the best. Tender and crusty on the outside is our favorite!
If someone had told me that I would love roasted radishes, I would have said, "are you kidding?"
Actually, I have never and I do mean never, been a fan of a large radish. They are hot or spicy and often overpower any salad or sandwich they are put on or into. The first time I ate a hot radish, I thought of horseradish immediately. And then I ran across a recipe for Oven Roasted Radishes. And my opinion of the humble radish will never be the same! And you might feel the same after trying this recipe...
The lowly radish is a bit under used, if I say do so myself. Usually they are a pop of color on a vegetable tray for large dinner gatherings or they were in my childhood home. We would put a small pile of salt on the edge of our dinner plate and then dip the radish into the salt before taking a bite. I remember as a kid the hot after taste of the big radishes, preferring the smaller ones. Sometimes they were sliced into a salad.
The lowly radish is a bit under used, if I say do so myself. Usually they are a pop of color on a vegetable tray for large dinner gatherings or they were in my childhood home. We would put a small pile of salt on the edge of our dinner plate and then dip the radish into the salt before taking a bite. I remember as a kid the hot after taste of the big radishes, preferring the smaller ones. Sometimes they were sliced into a salad.
Once married radishes were once again added to vegetable trays in my own home. Largely because I had no fresh ideas to use them once they began showing up in the marketplace. But the truth is roasted vegetables are one of the easiest ways to get more vegetables onto your table and hopefully into your family at meal times. Yes, even radishes!
Simple recipes are often the best ones!
In my traipse through Pinterest looking for more radish recipes, I came across this one for a simple roasted radish side dish. Oven Roasted Radishes are not only delicious, but also very easy to prepare. Plus this recipe actually tames those large radishes that do have a bit of a bite to them, making them the star of the show.The first time I made these we had invited another couple over to share dinner with us, one summer evening. Now I know most cooks do not make a new recipe when they have guests coming over. Instead offering tried and true favorites for a successful meal. But I have been a new recipe with guests coming over rebel for a few decades now and as always it was fun seeing how much this dish was enjoyed. Turns out, everyone loved them! Even me...
And the preparation is very simple.
Unfortunately, since I was fairly busy with the whole process of having friends over for dinner, I did not snap any photos of the preparation. But it is so simple you don't really need photos. You simply wash, cut off the tops, cut in half, toss with olive oil and salt and roast. See no photos needed. Fortunately radishes are easy to grown, making them a hoop house crop available almost the year round. And radishes are one of the first crops to come out of a garden, yours or your local farmers market. When they do, I hope you give Oven Roasted Radishes a try, they really are good!
Some additional thoughts on this recipe:
If the radishes are one bite in size, it is best to eave them whole.
Most bunches of radishes contain large and small radishes, I only cut the large ones in half.
Don't throw out the tops, save them and make a batch of Radish Top Pesto, you can thank me later! It is spicy and delicious, just like Oven Roasted Radishes!
Ingredients needed for this recipe:
- radishes
- olive oil
- salt
- pepper
You will also need the following:
- kitchen knife
- cutting board
- baking sheet
- serving bowl
Now we are ready to begin!
Oven Roasted Radishes
adapted from: the kitchn
450-degree oven
UPDATED: 02.24.2025
2 large bunches of radishes
2 large bunches of radishes
or about 1 pound of radishes from your own garden
olive oil
salt
olive oil
salt
fresh ground pepper
Wash well, trim off the tops (save for pesto, see above)
Wash well, trim off the tops (save for pesto, see above)
Cut the large radishes in half.
In a large bowl, toss the radish halves with 2 T olive oil.
Place radish pieces cut side down on a large baking sheet.
Sprinkle with salt and pepper, and roast for 10-12 minutes until a golden brown and a slight crunch remains.
OR:
Roast 16-20 minutes for a deeper brown flavor and softer interior.
Storage options for Oven Roasted Radishes. Store leftovers covered in the refrigerator for up to three days. Do not freeze this dish. Reheat gently before serving, if desired.
In a large bowl, toss the radish halves with 2 T olive oil.
Place radish pieces cut side down on a large baking sheet.
Sprinkle with salt and pepper, and roast for 10-12 minutes until a golden brown and a slight crunch remains.
OR:
Roast 16-20 minutes for a deeper brown flavor and softer interior.
Storage options for Oven Roasted Radishes. Store leftovers covered in the refrigerator for up to three days. Do not freeze this dish. Reheat gently before serving, if desired.
UPDATE:
For your convenience, a "copy and paste" version of Oven Roasted Radishes has
been included below.
You may also enjoy:
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Printable "copy and paste" version:
Oven Roasted Radishes
adapted from: the kitchn
450-degree oven
adapted from: the kitchn
450-degree oven
UPDATED: 02.24.2025
2 large bunches of radishes
2 large bunches of radishes
or about 1 pound of radishes from your own garden
olive oil
salt
olive oil
salt
fresh ground pepper
In a large bowl, toss radish halves with 2 T olive oil.
Place radish pieces cut side down on a large baking sheet.
Sprinkle with salt and pepper, and roast for 10-12 minutes until a golden brown and a slight crunch remains.
OR:
Roast 16-20 minutes for a deeper brown flavor and softer interior.
Storage options for Oven Roasted Radishes. Store leftovers covered in the refrigerator for up to three days. Do not freeze this dish.
Wash well, trim off the tops (save for pesto, see above)
Cut the large radishes in half.
In a large bowl, toss radish halves with 2 T olive oil.
Place radish pieces cut side down on a large baking sheet.
Sprinkle with salt and pepper, and roast for 10-12 minutes until a golden brown and a slight crunch remains.
OR:
Roast 16-20 minutes for a deeper brown flavor and softer interior.
Storage options for Oven Roasted Radishes. Store leftovers covered in the refrigerator for up to three days. Do not freeze this dish.
~~~~
I've never been a radish fan either, but it seems like roasting them would mellow them out a bit.
ReplyDeleteIt really does! They are quite good!
DeleteThat is so interesting, I would never have thought to roast radishes. Now, I'm curious to try!
ReplyDeleteI was curious also, and it turned out that they are quite good! Thanks for stopping by, I appreciate it.
DeleteMust admit I've never dreamed of oven roasted radishes, although I love the bite I get from eating fresh radishes. Will try this dish. At What's for Dinner Sunday so hope you'll check my posts out as well. Nancy Andres @ Colors 4 Health.
ReplyDeleteHi Nancy, I hadn't either until I tried it, after reading about how to roast them. And it turns out, they are really good! Thanks for stopping by, have a great week ahead.
DeleteThanks for sharing at the What's for Dinner party. Hope your week is great!
ReplyDeleteThank you Helen!
DeleteI do not like radishes.
ReplyDeleteAre you saying that when you roast them they are no longer spicy? I may be willing if that were the case. You’ve got me curious. We grow them but I don’t eat them!
Thanks for sharing a new idea at the Homestead Blog Hop 436!
I may be willing to try it.
Laurie
Ridge Haven Homestead
Roasted the spicy heat is all but gone, and they are quite good!
DeleteI saw another recipe that mentioned roasting radishes. I have literally never thought of doing that. I guess it might be worth a try, though I do love hot, spicy raw radishes anyway.
ReplyDeleteLisa, neither did I until I saw the recipe, but I enjoyed them more than I ever thought I would! Around here radishes would often go bad in the crisper drawer, but no more...
DeleteI have never been a radish fan either but I recently saw a recipe for roasted radishes and thought I might like them that way. Roasting really does seem to mask that tart/tangy flavor so many of the strong root veggies like turnip and parsnips and I bet it would work the same with radishes too.
ReplyDeleteJoanne, I enjoyed this vegetable side dish very much!
DeleteI never even thought about eating radishes not raw. I really have to try this one!
ReplyDeleteCat, they are quite tasty, especially the large ones that have gotten "hot" with growth. Thanks for stopping by, I appreciate it.
DeleteHmmmm…. I am skeptical but because you felt the same way about radishes as I do, I’ll give it a try. I have never thought of or heard cooking them. I think they would be really good for Easter dinner. Thanks for sharing this unique recipe!
ReplyDeleteBarb, I am waiting for radishes to hit the market place so I can enjoy these once again. I have also cooked them stovetop in butter and a bit of braising. Both times they were eaten and enjoyed. Thanks for stopping by, I appreciate it.
Delete