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Often overlooked as a side dish, Roasted Radishes have a vibrant color, creamy texture ,and a mellow flavor similar to potatoes but without all the carbs. They make a great spring side dish!
I love eating radishes raw, dipped in softened butter and sprinkled with salt. I never tried them roasted though, until a friend started eating fewer carbs and I wanted to help out.
They are surprisingly delicious and full of flavor from the first bite! They are a great root vegetable side dish for spring or a colorful addition to a salad. They’re gluten-free, vegan, and paleo-friendly! Try them; you might be pleasantly surprised!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Radishes: While they are available year-round, the best radishes arrive in April. These smaller, milder radishes are a treat for spring, and you might be able to find some additional rare varieties to enjoy.
Step-by-step instructions
- Adjust an oven rack to the middle position and preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup. In a large bowl, add raw radishes, olive oil, garlic powder, dill weed, salt, and pepper (I like at least ½ teaspoon salt and ¼ teaspoon pepper; sometimes I do a little more) and toss until coated.
- Transfer to prepared baking pan cut-side down in an even layer.
- Roast until radish pieces are fork tender-crisp and browning around the edges, about 35 to 40 minutes.
- Season to taste with salt and freshly ground black pepper.
Recipe tips and variations
- Yield: 3 cups, enough for 6 1/2-cup servings.
- Storage: Store leftovers in the refrigerator for up to 4 days. Add extra roasted radishes to omelets, scrambled eggs, and your meal prep containers.
- Make ahead: Chop the radishes up to 3 days in advance. Store covered in an airtight container in the refrigerator until you’re ready to roast.
- Keep things dry: After you rinse your vegetables, pat them dry or allow them to air dry before they go into the oven. More moisture = more steam = less toasty crisp bits.
- Make them your own: Try adding lemon juice or fresh herbs for a different flavor.
- Crowd control: Crowded vegetables create steam which prevents them from getting toasty. The baking sheet surface in contact with the radishes is what gives your roasted vegetables those brown, crunchy bits. Also, flip your veggies halfway through cooking so the other side has a chance to get just as delicious.
Frequently Asked Questions
If you are someone you love is trying to eat fewer carbs, roasted radishes are a great replacement for potatoes. One cup of radishes contains about 2g net carbs.
Radish greens are edible whether they are raw or cooked. Some radish greens have a fuzzy texture, but it will go away if you cook them.
More roasted vegetables to try
Vegetable Recipes
Roasted Asparagus Recipe
Vegetable Recipes
Roasted Cauliflower
Vegetable Recipes
Roasted Green Beans
Vegetable Recipes
Roasted Butternut Squash
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Roasted Radishes
Ingredients
- 2 pounds radishes greens removed and ends trimmed, cut into halves (see note 1)
- 2 tablespoons olive oil
- 1 1/2 teaspoons garlic powder
- 1 teaspoon dried dill weed
- Salt and freshly ground black pepper
Instructions
- Adjust an oven rack to the middle position and preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper or foil for easy cleanup.
- In a large bowl, add radishes, olive oil, garlic powder, dill weed, salt and pepper (I like at least ½ teaspoon salt and ¼ teaspoon pepper; sometimes I do a little more).
- Transfer to prepared baking sheet cut-side down in an even layer. Roast until radishes pieces are tender-crisp and browning around the edges, about 35 to 40 minutes. Season to taste with salt and freshly ground black pepper.
Notes
- Radishes: While they are available year-round, the best radishes arrive in April. These smaller, milder radishes are a treat for spring, and you might be able to find some additional rare varieties to enjoy.
- Yield: 3 cups, enough for 6 1/2-cup servings.
- Storage: Store leftovers in the refrigerator for up to 4 days. Add extra roasted radishes to omelets, scrambled eggs, and your meal prep containers.
- Make ahead: Chop the radishes up to 3 days in advance. Store covered in the refrigerator until you’re ready to roast.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.