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Roasted radishes on a baking sheet.

Roasted Radishes

Often overlooked as a side dish, Roasted Radishes have a vibrant color, creamy texture ,and a mellow flavor similar to potatoes. They make a great spring side dish!
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6 servings (1/2 cup each)
Calories 68kcal



  • 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 1/2 teaspoon salt and 1/4 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.


  1. 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.
  2. Yield: 3 cups, enough for 6 1/2-cup servings.
  3. Storage: Store leftovers in the refrigerator for up to 4 days. Add extra roasted radishes to omelets, scrambled eggs, and your meal prep containers.
  4. Make ahead: Chop the radishes up to 3 days in advance. Store covered in the refrigerator until you're ready to roast.


Serving: 1 serving (1/2 cup each) | Calories: 68kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 60mg | Potassium: 367mg | Fiber: 3g | Sugar: 3g | Vitamin A: 20IU | Vitamin C: 22mg | Calcium: 41mg | Iron: 1mg