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These roasted radishes are delicious! I like fresh radishes' sharp, peppery taste, but I also enjoy them oven-baked.
Roasting downplays their sharpness and brings out a pleasant creaminess. This easy recipe is ready in about 30 minutes!
Raw radishes are an excellent addition to salads such as keto chicken salad, cucumber tomato salad, or creamy cucumber salad. They're also delicious when dipped in sour cream dip, cream cheese dip, or Greek yogurt dip.
Recently, I discovered that I also enjoy them baked. Roasted radishes transform in the oven, becoming mild and creamy. They are the perfect alternative to roasted potatoes.
Jump to:
- Ingredients
- Variations
- Roasted Radishes Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Vegetable Recipes
- Foodie Newsletter
- Recipe Card
Ingredients
This easy recipe requires only five ingredients. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Fresh radishes: Wash them, dry them, and trim their tops.
- Melted butter: Salted or unsalted - whatever you have on hand. I tend to use salted butter in this recipe.
- Kosher salt and black pepper: Salt the radishes generously. They are very mild when baked, so seasoning them well is important. However, if you use any salt other than Diamond Crystal Kosher Salt, use just ½ teaspoon to prevent the radishes from being too salty.
- Garlic powder: You can use a teaspoon of minced fresh garlic instead of garlic powder. I use a generous amount because cooked radishes are very mild and almost bland if not well-seasoned.
- Parsley: Optional; used for garnish.
Variations
- As mentioned above, radishes become mild when cooked. If you prefer bolder flavors, add more seasonings or sprinkle them with parmesan cheese before roasting. I especially like using onion powder, chili powder, and dried thyme. I add ½ teaspoon of each.
- If you're after bolder flavors, another option I tried and liked is to cook the radishes in olive oil and balsamic vinegar - atablespoon of each - instead of butter.
Roasted Radishes Instructions
The detailed instructions are listed in the recipe card below. Here are the basic steps for making this recipe:
Start by washing the radishes, drying them, then cutting them in half.
Toss the radishes with melted butter. I use my hands to ensure they are well-coated.
Season the radishes with salt, pepper, and garlic powder.
Roast the radishes until they are tender. Depending on their size, this should take 20-30 minutes in a 425°F oven. You'll know they're ready when you can easily pierce them with a fork.
Garnish with chopped parsley and serve.
Expert Tip
While raw radishes have a sharp flavor, cooked ones are very mild, almost bland. So you should salt them liberally and season them well.
That's why I add a generous amount of garlic powder. As mentioned above, you can use other spices, including onion powder, chili powder, and dried thyme.
Recipe FAQs
What do roasted radishes taste like?
They're entirely different than raw ones! They're not sharp at all. They are mild and creamy.
In fact, if you're not a fan of raw radishes and wonder how you can make them taste better, I suggest you try them roasted.
What's the best way to cook radishes?
Oven-baking is the best method. It's easy, too. You basically let the oven do the work.
Which are better, raw or cooked radishes?
They each have their place. Raw radishes are sharp and spicy and are lovely in a salad.
When cooked, they become mild and creamy, and when properly seasoned, they make a great side dish that can replace roasted potatoes.
Serving Suggestions
Roasted radishes go well with beef, chicken, and fish. I often serve them with one of the following:
- Baked chicken thighs
- Baked cod
- London broil
- Tandoori chicken
- Keto shepherd's pie
- Leg of lamb
- Bacon-wrapped meatloaf
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave at 50% power.
I also like them cold, straight out of the fridge! They're surprisinglygood this way.
Sometimes, I just snack on them. Other times, I add them to salads.I especially like to add them to this arugula salad, but they make an excellent addition to almost any salad.
More Vegetable Recipes
- Roasted Eggplant
- Roasted Brussels Sprouts
- Green Beans with Bacon
- Roasted Yellow Squash
Recipe Card
Roasted Radishes
Theseroasted radishesare delicious! Roasting downplays their sharpness and brings out a pleasant creaminess.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: American
Servings: 3 servings
Calories: 92kcal
Author: Vered DeLeeuw
Ingredients
- 2 bunches radishes medium-sized, washed, dried, tops trimmed (1 pound trimmed)
- 2 tablespoons butter melted
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
Optional:
- 2 tablespoons parsley chopped, for garnish
Instructions
Preheat your oven to 425°F. Cut the radishes in half lengthwise.
Arrange the radishes in a single layer in a 9 X 13-inch rimmed baking dish, cut side down. Add the melted butter.
Add the salt, pepper, and garlic powder. Toss to coat.
Roast until the radishes are fork-tender, about 20 minutes.
Top with chopped parsley and serve.
Video
Notes
- While raw radishes have a sharp flavor, cooked ones are mild. So you should salt them liberally and season them well.
- If you prefer bolder flavors, add more seasonings or sprinkle the radishes with Parmesan cheese before roasting. I especially like using onion powder, chili powder, and dried thyme. I add ½ teaspoon of each.
- If you're after bolder flavors, another option that I tried and liked is to cook the radishes in olive oil and balsamic vinegar - atablespoon of each - instead of butter.
- If the radishes are large, they'll need to stay longer in the oven - up to 30 minutes.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave at 50% power. I also like them cold, straight out of the fridge.
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Nutrition per Serving
Serving: 0.3recipe | Calories: 92kcal | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Sodium: 300mg | Fiber: 2g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Gemma
The first time I made these, I used a teaspoon of Morton kosher salt and they were too salty. Today, I used just 1/2 teaspoon and they were perfect! I didn't realize Morton was so much saltier than Diamond Crystal. You live and learn!Reply
Vered DeLeeuw
I'm so glad this recipe worked for you, Gemma! Thank you for leaving a comment.
Reply
