These roasted radishes are delicious! I like the sharp, peppery taste of fresh radishes, but I also enjoy them oven-baked. Roasting downplays their sharpness and brings out a pleasant creaminess.
I've always liked raw radishes in salads or with dips, such as this cream cheese dip. Recently, I discovered I also enjoy them baked. Radishes transform in the oven, becoming mild and creamy. They are the perfect alternative to roasted potatoes, and that's how you should serve them - as a delicious side dish. This easy recipe is ready in 30 minutes, and the leftovers are delicious, whether reheated or served cold.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Fresh radishes: Wash, dry, and trim the tops.
- Melted butter: Salted or unsalted - whatever you have on hand.
- Kosher salt and black pepper: Salt the radishes generously. They are very mild when baked, so seasoning them well is important.
- Garlic powder: You can substitute a teaspoon of minced fresh garlic for garlic powder. I use a generous amount because cooked radishes are mild and almost bland if not well seasoned.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Wash the radishes, dry them, and cut them in half. Toss the radishes with melted butter. I use my hands to make sure 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 them with chopped parsley and serve.
Recipe Tips
- Seasoning the radishes: While raw radishes have a sharp flavor, cooked ones are mild, almost bland. So you should salt them liberally and season them well. That's why I add a generous amount of garlic powder. You can also add more spices, including onion powder, chili powder, and dried thyme.
- Storing and using leftovers: You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave at 50% power. I also like them cold, straight out of the fridge! 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 a great addition to almost any salad.
- Different sizes are OK: Radishes come in different sizes. While, ideally, you'd want to use similar-size ones in this recipe, if you have different sizes, as shown in the photo below, it's fine to use them and bake them all together. You can leave the tiny ones whole - just trim their tops.
Serving Suggestions
Roasted radishes go well with beef, chicken, and fish. Since I bake them in a 425°F oven, I like to serve them with a main course I can bake in the same oven, such as:
I also like to serve them with steaks and roasts as a substitute for roasted potatoes. They pair well with New York strip steak, ribeye steak, ribeye roast, and pork roast.
Recipe Card
Buttery Roasted Radishes
Video
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, including Morton kosher salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
Optional:
- 2 tablespoons parsley - chopped, for garnish
Instructions
- Preheat the 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.
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 - a tablespoon 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 an airtight container in the fridge for 3-4 days. Reheat them in the microwave at 50% power. I also like them cold, straight out of the fridge.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
joginthefog says
Not usually a radish fan, so when we got a big pile from the CSA box, found this recipe and tried roasting them. They are SO delicious prepared this way!
Vered DeLeeuw says
Yay! I'm glad you enjoyed this recipe! Thank you for the comment.
Rebecca says
Will definitely be trying this recipe! I've always wondered if radishes can be cooked. Stay tuned for a review! 🙂
Vered DeLeeuw says
I hope you like it, Rebecca!
Gemma says
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!
Vered DeLeeuw says
I'm so glad this recipe worked for you, Gemma! Thank you for leaving a comment.