I love the sharp, peppery taste of fresh radishes, but I also enjoy roasted radishes. Roasting downplays their sharpness and brings out a pleasant creaminess.
I took a leap of faith the first time I made this recipe! I really like fresh radishes and enjoy them in salads or even as a snack. It’s one of those good-for-you foods that are also delicious. The perfect combination. 🙂
But I didn’t know whether roasting would enhance their flavor or detract from it. happily, we all liked this recipe, and I’ve been making it regularly for my family.
The ingredients you’ll need
You’ll only need five ingredients to make this tasty side dish (exact measurements are included in the recipe card below):
Fresh radishes: Wash 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: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.
Garlic powder: You can also use a teaspoon of minced fresh garlic instead of the garlic powder. It will probably taste better! I just never seem to have it on hand for some reason.
How to make roasted radishes
It’s as easy as can be! The detailed instructions are in the recipe card below. Here are the basic steps:
You start by cutting the radishes in half. Next, you toss them in a baking dish with the melted butter and with the seasonings.
Now roast them until they are tender, about 20 minutes in a 425°F oven. You’ll know they’re ready when you can easily pierce them with a fork.
Are cooked radishes tasty?
Yes! I was actually pleasantly surprised. While I love the sharp, peppery taste of fresh radishes, I’ve discovered that I also enjoy them cooked. Cooking downplays their sharpness and brings out a pleasant creaminess.
In fact, if you’re not a fan of raw radishes, and were wondering how you can make them taste better, I suggest you try this recipe.
How to season roasted radishes
They taste very mild when they’re cooked. So if you prefer bolder flavors, try adding different seasonings (such as onion powder and dried herbs) or sprinkle them with Parmesan cheese prior to roasting.
Another option if you’re after bolder flavors is to cook the radishes in olive oil and balsamic vinegar – a tablespoon of each – instead of using butter.
How to serve them?
I like to serve this side dish with crispy baked chicken thighs. It’s convenient because I can make both dishes in the same 400F oven, cooking the radishes for just a little longer than 20 minutes if needed.
What about leftovers?
Leftovers of these roasted radishes keep well in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave on 50% power.
I also like them cold, straight out of the fridge! They’re surprisingly good this way. Sometimes I just snack on them. At other times, I add them to salads.
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- 2 bunches medium radishes, tops trimmed (1 lb. trimmed)
- 2 tablespoons melted butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Preheat oven to 425 degrees F.
- Cut the radishes in half lengthwise.
- Arrange them in one layer in a baking dish.
- Add the butter, salt, pepper and garlic powder. Toss to coat.
- Roast until the radishes are fork-tender, about 20 minutes.