I love the sharp, peppery taste of fresh radishes, but I also enjoy them when they are oven-roasted.
Baking them downplays their sharpness and brings out a pleasant creaminess. This easy recipe is ready in about 30 minutes!
I really like the sharp peppery taste of fresh radishes and enjoy them in salads or even as a snack (try them dipped in guacamole! Really good).
I also enjoy them roasted. Roasted radishes become mild-flavored and creamy. They actually (and surprisingly) make a great alternative to roasted potatoes.
You'll only need five ingredients to make this radish recipe. 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, then trim their tops.
Melted butter: Salted or unsalted - whatever you have on hand. I tend to use salted butter in this recipe. European butter is especially good, but any butter will be great.
Kosher salt and black pepper: Salt the radishes generously. They are very mild-tasting when baked, so seasoning them well is important.
Garlic powder: You can also use a teaspoon of minced fresh garlic instead of the garlic powder. I use a generous amount because, as mentioned above, cooked radishes are almost bland if not well-seasoned.
Roasting radishes is as easy as can be! The detailed instructions are listed 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 melted butter, salt, pepper, and garlic powder.
Now roast them until they are tender, 20-30 minutes in a 425°F oven, depending on their size. You'll know they're ready when you can easily pierce them with a fork.
While raw radishes have a sharp flavor, cooked ones are very mild, almost bland. So you definitely want to salt them liberally and season them well.
Frequently asked questions
They're completely different than raw ones. They're not sharp at all. They are mild and creamy, almost bland (unless you season them well).
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
If you're going to cook them, I find that oven-baking is the best method. It's easy, too. You basically let the oven do the work - all you need to do is add the radishes with butter and seasonings to the pan.
They each have their place. Raw radishes are sharp and spicy and can greatly enhance a salad. When cooked, they become mild and creamy, and when properly seasoned, they make a great side dish that can replace roasted potatoes.
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- Radishes 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.
I like to serve this side dish with crispy baked chicken thighs. It's convenient because I can bake both dishes in the same 400F oven, cooking the radishes for just a little longer if needed.
This dish also goes well with baked cod and with London broil.
Leftovers 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. Other times, I add them to salads. I like to add them to this arugula salad.
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Roasted Radishes Recipe
- 2 bunches medium radishes tops trimmed (1 lb. trimmed)
- 2 tablespoons melted butter
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- Preheat your 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.
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