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 didn’t know whether roasting would enhance their flavor, or detract from it. But 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
- Melted butter
- Kosher salt
- Black pepper
- Garlic powder
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:
- Cut the radishes in half.
- Toss them with the butter and spices.
- Roast until tender, about 20 minutes at 425°F.
Are cooked radishes good?
Yes! I was 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 can you 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 seasonings (onion powder, dried herbs) or sprinkle them with Parmesan cheese prior to roasting.
Another option if you’re after bolder flavors is to roast 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.
How healthy are radishes?
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.
- 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 and place 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.