Buttery Roasted Radishes

These 30-minute roasted radishes are the perfect alternative to potatoes. Roasting downplays their sharpness and makes them creamy.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 92kcal

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

Preheat the oven to 425°F. Cut the radishes in half lengthwise.
2 bunches radishes
Arrange the radishes in a single layer in a 9 X 13-inch rimmed baking dish, cut side down. Add the melted butter.
2 tablespoons butter
Add the salt, pepper, and garlic powder. Toss to coat.
1 teaspoon Diamond Crystal kosher salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder
Roast until the radishes are fork-tender, about 20 minutes.
Top with chopped parsley and serve.
2 tablespoons parsley

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. That said, seasonings, especially salt, are just guidelines, so please adjust to taste.
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.