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Learn how to make roasted radishes for a quick and easy side dish. All you need is a handful of ingredients to transform this salad staple.
I recently shared a recipe for how to saute radishes. It’s super quick and easy, but I know some days call for more hands-off time when it comes to preparing dinner.
Roasted radishes are just as simple to prepare and all the work is done for you in the oven.
I’m a firm believer that any vegetable is delicious once roasted, and roasted radishes are no different. If you know how to make roasted potatoes, you can roast radishes!
How to roast radishes
For roasting radishes, all you need is a radishes, olive oil, salt and pepper, and a sheet pan.
First, trim the radishes on both ends, and cut into wedges.
Depending on the size of your radishes, you might want to cut them into halves, quarters, or even smaller. Keep in mind that smaller pieces will cook faster, so try to keep them approximately the same size.
Once all of your radishes are cut, toss them with the olive oil, salt, and pepper.
I tend to mix everything together right on the baking sheet, but you can also combine the ingredients in a bowl and stir together.
Roast the radishes at 425°F for about 20 minutes.
Be sure to stir halfway through for even browning. I like to turn them with a pair of tongs to make sure both cut edges get nicely caramelized.
The radishes are done once they are easily pierced with a fork and tender.
What kind of radish should I use?
Any radish will work for this recipe, so grab your favorite!
Most stores carry red radishes like the Cherry Belle radish. This radish is round with a red skin and is about the size of a golf ball.
French breakfast radishes are milder in flavor. They’re oblong in shape and are bright pink with a white tip, and roast quickly.
Watermelon radishes are quite large and are pale on the outside with a gorgeous pink interior. To roast them, cut into 1-inch chunks as you would potatoes.
Try out a new radish variety the next time you see them!
What can I add to roasted radishes?
I enjoy roasted veggies with just olive oil, salt, and black pepper, but you can definitely dress up radishes!
Finish with smoked salt for a great “grilled” flavor. Or try another flavored salt — there are many varieties out there, from truffle salt to citrus salt!
Drizzle with balsamic vinegar or lemon juice after roasting. Top with feta cheese or fresh herbs like parsley or cilantro.
Before roasting, toss radishes with your favorite spices, such as garlic powder, onion powder, or smoked paprika. For a spicy flavor, try chili powder!
You can also add other vegetables to the roasting pan, such as potatoes, carrots, or turnips. Make sure to cut each vegetable into equal-size pieces for even roasting.
Not sure what to serve with roasted radishes? The answer is: practically anything!
Serve with your favorite meaty mains like steak roulade or roast chicken. They’re great with pork tenderloin or turkey, as well.
Roasted radishes can also be served on top of rice dishes like risotto, or as part of a salad.
If you love raw radishes, give roasted radishes a try!
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It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
- 1 pound radishes, washed and trimmed
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Preheat oven to 425°F.
- Cut radishes into equal-size pieces, such as halves or quarters. Toss with olive oil, salt, and pepper, then spread onto a rimmed baking sheet in an even layer.
- Bake for 20 minutes, stirring halfway through.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…