Roasting radishes transforms their assertively pungent and spicy raw flavor into slightly sweet, caramelized and melt-in-your mouth, turnip-tasting-like juicy jewels!
That's why I'm a roasted radish advocate!
Sliced, diced, quartered, whole, n’shaved, I love my roasted radishes each and every way! With all sorts of additions too (looking fondly at ya: bacon, garlic, anchovies, citrus and more)!
It's a whole roasted radish world out there so..... LET'S GET OUR ROASTED RADISH GAME ON!
pre-oven post-oven
Benefits to Roasting Radishes
- Transforms their flavor! Roasting radishes transforms their assertive, spicy, pungent raw flavor into slightly sweet, caramelized, melt-in-your mouth, turnip-like juicy jewels.
- Quick! Compared to the average root veggie (looking at ya potatoes, winter squash and brussels sprouts) radishes roast in a fairly quick time!
- Roasting radishes spread out in a single layer! Allows the radishes to give off moisture while they roast
- Versatile! Sliced, diced, quartered, whole, n’shaved, we can roast our radishes so very many ways! And spruce them up with spices, alliums, anchovies, citrus and more!
- Seasonal year round! It's a go-to side dish that can be made throughout the seasons.
- Edible green radish tops! They're delicious and nutritious and can be cooked like other dark leafy greens such as Swiss chard and collard greens.
Leave no radish behind! Cooking tames their flavor so you can easily eat your way through and entire roasted bunch!
Have Ya Been Thinking of Radishes as a Raw-Only Veggie?!?!!
When I started posting cooked radish pics on IG a few years ago (mostly roasted but sometimes sautéed or braised as I’m an equal opportunity cooked radish kinda gal), I received lots of feedback from folks surprised that I cook my radish. Why yes I sure do!
Pre being enlightened to the transformative power of the roasted radish ways, I’d see a stunning bunch at the farmers market. And by thought process would go something like this:
I can shave a few for salads. Maybe for grain dishes too. Perhaps quarter some more and swipe them in butter with flaky salt. And WTF am I gonna do with the rest?! Pickle? Will I be able to eat 'em all before they go bad? Shave 'em all and all the to amp my dishes for the next week?!
Clearly, I was making the classic thinking-of-radishes-as-raw-only-veggie mistake.
Then I tried my very first roasted radish and not to be overly dramatic but it definitely opened up an entirely NEW RADISH WORLD! And I finally realized how I can eat an entire bunch in one sitting… and still want more!
Next time you’re at the farmers market staring at a ravishing radish bunch wondering what the heck to do with them all know ya know: ROAST THEM!
How to Roast Radishes
The idea is simple: cut ‘em, toss ‘em in with olive with salt n’pepper and roast 'em (cut side down) on on a baking sheet. They're done when the cut side has browned and caramelized. YUM! That's the simplest way to roast radishes and they’ll be supremely delicious! Exact time will depend on radish size (re: how ya cut 'em + more on options below).
(Exact timing will depend on your radish cut (shorter roasting time for thinner cuts and longer for thicker cuts). I like serving them warm, straight from the oven, finishing with a sprinkle of flakey sea salt and some fresh minced herbs, a squeeze of lemon pairs wonderfully too.)
Radishes come in all sorts of shapes and sizes; from itty bitty teeny tiny cutie ones to big fatty sexy bad boys. There can even be a range in size within a single radish bunch too. Cause we’re all unique and special in our own way, and that’s true for radishes too!
How to Cut Radishes for Roasting
Based on my rigorous roasted radish research, I’m declaring that:
SIZE & VARIETY MATTER!
Options include: shaved, sliced, diced, quartered and whole.
Shaved: Think making homemade potatoes chips; swap potatoes for radishes. A mandolin or a very sharp knife with decent knife skills is best for this very thin cut.
Check out these shaved radishes:
And yes, they kinda do taste kinda potato-y when I cut them this way and crisped up a bit.
Sliced: Think similar to shaved albeit thicker.
Diced/Chopped: As in cutting them into bite size pieces (technically a dice is smaller than a chop). This can be a good options for the ginormous radishes out there.
Quartered: as in cutting into 4 equal parts. I do this the most with the Cherry Belle radish, which is the typical radish found in most grocery stores.
Halved: Literally to cut in half and I always do this lengthwise. Good option for the long and skinny radish varieties on the smaller size.
Check out these some-are-quarted and some-are-halved roasted radishes:
Whole: No cut at all! Ya best believe they gotta be the smallest, teeny tiniest of radish varieties to entice me to roast 'em whole. But those exist and it does happen!
Once you’ve made your highly strategic though minimally consequential decision (remember it’s all about playing in the kitchen) about how you’re gonna cut 'em it's time to decide... if ya wanna add anything to them!
Side note: If you’d like direct feedback on how to cut your radishes, just DM me a pic of them and I’d happily advice ya!
Roasted Radish Additions
As in ways to spruce ‘em up!
Favorites roasted radish additions include:
- chopped anchovies and garlic
- bacon
- thin lemon slices
- garlic & chili flakes
- miso butter
- all sorts of spices
- serving on top of a green herb butter
Check out these sumac roasted radishes:
Taste is a personal decision. I suggest you go with whateva combo above sounds best to ya and you do YOU! And if you have a fav roasted radish flavor combo that’s not listed here, I’d absolutely love to hear about it so I can try it too!
If you’ve never roasted radishes before you’re really in for a treat!!! It’s pretty mind-blowing how different the same veggie can taste depending on how you cook it (or don’t at all).
Don’t discard those vibrantly green radish tops! They edible and delicious and nutritious!
They crisp up in the oven with high heat and olive oil; turning kale-chip-like. Please meet the radish top chip! Like in these dishes here:
Or you can use them any way you would any other dark leafy green such as swiss chard and collard greens.
No more radish top tossing out says I!!!
Radish Varieties
There is a whole wide radish world out there! Seriously!!! The number of different radish types is nearly endless (my way of saying I have an exact number but know it’s a LOT!), ranging in all sorts of different sizes, shapes, colors, and on the spicy-mild-sweet spectrum.
This is the ultimate how-to roast radish guide not. Not yet attempting an all-things-everything-radish guide, so I won’t be walking ya threw each and every single radish variety… plus google does an epic job of that already!
I’m really lucky to have direct farm fresh radish hookup and am super stoked on my hot pink and very purple-licious radish varieties! Round radishes are the most common variety you generally see at the grocery store.
Cooks Tips for Roasting Radishes
- When possible, buy local and seasonal radishes.
- To facilitate browning and caramelization, roast your radishes cut side down.
- Choose radishes with vibrant green and crisp leaves.
- Radish tops are edible!!! They’re delicious and nutritious!
Footnote: I eat radishes raw too!
For the record, I don’t want ya thinking I’m a total raw radish hater. Rather… I just wanna be a roasted radish advocate!
Stoked on roasted radishes yet?! Check out these Fresh Peas with Roasted Radishes and Burrata!
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with @DanielaGerson. You can also follow me on Instagram, Facebook, and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let's make waves in the kitchen!
The Ultimate Guide on Roasted Radishes
Ingredients
- 2 bunches of radishes rinsed well and halved, quarter, sliced or shaved
- 3 tablespoons of extra virgin olive oil
- 1 lemon thinly sliced
- Kosher salt
- Freshly ground black pepper
- Flaky sea salt for topping
- handfull fresh minced herbs optional
Instructions
- Preheat the oven to 425 degrees F. Toss the radishes and olive oil together on a rimmed baking sheet until evenly coated. Arrange the thinly sliced lemon on the sheet and sprinkle with salt and pepper. Roast for 15 - 25 minutes, tossing once halfway through, until the radishes are tender, and the greens tops are crispy. Exact time will depend on how you cut them (shorter roasting time for thinner cuts and longer for thicker cuts).
- Serving warm, straight from the oven, finishing with a sprinkle of flakey sea salt and some fresh minced herbs, a squeeze of lemon pairs wonderfully too.
Notes
- When possible, buy local and seasonal radishes.
- To facilitate browning and caramelization, roast your radishes cut side down, in a single layer and spread out.
- Choose radishes with vibrant green and crisp leaves.
- Radish tops are edible!!! They’re delicious and nutritious!
I have to be honest, I have never liked radishes. That being said, I feel like roasting them up would make them tasty. Roasting always makes things sweeter.
Yessssss exactly Ben! Roasted transforms their harsh pungent flavor into much sweeter, turnip like goodness! Think ya may even become a radish lover once ya try them roasted :).
I agree with you, root vegetables are darn sexy!! Love your pictures, those colors lifted my spirit 🙂 .
YASSSSS!!!! Ladies that think root veggies are sexy says I! I can't get over the colors of some of these radishes either! Thanks so much for the sweet feedback :).
I’ve been wanting to try roasting radishes and I think you’ve convinced me to finally do it!
Yassssss!!!! Do it!!! They're so super good roasted! I just introduced my parents to roasted radishes the other day too. Let me know whatcha think of them... can't wait for you to try :).
So many useful information and tips. Thanks for sharing. Love radishes
Absolute pleasure! Thanks so much for taking the time to leave my feedback.. I really appreciate it :).
I roast vegetables all the time, but NEVER would've thought of roasting radishes! Love it. And those gorgeous colors. Great idea to add to my next batch. Thanks for sharing.
Absolute pleasure!!! And yes exactly most folks think of radishes as raw only veggies... and they're soooooooo good roasted! Can't wait for ya to try them :).
I've only had radishes raw. Never thought you could cook them! We just planted a bunch, so definitely saving this guide for later. Thanks!
Yessss!!!! So stoked to hear that Charity and that's so super rad that you're planting your very own! What variety? I'm def a roasted radish advocate. Lots of folks don't realize ya can roasted them. Their flavor really transforms! Can't wait for you to try them :).
There's so many delicious ways to use radishes and roasting them looks especially delicious! Also, your photos are absolutely stunning!
Thank ya so much Jenni! I'm def a roasted radish advocate... especially since so many folks don't realize they can be roasted :)! Love photographing them too... especially the pink and purple varieties :).
Yes to everything you said!!! Was about to cut off the tops but so glad I kept them. I never thought radishes could be so delicious and wouldn't have thought to roast them. Came out like candy!
Amazzzzing!!!! So super stoked to hear that :)! What did ya end up doing with the radish tops? And what kinda radishes did ya start with + how did you cut them? Am so curious :-). And thanks so much for the super sweet feedback ~ really love and appreciate it!
Nothing fancy, just left the tops on to roast and they were super crispy! The radishes I got were from a local farm and were pretty round and small, so that I could only really cut them in half. Can't wait to make more of your recipes 🙂
Yessssss so super stoked to hear that Rebecca! Love that ya got little fresh radishes from the farmers market and kept the tops on! They're nutritious and delicious! Really appreciate you taking the time to leave feedback and excited for you to try more of my recipes too!
Hi Daniela. I am in South Africa. I planted radish just trging them. Now i want to know how to preserve them cos the leaves are now dying.
Hi Alvina! I had the pleasure of visiting South Africa in my 20's! Happy to help out :). Please clarify the question - are you wondering how to preserve radishes as in pickle them or how to preserve the plant you're growing since the leaves are dying :)?
Just a quick question . Conflicting temperatures. 425° or 450° ?
Both work! How small/thin are you cutting the radishes? If very thin, stick with 425, otherwise 450. I'll update the recipe to make sure it's consistent. So stoked to hear you're getting your roasted radish game on :)!
What would you pair roasted radishes with?
Anything you would pair other roasted root veggies, such as carrots or beets, will work with radishes too! There's so many options :)! Are you roasting them just with olive oil, salt and pepper or adding anything else to them too? Stoked for ya to get your roasted radish game on :)!
What a beautiful article! I am roasting a leg of lamb tonight and have been wanting to try roasting radishes for some time. Tonight is the night for sure.. You have written a lovely representation of different radishes in all their colorful and nutritious splendor.. Eat the rainbow friends!
Yesssss Barbara eat the rainbow! Thank ya so much for the super sweet feedback! Hope the leg of lamb and roasted radishes paired beautifully! Sounds so delicious to me :).
We had roasted radishes with roasted mini carrots and for the last 8 minutes I threw in asparagus..all tossed with olive oil, fresh chopped garlic , fresh cracked pepper and salt.. a pinch of Italian seasoning when I threw in the asparagus.. it was a hit with the oven roast I did in my mother's old cast iron frying pan! ( the whole idea started when I threw a handful of carrots into the pan to lift the roast up a bit.. cheers!
Yum loving this carrot-radish-asparagus combo! Thanks so much for sharing score + stoked to hear it was a hit :)!
OMG I am on this like a duck on a slug. Will be grilling lamb this week and will toss those lovely radishes into the air fryer. How can anything with garlic, olive oil, lemon and sea salt be bad? I may toss in chili pepper flakes into the mix. Thanks for the recipes and ideas!
Absolute pleasure Lydia and super stoked to hear you're getting your roasted radish game on! Will pair wonderfully with your lamb + thanks so much for the feedback :).
oh my gosh!! Ive followed a keto way of.life for 2 years and missed potatoes. I finally roasted some radishes.
Wow!! so happy to have them in my food repertoire.
Woooohooo's!!! So stoked to hear ya got your roasted radish game on! And yes they taste so much like potatoes! Especially when cut super thin, they have a home-made potato chip vibe :).