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Roasted radishes are a savory side and a tasty switch from starchy potatoes.

Fresh radishes are tossed in a light seasoning and roasted until tender-crisp on the outside and creamy on the inside.

bowl of Roasted Radishes

You’ll Love This Roasted Radishes Recipe Because…

  • This is a great way to use the abundance of radishes coming from your garden.
  • Roasting radishes intensify their natural sweetness while the savory seasonings temper the peppery bite.
  • Double up the recipe and serve them hot or cold in recipes all week long.
  • It makes a great low-carb appetizer served with a tangy veggie dip or as a side dish to any protein.
oil , radishes , salt and pepper , garlic powder , butter , dill with labels to make Roasted Radishes

What You’ll Need To Roast Radishes

Radishes: Use regular red, French, or chopped daikon radishes, and make sure they’re roughly the same size so they cook uniformly.

Oil: A bit of oil helps the seasonings stick and the radishes to caramelize.

Seasonings: A sprinkle of dill, garlic powder, and salt and pepper is all this recipe needs.

Variations

  • Make extra seasoning mix and roast radishes with halved Brussels sprouts, beets, carrots, fingerling potatoes, and zucchini coins.
  • Sprinkle parmesan cheese or bacon bits over the top before roasting to add bonus flavor to radishes and other veggies if desired.
radishes in a bowl with seasoning to make Roasted Radishes
Roasted Radishes on a sheet pan

How to Roast Radishes

  1. Season prepared radishes and spread them in a single layer on a baking sheet (recipe below).
  2. Roast until tender and toss with melted butter before serving.

Holly’s Tips

  • Save on cleanup by lining the baking sheet with parchment paper and using two baking sheets to avoid overcrowding the radishes if necessary.
  • Broil roasted radishes for a minute to two for a smoky flavor and lightly charred edges.
  • Store-bought radishes are slightly drier and may need extra time, while garden radishes are more tender and can cook quicker. Check them early.
  • Keep leftover roasted radishes in a covered container in the refrigerator for up to 3 days.
  • Add leftovers to a hearty vegetable soup, or a loaded cauliflower salad.
Roasted Radishes in a spoon

Delicious Roasted Vegetables

Did you enjoy these Roasted Radishes? Leave a comment and rating below!

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bowl of Roasted Radishes
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Roasted Radishes

Roasted radishes are a delightful and easy side dish tossed with olive oil and seasonings, then roasted until tender and finished with a touch of butter.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Holly Nilsson

Equipment

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Ingredients  

  • 16 ounces radishes medium-sized, cut in half if they're large
  • 1 tablespoon olive oil
  • ½ teaspoon dried dill
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt more to taste
  • ¼ teaspoon black pepper
  • 1 tablespoon butter

Instructions 

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Wash radishes and remove tops and bottoms. Cut larger radishes in half lengthwise.
  • In a mixing bowl, toss radishes with olive oil and seasonings.
  • Spread into a single layer on the prepared baking sheet and roast 20-25 minutes or until tender. Toss with butter before serving.

Notes

Make sure to dry radishes with a towel before tossing with olive oil and seasonings.
Cooking Time: Smaller radishes will cook faster. Store-bought radishes are slightly drier and may need extra time, while garden radishes are more tender and can cook quicker. Check them early.
Leftovers will keep in an airtight container in the refrigerator for up to 3 days.  
 
5 from 2 votes

Nutrition Information

Calories: 76 | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 213mg | Potassium: 275mg | Fiber: 2g | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 17mg | Calcium: 32mg | Iron: 0.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Side Dish
Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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Roasted Radishes on a spoon and in a bowl with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. If you think you don’t like radishes, you absolutely have to try this recipe!! They are so delicious! My daughter in law had a few bags of radishes and wanted to use them up, so we made these. So glad we did! Yum!5 stars

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