Simple Roasted Radishes (Melt in Your Mouth!)

If you typically only eat raw radishes, you must try them roasted! Roasted radishes become a mellow, sweet version of themselves and make the perfect simple, nourishing, and beautiful side dish.

this recipe

I love me a thinly sliced raw radish in salad or a punchy pickled radish, but a few years ago I started roasting radishes, and OMG. I was blown away at how roasting these slightly spicy root veggies transformed them into a mellow and sweet version of themselves. They make an incredibly simple and colorful side dish that's done in about 25 minutes.

I love making these to serve alongside any protein, such as weeknight lemon dill salmon, and lately have been making them as a roasted veggie side to my smoky turkey burgers. Let's roast some radishes!

Key Ingredients

• Radishes - Radishes are the star of the show in this roasted radish recipe. If your radishes have tops, keep them! You can cut them off before roasting and toss them right in with the roasted radishes. Also, if you know me, you know I'm all about eating seasonally. Since radishes are in season in spring, this fresh time of year is the perfect time to enjoy these radishes!

Please see recipe card for full ingredients list and quantities.

Substitutions & Variations

• Seasonings - I kept this recipe pretty simple with salt and pepper as the main seasonings, but you can definitely switch up the flavors. Dried Italian seasoning or thyme would be delicious.
• Vinaigrette - Roasted veggies are delicious on their own, but tossing them in a vinaigrette is a way to add more flavor and elevate the entire dish. I recommend this simple lemon vinaigrette or a homemade basil vinaigrette!
• Use any kind of radish - Radishes are so cool! There are so many different varieties and colors, such as watermelon radishes and Easter egg radishes. If you're growing a garden, visiting your local farmers market, or getting a CSA, have fun with embracing the different varieties.

How to Roast Radishes in the Oven

Step 1: Preheat your oven to 400 degrees and line with parchment paper, foil, or a silicone baking mat. Cut radishes into quarters (or halves for small radishes) and place in a medium-large bowl with olive oil, salt, and pepper, and toss to coat.

Step 2: Transfer radishes to the prepared baking sheet and spread out in an even layer with a little space in between each radish.

Step 3: Roast the radishes at 400 degrees for 20-25 minutes, or until edges start to brown. At 15-20 minutes they'll be a little more crisp-tender (depending on radish size), whereas at 25 minutes they'll be softer - both results are delicious, but feel free to test one mid-roast to see what you like (see pro tip below).

Step 4: Remove from oven and cool for a few minutes before serving alongside your main dish, or tossing into a salad or grain bowl. I think they'd be delicious replacing roasted beets in this farro salad with basil lime vinaigrette!

Pro Tip! Radish sizes vary and can impact the cook time. If you use medium or large radishes, use the cook times as described above and test a radish mid-roast at minute 20 to see if you like the level of doneness. For small radishes, you can cut them in half instead of quarters, just note that roasting time will likely only need to be 15-18 minutes.