Roasted radishes are tender, delicious and perfect for a vegetarian side dish. This recipe is easy to follow, ready in 30 minutes and will turn you into a radish lover!
I grew up eating raw radishes, however, later in life I figured out that the peppery taste and the kick that these tiny bright-colored root vegetables offer is not for everyone. Like many other vegetables, roasting radishes makes them milder in taste and subtly sweet. If you like dishes such as roasted cauliflower salad, roasted tomatoes, potatoes or brussel sprouts, you're going to love this recipe, it's and easy vegetarian side for any main dish.
Table Of Contents:
❤️Why you'll love this recipe
- Colors: Radishes come in different beautiful and vibrant colors from red and pink to white and even purple! These roasted radishes will add a lot of color to your dinner plate.
- Fit into any style: You can incorporate radishes in to your vegetarian, vegan, low carb, paleo or Whole30 meals and eating style.
- A good choice: This non-starchy root vegetable has antioxidants, vitamin C and iron.
💭What do roasted radishes taste like?
Roasted radishes taste nothing like the raw ones, they are sweeter and less peppery. The texture of cooked radishes is very similar to potatoes, and they kind of taste like potatoes, too, making them a great low-carb option.
🧾Ingredients notes and substitutions
- Radishes: Make sure the radishes are similar in size so they roast evenly.
- Olive oil: I like using extra virgin olive oil for this recipe.
- Seasoning: A combination of garlic, lemon zest, salt, sumac and oregano. You can use other spices or herbs such as cumin or rosemary.
🔪How to roast radishes
- Preheat the oven to 425 degrees F and coat a baking sheet with cooking spray.
- Slice the radishes in half and place them in a bowl. Add in the olive oil, minced garlic, lemon zest, sumac, oregano and salt. Toss the radishes to make sure they're all coated with the olive oil and seasoning.
- Transfer to the baking sheet and arrange the radishes cut side down. This step is optional, but I like how they turn super crispy this way.
- Roast in the oven for 25 minutes until tender on the inside. Top with chopped parsley and more lemon zest.
Radishes are so versatile and you can season them with diffeent spices and herbs. Here are a couple of suggestions:
- Warm spices such as cumin, coriander and paprika.
- Dried herbs like rosemary, thyme or basil.
❓Frequently asked questions
Yes, roasted radishes have less of a bite compared to raw ones.
Radishes are a great source of vitamin A, B6, C and K plus fiber, antioxidants and iron, making them a healthy choice for a side dish. They are also low-carb and of course, gluten-free.
Store the leftovers in an airtight container and refrigerate for up to 3 days. You can reheat them by sauteing them in a pan over medium heat for 5 to 10 minutes.
I don't recommend roasting radishes ahead of time since they're best served fresh out of the oven.
Leave the peel on radishes to preserve the texture and keep the bright color.
More vegetarian side dish recipes
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Roasted Radishes Recipe
- 1 lb radishes
- 2 tbsp olive oil extra virgin
- 1 lemon zest of
- 3 cloves garlic minced
- ½ teaspoon salt
- 1 teaspoon oregano
- 1 tsp sumac
- Preheat the oven to 425°F and coat a baking sheet with cooking spray. Alternatively, you can line a baking sheet with aluminum foil and coat it with cooking spray.
- Cut the radishes in half and mix them in a bowl with the olive oil, lemon zest, garlic, salt, oregano and sumac.
- Transfer the radishes to the baking dish and arrange them in a single layer, cut side down.
- Roast in the oven for 25 minutes until they're fork tender.
- Top with chopped parsley and more lemon zest if desired.
- Store the leftovers in an airtight container and refrigerate for up to 3 days. You can reheat them by sautéing in a pan over medium heat.
- It's best to use radishes similar in size for even roasting.
- You can use other spices and herbs such as cumin, coriander, paprika, thyme and rosemary.