Yes, you can cook radishes! You don’t have to limit yourself to serving them raw on a vegetable tray or slicing them up to add to salads. This Roasted Radish recipe is a delicious low-calorie, low-carb side dish that can be served with any spring dish.
Why we love this roasted radish recipe
Cooking radishes in the oven gives them a subtle sweetness and softens their peppery flavor. We also love this recipe because:
- Uses only a few ingredients, most of which you probably have on hand.
- Great buttery flavor but it’s low carb and under 50 calories per serving.
- Serve with roasted dry rub chicken or lamb chops for a special spring feast
- These Roasted Radishes come together in just 10 minutes and are then baked in the oven, giving you plenty of time to prep the rest of the meal.
- Like our radish salad recipe, this is a great way to use up radishes if you’re growing them because it calls for lots of them (1 1/2 pounds!).
Key ingredients for these baked radishes
- radish: Gather 2 to 3 bunches of firm radishes with greens still intact. While red radishes, also known as garden radishes, are the most commonly found at the grocery store, French breakfast, Easter or Spanish would also be delicious for roasting in this recipe. If using black radish or watermelon radishes, be sure to cut them into smaller bite-sized pieces.
- Extra virgin olive oil: We used olive oil to roast the radishes, but feel free to swap in avocado oil if you prefer. It won’t make much difference in taste.
- Garlic Powder, Salt and Pepper: For seasoning. Feel free to use onion powder for the garlic powder if desired.
- Herbs: We used a mixture of fresh dill and chives to finish off the dish. A mixture of tarragon and chopped green onions would also make a tasty garnish.
Step-by-step instructions for how to cook radishes in the oven
Step 1: Prepare the radishes
Preheat oven to 425°F. While the oven is heating up, in a large casserole dish, brush the radishes with the oil, salt and black pepper. They should be in a single layer so they brown a bit. If they are larger than the others, cut the radishes in quarters so they cook evenly.
Step 2: Bake radishes
Roast the radishes in the oven for about 30 minutes or until tender and lightly browned. Remove from the oven and stir in the softened butter and garlic powder. Sprinkle with the chopped fresh herbs, stir and enjoy!
FAQs and expert tips on this radish recipe
Roasted radishes have a slightly sweet, mildly spicy flavor with subtle notes of pepper, but don’t have as much of a peppery bite as raw radishes. They have a similar flavor and texture to roasted beets, but are not high in sulfur.
Radish greens are edible. Radish greens are wonderful to use in a variety of dishes that use greens. When using the greens, as with cooked radishes in miso butter, we recommend that you remove and wash the greens first, then spin dry. After drying, store separately from the radishes. Keep in mind that radish greens tend to be sandy, so they often need to be washed more than once.
Store leftover radishes in an airtight container in the refrigerator for up to 5 days.
To reheat, place the leftover roasted radishes in a medium non-stick skillet over medium-high heat. Cover and heat, stirring once or twice, until warmed through. Alternatively, microwave on high power for about 40 seconds for each serving.
Yes, you can cook them in an air fryer. Prepare the fresh radishes the same way you would cook them in a stovetop casserole dish, but cook 1/2 at a time to avoid overcrowding the Airfry basket.
What to serve with roasted radishes
Once the radishes are mixed with the butter and herbs, stack them in a serving bowl. There’s something so spring-like about a colorful dish with vibrant radishes! Couple with:
- Chicken: Chicken with crispy skin or roast chicken with tarragon sauce
- Beef: Radishes, like horseradish and watercress, make a fantastic accompaniment to beef. Try it with your favorite roast beef for Sunday lunch or serve with steaks.
- Pork or Lamb: They’re festive for a holiday dinner with lamb shank or roast pork crown.
- Fish or Seafood: While not a traditional seafood accompaniment, I think they would go great with richer seafood dishes like seared salmon with creamy dill sauce or clams.
- Other sides: Add these easy Roasted Radishes to any menu, along with mashed potatoes, grilled asparagus, mashed cauliflower, or boiled peas for a delicious family-friendly meal that’s sure to please!
More roasted vegetables to try
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Have fun cooking! ~Kati
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Description
These easy Roasted Radishes are tender and flavored with herbs and butter. Serve this low-calorie, low-carb side dish with roast chicken, lamb, or as a spring vegetable with any meal.
- 1½ Pound, clean and halve the radishes
- 1 tablespoon Extra virgin olive oil
- ¾ teaspoon coarse kosher salt
- Freshly ground pepper to taste
- 1 tablespoon soft butter
- ½ teaspoon garlic powder
- Chopped fresh chives for garnish or a sprinkling of dried dill
- Preheat oven to 425°F.
- In a large 9″ x 13″ or similar skillet, combine the radish oil, salt, and pepper.
- Roast, stirring once or twice, until radishes are tender and lightly browned, about 30 minutes.
- Remove from the oven and stir in the butter and garlic powder. Stir until the butter has melted. Sprinkle with chives and serve.
Remarks
For this recipe you will need 2 to 3 bunches of green radishes.
warm up
To reheat, place the leftover roasted radishes in a medium non-stick skillet over medium-high heat. Cover and heat, stirring once or twice, until warmed through. Alternatively, microwave on high power for about 40 seconds for each serving.
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Category: Side dishes
- Method: Oven
- Kitchen: American
Nourishment
- Serving size: 2/3 cup
- Calories: 47
- Sugar: 3 g
- Fat: 2 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 1g
Keywords: Roasted radishes, baked radishes, oven-cooked radishes, baked radishes
About the author
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001, when she started working in the test kitchen for EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications. Her cookbook Maple {Quirk Books} was published in 2015. In 2009 she started Healthy Seasonal Recipes. She lives in Vermont with her husband, two teenage daughters and two yellow lab dogs. In her free time, she can be found at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.