Roasted radishes are the perfect side dish! Once roasted they lose their bite, then become the perfect roasted side dish with a hint of sweetness. Radishes are halved, then tossed in oil and spices, until being roasted to caramelized, sweet perfection.
Why We Love Them
Radishes are normally served as a part of a salad, or pickled. They will always have the bite with them, but roasted is another story.
We love roasted radishes because, like onions, they lose their bite when cooked, soften, and sweeten. They create these perfect little bites that when seasoned, go perfectly with almost any dish you’re serving up.
Roasted radishes are perfect if you’re low carb or keto, and want a sweet side. They’re great next to bacon green beans almondine during turkey dinner too!
Tips For Finding The Perfect Radishes
When finding radishes to roast, look for radishes that still have the greens on them. These can be saved for radish greens dishes.
We love roasting fresh radishes from the garden or farmers market, but store bought ones definitely work just as well. May as well save the fresh ones for garnishes and pickling!
Look for red radishes that are roughly uniform in size, and don’t have any discoloration. This will ensure an even cooking time.
How To Roast Radishes
To make roasted radishes:
- Radish Prep: remove the radish greens and give them a good wash (they do grow in the ground, after all. They’re a root vegetable).
- Roast: place the radishes into a baking dish, add the oil and seasonings. Toss well to coat them as evenly as possible. Roast for 20 minutes, then check on them. They should be soft and caramelized. If they need a few more minutes, add 5 minutes to the timer.
- Reveal: Allow the radishes to cool for about 5 minutes before serving. Toss them up in the hot dish to ensure they’re served as easily as possible!
Tips and Substitutions
- Want to add a kick? Add ¼ teaspoon of cayenne pepper to the mix. They are great next to creamy dishes with a slight kick, like tuscan chicken pasta!
- Making sure the radishes are even is super important because when overcooked, they will become mushy.
- Save the greens! Radish greens are great in kale caesar salads, or cooked up like collard greens. Even air fried into chips!
Storing Roasted Radishes
Roasted radishes will last for up to 5 days in the fridge. Once they’re cooled, just place them in an air tight container right in the fridge.
To reheat roasted radishes:
- Microwave: reheat for 1-2 minutes on high until heated through.
- Oven: roast at 425°F for 5-6 minutes, ensuring they don’t overcook.
- Air Fryer: air fry at 370°F for 2 minutes.
- Stovetop: pan fry on medium heat for 5 minutes without searing them more.
Don’t freeze radishes once roasted. The tender texture can become grainy when they’re reheated.
More Roasted Vegetable Side Dishes
- Parmesan Roasted Broccoli
- Whole Roasted Beets
- Oven Roasted Sweet Potatoes
- Roasted Root Vegetable Soup
- Oven Roasted Beets
- 1 pound radishes greens removed
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper to taste
- Preheat oven to 425°F.
- Wash radishes and remove greens. Slice radishes in half, ensuring they are even sized. Leave the small ones whole if needed.
- Place radishes in a glass baking dish, 9x9". Toss with olive oil. Add Italian seasoning, garlic powder, salt, and pepper. Toss well to coat evenly.
- Bake for 20-25 minutes, flipping halfway through roasting, or until radishes are browned and soft.
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