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5-ingredient roasted radishes are an easy, vibrant side dish with a mellow, slightly sweet flavor, caramelized edges, and juicy, tender bite—A tasty spring side! Plus, it’s ready in just 30 minutes!
Why You’ll Love This Recipe
For the longest time, I thought of radishes as a ‘raw exclusive’ vegetable, only perfect for adding vibrant color, crisp texture, and peppery flavor to salads (like my cucumber radish salad) and sandwiches. That is, until this roasted radishes recipe. Roasting transforms them, bringing out their natural sweetness, mellowing their peppery kick, and helping them become juicy and tender inside with crisp, caramelized edges.
If you’ve ever found raw radishes too intense, roasting them is a game-changer. Whether you’re looking to use up a garden harvest or an overflowing farmer’s market haunt, you’re in for a treat. Plus, this recipe is as easy as it gets – They’re quick to prepare with only a handful of ingredients, great for meal prep, and a flavorful, elegant, low-carb alternative to roasted potatoes (like these rosemary roasted potatoes).
Looking for more simple sides? Check out my recipe for simple roasted asparagus, easy roasted cherry tomatoes, and spicy roasted cauliflower.
Ingredient Notes
Refer to the recipe card for the full list of ingredients and quantities.
Recipe Variations
- Vegan parmesan: Shredded or nutritional yeast for nutty, ‘cheesy’ flavor – pairs deliciously with the Italian seasoning.
- Citrus: Add brightness with fresh lemon juice and/or lemon zest.
- Sweet and spicy: Pair maple syrup, chili flakes/hot sauce, and optional lime juice.
- Vegan garlic butter: Toss roasted radishes with 1-2 tbsp vegan garlic butter with fresh parsley.
- Other vegetables: Pair the radishes with carrots, potatoes, onions, etc.
- To garnish: Alone or any combination of tofu feta cheese, maple syrup, toasted pine nuts, a drizzle of melted vegan butter, lime wedges, fresh herbs, etc.
How to Make Roasted Radishes
Step 1: First, line a baking sheet with parchment paper/a silicone mat. Then, whisk 2 tablespoons of olive oil with the Italian seasoning, salt, black pepper, and juice of one lemon in a large bowl. Set aside.
Step 2: Wash, then trim the ends of the radishes and toss them in the seasoning to coat evenly. Set aside to ‘marinate.’
Step 3: Then, preheat the oven to 450F/230C. Toss the radishes again and spread them in a single layer on the baking tray. Reserve the remaining marinade for later. Drizzle another tablespoon of oil over the radishes, then roast for 20 minutes, flipping halfway, until tender with lightly charred edges.
Step 4: Toss the hot roasted radishes into the reserved marinade, stir in the chopped parsley, and adjust the seasonings/lemon to taste. Serve immediately, optionally garnished with red pepper flakes. Enjoy!
If they aren’t tender enough, continue roasting in 5-minute increments.
FAQs
Whereas raw radishes are crisp and peppery, roasting radishes tames their heat and brings out their natural sweetness for a surprisingly neutral flavor that some compare to roasted potatoes or turnips, but juicier. They’re great for those who find the bite of raw radishes too much.
Air fryer radishes are quick and simple. Spread them in a single layer with space between at 400F/200C for 12-15 minutes, shaking/flipping halfway.
Radishes are low in calories, carbs, and glycemic index, rich in vitamin C, and contain antioxidants and several vitamins and minerals (like vitamin B6, K, potassium, folate, calcium, zinc, and magnesium). They also have natural antifungal properties.
Pro Recipe Tips
- Chop evenly: For even roasting.
- For the crispiest oven roasted radishes: Thoroughly dry them after washing, don’t skimp on oil, and spread in a single layer with space between to avoid steaming instead of roasting.
- For better browning: Preheat the tray and place the radishes cut-side down.
- Cooking time may vary: Based on your tenderness preference.
- Save radish tops: Radish greens can be rinsed and sautéed, stir-fried, blended into pesto, added to salads, etc.
Serving Recommendations
- Sauce: To dip or drizzle – easy miso tahini dressing or garlic aioli.
- Grains: Add to a grain bowl/salad – like a healthy quinoa veggie bowl, vegan lemon garlic Mediterranean quinoa, easy farro recipe with roasted vegetables, etc.
- Pasta: Enjoy alongside amazing avocado pesto pasta, green pea pasta, summer pasta salad, etc.
- Vegan ‘eggs’: Pair with vegan quiche, frittata, or an omelette.
- BBQs/picnics: With grilled tofu steaks, vegan kabobs with marinated tempeh, this healthy roasted potato salad, etc.
- Protein: Baked radishes pair well with tofu or tempeh.
Storage Information
Fridge: Cool the cooked radishes and store in an airtight container for 3-5 days.
Freeze: It’s best to freeze only partially roasted red radishes in an airtight container for up to 3 months; otherwise, they become mushy upon thawing and reheating.
Reheat: Roast at 350F/177C or pan-fry in a skillet with oil/vegan butter until warm.
More Roasted Side Dishes to Consider….
Vegan Side Dishes
Roasted Asparagus
Vegan Dinners
Roasted Curried Butternut Squash
Vegan Appetizers
Roasted Red Pepper Hummus | Easy Spread Recipe
Vegan Desserts
Roasted Peaches
If you tried this Roasted Radishes recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Roasted Radishes
Ingredients
- 2 pounds radishes trimmed on both sides
- 3 tablespoons olive oil divided
- ½ teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lemon juiced
- ¼ cup fresh parsley chopped
- Crushed red pepper flakes (optional)
Instructions
- Line a baking sheet with parchment paper or a silicone mat and set aside.
- In a large bowl, whisk together 2 tablespoons of olive oil, Italian seasoning, salt, black pepper, and the juice of one lemon.
- Wash and trim both ends of the radishes, then add them to the bowl with the seasoning mixture. Toss well to coat evenly and set aside to marinate while the oven preheats.
- Preheat the oven to 450 degrees F (232 degrees C).
- Give the radishes another toss in the marinade, then transfer them to the prepared baking sheet. Reserve the remaining marinade in the bowl for later use.
- Spread the radishes in a single layer on the baking sheet, drizzle with the remaining 1 tablespoon of olive oil, and roast for 10 minutes.
- Remove the baking sheet from the oven, flip the radishes, and continue roasting for another 10 minutes or until they develop a light char.
- Transfer the hot radishes back into the bowl with the reserved marinade, tossing well to coat. Stir in the chopped parsley and adjust seasoning or lemon juice to taste.
- Serve immediately, optionally sprinkling with crushed red pepper flakes for added heat.
Notes
- Chop evenly: For even roasting.
- For the crispiest oven roasted radishes: Thoroughly dry them after washing, don’t skimp on oil, and spread in a single layer with space between to avoid steaming instead of roasting.
- For better browning: Preheat the tray and place the radishes cut-side down.
- Cooking time may vary: Based on your tenderness preference.
- Save radish tops: Radish greens can be rinsed and sautéed, stir-fried, blended into pesto, added to salads, etc.
So simple and so tasty!