Who knew radishes were a prime candidate for a hot oven? Up until now I thought they were just pretty little veggies with a peppery attitude meant only for salads, slaws, and crudite platters.
Oh, how wrong I was.
As a self-proclaimed roasting addict, I sat up straighter in my chair with wide-eyed wonder when I clicked on this article from The Kitchn espousing the virtues of roasted radishes.
When roasted at high temperatures, the radish’s bright poppy red skin turns a wonderful pastel pink, its crispness gives way to a juicy tenderness and its trademark peppery bite is muted. I took the Kitchn’s recipe a step further and tossed my radishes with some aromatic herbes de Provence and roasted them with red onion. All together it’s a side dish with sweet, caramelized flavors that’s impressive enough for a roast or ham, but easy enough for a weeknight accompaniment to chicken or pork chops.
In other words, you’ll want to keep this recipe handy.
Roasted Radishes with Red Onions
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 1x
Print Recipe
Pin RecipeDescription
Fresh radishes, red onion, and herbs roasted until their natural sweetness shines through, makes a colorful and simple side dish with big flavors.
Ingredients
- 2 bunches radishes, tops removed
- 1 large red onion
- 2 tablespoons olive oil
- 1/2 tablespoon herbes de Provence
- 1 teaspoon kosher salt
Instructions
- Preheat oven to 425 degrees.
- Cut the large radishes into quarters, the medium ones in half, and keep the small ones whole. Slice the onion in half, then each half into quarters, and each quarter in half.
- Spread the vegetables on a large baking sheet. Drizzle the olive oil over the top. Sprinkle the herbs and salt evenly over the top. Toss everything together until well coated in the oil.
- Roast at 425 degrees for 15 minutes, or until the radishes are fork tender.
- Category: Side Dishes
Brian Jones says
March 30, 2016 at 5:54 amSo glad I found someone else that roasts radishes, I have a duck salad that I do with them that is wonderful, really mellows them out and gives them a beautiful texture.
April says
March 30, 2016 at 7:39 pmThat sounds delicious, Brian 🙂
Denise | Sweet Peas & Saffron says
March 29, 2016 at 4:25 pmYES! I can’t remember where I heard about roasting radishes, but now we do it all the time…they end up kind of sweeter, don’t they? I like adding dill butter to mine…YUM! I’ll have to try your recipe with the onions!
April says
March 29, 2016 at 6:27 pmSo, so good! I can’t believe I’ve gone this long without them 😉
Renee says
March 25, 2016 at 10:57 pmI’ve never had roasted radishes. Something else to add to the list of things to try.
Marsha | Marsha's Baking Addiction says
March 25, 2016 at 8:22 pmMmmm, love red onions! This looks so delicious!
Tamara says
March 25, 2016 at 7:15 pmI love this recipe! I’m such a fan of radishes. Last year, we were fortunate enough to have some just-picked white radishes outside Durango, CO. with French butter and coarse sea salt. I love the idea of roasting them! I pinned it, and can’t wait to try. Thanks!
April says
March 26, 2016 at 8:47 amThanks so much, Tamara! Radishes with butter and salt is such a classic combo 🙂 I haven’t tried white ones – will have to look for them.
Valentina says
March 25, 2016 at 5:36 pmI never liked radishes until I tried them roasted. This is a gorgeous recipe!
Sharee @ Savory Spicerack says
March 25, 2016 at 4:30 pmSuch beautiful colors with all of the vegetables you incorporated into this dish! This is a wonderful option to increase my veggie intake.
Joe @ Joe's Healthy Meals says
March 24, 2016 at 11:21 pmHey April…this looks like a really easy, delicious side dish. Gotta try this soon!
April says
March 25, 2016 at 9:40 amThanks, Joe! Give it a try and let me know what you think 🙂
Vivian | stayaliveandcooking says
March 24, 2016 at 9:04 amI am quite surprised! This sounds wonderful, I will definitely have to give these a try.
Great share!
April says
March 24, 2016 at 6:15 pmThanks, Vivian! I hope you try this out – they are so good 🙂