Roasted radishes are an easy side dish! When you roast them their peppery bite is toned-down and their natural sweetness emerges. Pair them with red onions for a delicious and beautiful side dish.
As a self-proclaimed roasting addict, I’m always happy to discover a new veggie to roast, and so when I clicked on an article from The Kitchn espousing the virtues of roasted radishes, I was very excited. I love raw radishes, and I couldn’t wait to discover what a hot oven would do to these pretty pink gems.
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Roasted Radishes Recipe Notes
It turns out, roasting red radishes at a high temperature turns raw radishes’ bright poppy red skin into wonderful pastel pink. Its crispness and crunchy texture gives way to juicy tenderness and its trademark peppery bite muted.
I took the Kitchn’s recipe a step further, tossed my radishes with some aromatic herbes de Provence, and roasted them with red onion. Altogether it’s a side dish with sweet, caramelized flavors that’s impressive enough for a roast or ham but easy enough for a weeknight with chicken or pork chops.
This is a quick side dish – just cut the veggies in pieces, toss them with olive oil and seasonings, and roast them for about 15 minutes at a high temperature. They’re low-fuss and delicious – my favorite kind of side.
- Fresh radishes
- Red onion
- Olive oil
- Herbes de Provence
- Kosher salt
For the seasonings, feel free to sub the herbes de provence with Italian seasoning or dried parsley, thyme, or oregano. Use what you have!
How to Roast Radishes
Remove the radish greens tops. You can discard them or use them to make pesto for later. Cut the radishes into equal pieces – I usually quarter the large ones, halve the medium ones, and leave the small ones whole.
Peel and slice the onion in half and then cut each half into quarters. Slice each quarter wedge in half.
Spread the vegetables on a rimmed baking sheet, drizzle the olive oil over the top, and then season them with the dried herbs and salt.
Roast the radishes at 425° for 15 minutes or until they are fork-tender. I leave them plain but you could garnish with some fresh parsley to add more color and flavor.
Main Dish Ideas
In other words, you’ll want to keep this recipe handy.
Roasting Radishes FAQs
They’re pretty mild and are not as peppery as raw radishes. The roasting mellows them out and so they go great with a lot of different main dishes.
Nope! You don’t need to peel them. Just wash them thoroughly to remove any dirt.
You can use the greens like lettuce and add them to salads or use them on sandwiches. You can also use them to make pesto – use my beet tops pesto as a guide and just swap the beet greens for the radish greens.
More Easy Side Dishes
- Lemon-Honey Carrots
- Roasted Green Beans
- Roasted Parmesan Potatoes
- Crock Pot Mashed Potatoes
- Bacon Roasted Brussels Sprouts
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Fresh radishes, red onion, and herbs roasted until their natural sweetness shines through, makes a colorful and simple side dish with big flavors.
- 2 bunches radishes, tops removed
- 1 large red onion
- 2 tablespoons olive oil
- 2 teaspoons herbes de Provence
- 1 teaspoon kosher salt
- 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°F for 15 minutes, or until the radishes are fork-tender.
- Category: Side Dishes
- Method: Roast
- Cuisine: American
- Serving Size: 1/4 of recipe
- Calories: 88
- Sugar: 1.6g
- Sodium: 596.6mg
- Fat: 7.1g
- Saturated Fat: 1g
- Unsaturated Fat: 5.8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1.4g
- Cholesterol: 0mg
Keywords: roasted radishes
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.
Post updated from the archives. First published in March 2016.