Roasted Radishes with Red Onions

Name: Roasted Radishes with Red Onions
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 bunches radishes, tops removed; 1 large red onion; 2 tablespoons olive oil; 2 teaspoons herbes de Provence; 1 teaspoon kosher salt

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.

Roasted Radishes Recipe Notes
Ingredients
How to Roast Radishes
Main Dish Ideas
Roasting Radishes FAQs
More Easy Side Dishes

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.

radishes and onion on a sheet pan ready to be roasted.

Ingredients

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.

radishes and onions on a sheet pan after roasting.

Main Dish Ideas

They go with all the things – make them for holiday dinners with turkey, ham, prime rib… pretty much any fancy main dish. They’re great for weeknights with pork chops, chicken, and steak, too.

In other words, you’ll want to keep this recipe handy.

Roasting Radishes FAQs

What do roasted radishes taste like?

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.

Do you peel radishes before cooking?

Nope! You don’t need to peel them. Just wash them thoroughly to remove any dirt.

What can you use radish greens for?

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.

Happy roasting!

More Easy Side Dishes