Roasted Radishes with Red Onions

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.

roasted radishes in a serving bowl.

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

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.


  • 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!

roasted radishes in a bowl

More Easy Side Dishes


Roasted Radishes with Red Onions

roasted radishes

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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.

  • Author: April Anderson
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Side Dishes
  • Method: Roast
  • Cuisine: American


  • 2 bunches radishes, tops removed
  • 1 large red onion
  • 2 tablespoons olive oil
  • 2 teaspoons herbes de Provence
  • 1 teaspoon kosher salt


  1. Preheat oven to 425 degrees.
  2. 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.
  3. 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.
  4. Roast at 425°F for 15 minutes, or until the radishes are fork-tender.


  • 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

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Post updated from the archives. First published in March 2016.


  1. I 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!

    1. Thanks 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.

  2. YES! 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!

  3. So 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.

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