Roasted Radishes

by Dorothy Reinhold on February 24, 2012

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Roasting does brilliant things to vegetables. We’ve all had roasted potatoes, carrots, beets, parsnips, fennel, onions and other root vegetables that were so delicious as to be transcendent!

But have you ever roasted a common radish?

RadishesPrepare to be amazed! The same magic a hot oven works on other vegetables applies to the ubiquitous radish, too. Roasting sweetens it, tames some of the bite, and gives it a softer, fuller flavor.

The technique couldn’t be easier. I learned it from Out of the Box Collective,  a Los Angeles-based grocery delivery service that brings carefully selected produce and groceries to your doorstep, accompanied by a meal plan and recipes to take you through the week. The radishes were to accompany a Cauliflower and Chard Pie.

Radishes on baking sheetI liked them by themselves, so I never even got to the pie!

Roasted Radishes

Recipe: Roasted Radishes

Summary: Roasting elevates radishes to a new plane — sweetening them, taming some of the bite, and giving a softer, fuller flavor.


  • 2 bunches fresh radishes, washed, dried, stems removed
  • Olive oil
  • Salt
  • Pepper
  • Dried thyme


  1. Preheat oven to 450 degrees. Place a sheet tray in the oven to get it smoking hot.
  2. In a bowl, toss radishes in oil (just a little bit), salt, pepper, and thyme. When tray is hot, toss the radishes on the tray (they will sizzle) and put the tray back in the oven.
  3. Every 3-4 minutes or so, stir the tray so the radishes in the corners move to the middle, and vice-versa. Total cooking time should be 10-15 minutes, depending on the size of the radishes.
  4. When ready, they’ll be blistered and pink with just a little bite left to the texture.
  5. Serve as a side dish with a drizzle of fresh olive oil, or fold into a salad.
  6. Serves 4-6.

Preparation time: 5 minutes
Cooking time: 15 minutes
Diet type: Vegetarian
Number of servings (yield): 4-6
Culinary tradition: USA (General)

Roasted Radishes

{ 7 comments… read them below or add one }

edward horodezny June 12, 2013 at 6:17 pm



Dorothy Reinhold June 13, 2013 at 5:54 am

They ARE! And easy!


Amanda November 21, 2012 at 7:13 pm

I LOVE radishes. I cook ALL the time. How have I never, ever thought of roasting radishes? Dorothy, (which is also my cat’s name) you’re the best. I saw this recipe on Gojee earlier today when I was putting together my last minute Thanksgiving shopping list, so I decided to grab a few bunches of radishes and try it out for dinner. Oh my wonderful. Dorothy, I love you.


Christa the BabbyMama October 1, 2012 at 4:16 pm

I’m trying this again for the first time – I think my new, lengthier roasting technique should help!


Tammy February 25, 2012 at 8:59 am



Paulette of Girl+Fire February 25, 2012 at 8:11 am

I hate radishes. But once upon a time I also hated cauliflower and then I learned to roast it, so I’m going to try this soon!


Lana February 25, 2012 at 2:15 am

After Erika, Greg, and Brian, you come up with a wonderful radish recipe, too! You are killing me! Those look so delicious that I need to run to the store and get some like tomorrow:)
I can take radishes in small doses, sliced thinly, with some bib lettuce and green onions (that salad is the epitome of spring for me, with a simple vinaigrette), but roasted is the new game. I will definitely try this!
Looking forward to seeing you tomorrow in Little India:)


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