Roasted Radishes

By Ali Slagle

Updated Oct. 12, 2023

Roasted Radishes
Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4(389)
Comments
Read comments

When roasted, radishes are no longer snappy and spicy but rather juicy, meaty and sweet. You’re in luck if they come with their greens attached, because they roast into delicate chips that provide great textural contrast. A drizzle of honey accentuates their sweetness, though the radishes could also be finished with something bright (like a soft herb or some lemon juice), spicy (like grated garlic or red-pepper flakes) or savory (like miso butter or anchovy butter). Eat as a light side dish to grilled fish, crispy chicken or stewed lentils, or folded into a grain or green salad.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 1bunch large radishes (about ¾ pound), tails removed, greens trimmed and reserved (if available), and bulbs halved stem to tail
  • 1 to 1½tablespoons extra-virgin olive oil
  • Salt and pepper
  • Honey (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

52 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 1 gram protein; 208 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat the oven to 400 degrees. If your radishes have fresh-looking greens, wash and dry them well. On a sheet pan, toss the radishes and greens with the oil (1 ½ tablespoons if using greens; 1 tablespoon if not). Season with salt and pepper. Arrange the radishes cut side down. (It’s OK if the greens are crowded.)

  2. Step 2

    Roast until the radishes are crisp-tender and translucent, the cut sides are golden in spots and the greens are crisp, 15 to 20 minutes. Drizzle with honey, if desired.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
389 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Lesley

I discovered roasted radishes while attending a wine festival here in Goochland County, VA. They had a frontier village at the site and the re enactors were cooking them. I despise raw radishes, but roasted they are very tasty and I mix them now with my root vegetable casseroles.

Maria

I prefer to roast the roots halfway first, toss the greens with red wine vinegar, and than add them to the pan so they are cooked tender instead of burnt to a crisp.

alexis

Made the recipe as-is. Ate one to try it. Proceeded to eat the entire pan. 5/5 no notes.

Kelsey

Radishes seem to be better if cut smaller pieces. The leaves are absolutely delicious in this recipe!

Linda DiLembo

My husband is hard to please. He’s a picky eater and not inclined to try new things. I served home grown radishes as described. He ate them thinking they were small red potato. Surprise…he loved them. I think the honey helped.

Christina S

I used them as an accompaniment to roast chicken! Wonderful compliment

Private comments are only visible to you.

Recipe Tags

or to save this recipe.