Roasted Radishes

By Ali Slagle

Updated October 11, 2023

  • Linda Xiao for The New York Times. Food Stylist: Rebecca Jurkevich.
Media 1 of 1
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4(481)
Comments
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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.

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Ingredients

Yield:4 servings

  • 1 bunch large radishes (about ¾ pound), tails removed, greens trimmed and reserved (if available), and bulbs halved stem to tail

  • 1 to 1 ½ tablespoons extra-virgin olive oil

  • Salt and pepper

  • Honey (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

6 grams carbs; 62 calories; 3 grams monounsaturated fat; 1 gram saturated fat; 4 grams fat; 1 gram fiber; 216 milligrams sodium; 1 gram protein; 4 grams sugar

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.

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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.

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Ratings

4 out of 5
481 user ratings
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Comments

alexis

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

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.

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.

Edward Rockstein

One other highly recommendable radish dish I stumbled upon 40+ years ago was smashed radishes. I found it in my precious _The Thousand Recipe Chinese Cookbook_ by Gloria Bley Miller on pages 125-6. I especially love her suggested variation replacing the peanut oil with sesame oil. I served this to some of my graduate students and their guests, one of whom I married!

Linda R

I have been roasting radishes for a long time... salt (substitute) and pepper mix and Tajin! I also put them on parchment paper and add a little water under them to use less oil. I add them to my salads.

Deb B.

wow they are so much better this way! Nice change.

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