I’ve roasted many vegetables, so why not radishes? They are available year round and are not expensive, either as a snack or a side dish. I’ve provided three different recipes; one with a yogurt dip (I favor this one), another with balsamic vinegar and a third with a citrus vinaigrette to drizzle. All of them are very good – you will see that you can do anything you want with this tasty vegetable. Roasting also mellows the bite you often get in radishes.
Roasted Radishes with Rosemary and a Yogurt Dip
Roasted Radishes with a Citrus Vinaigrette
Roasted Radishes with Honey, Butter and Balsamic Vinegar
Radishes make a nice snack and may be served with a favorite dip or a side dish to beef or fish. Roasting makes them a perfect candidate for herbs/spices and sauces.
Roasted Radishes with a Citrus Vinaigrette
- radishes, preferably about the same size
- just enough olive oil to coat the radishes
- 2-3 tbsp. olive oil for the vinaigrette
- 1 orange; 1/4 tsp. zest and 1/2 tbsp. orange juice
- 1/2 tbsp. sherry vinegar
- 1/2 tsp. honey
- kosher salt and freshly ground black pepper to taste
- thyme leaves to garnish (optional)
Preheat oven to 425 degrees (anywhere from 400 to 450 degrees is fine – just adjust cooking time). Cut radishes in half from root to stem and toss with a little olive oil and kosher salt and black pepper (to taste) in a bowl. Place on your darkest baking sheet, or use a cast iron skillet, flesh side down to get a nice brown color. If you use a cast iron skillet place in the oven when you preheat to get the skillet hot.
Depending on the size and how hot your oven is roast for about 20-30 minutes. Half way through stir the radishes and turn the pan.
Make the vinaigrette by combining 2-3 tbsp. olive oil, 1/4 tsp. zest, 1/2 tbsp. orange juice, 1/2 tbsp. sherry vinegar (or a vinegar of your choice). Drizzle over the radishes and garnish with thyme. Serve at room temperature.
Recipe by cookingwithauntjuju.com
There were a few big ones so I made radish roses – nothing fancy as I used a special gadget which made it very simple. Just cut and place in cold water…
It’s best to roast the radishes flesh side down for a nice brown color…
You can see the difference when you place the radishes flesh side down…
Roasted Radishes with Rosemary and a Yogurt Dip
- radishes of any size but try to use the same size so they all roast the same or cut into the same size pieces
- 1 tbsp. extra virgin olive oil
- 1 tbsp. honey (I used lavender)
- kosher salt to taste
- fresh rosemary, minced to taste
- fresh parsley, minced to garnish
Preheat the oven to 425 degrees. Cut the radishes in half or quarters to get the same size.
Toss with the honey, butter, balsamic vinegar, rosemary, kosher salt to taste. Roast flesh side down for 30 minutes, depending on the size of your radishes. Half way through the cooking time stir the radishes and turn the pan. When you see the red skins shrivel they are probably done.
Yogurt Dipping Sauce:
- 1/4 cup plain Greek yogurt (normally I have some but I had to use sour cream instead – see Note 1)
- 1 tbsp. Dijon mustard
- 1 tbsp. honey mustard
- 1 tsp. fresh lemon juice
Combine the above ingredients and serve with the roasted radishes.
Note 1: You can substitute sour cream for yogurt or vice versa. You use basically the same amount ; just remember yogurt is tangier than sour cream and you might have to adjust some of the other ingredients. I didn’t make any adjustments…
Recipe by cookingwithauntjuju.com
Roasted Radishes with Honey, Butter and Balsamic Vinegar
- radishes of any size but try to use the same size so they all roast the same or cut into the same size pieces
- 2 tbsp. honey
- 1 tbsp. unsalted butter, melted
- 1 tbsp. balsamic vinegar
- Kosher salt and black pepper to taste
- fresh thyme, dill, basil or chives to garnish
Preheat oven to 425 degrees.
Trim the radishes and cut them in half or quarters and toss with the honey, butter, balsamic vinegar and salt and pepper to taste. Place on your darkest baking sheet and roast for 20-30 minutes, stirring once and rotating the pan.
Place in a bowl, drizzle with a little more vinegar (optional) and sprinkle with an herb(s) of your choice. Serve at room temperature.
Recipe by cookingwithauntjuju.com
I love radishes. 😋🍃
Me too especially when they are roasted and the “bite” is gone 🙂
I sometimes sauté radishes in butter, as a quick side dish but never roasted them this way. Love the idea, and the different flavors. You’ve definitely elevated the humble radish to a higher level. Will be making one of these options (hard to choose!) very soon! 🙂
I always ate them as a snack (too many had a bite but it helped to have a dip) or sliced on top of a salad. Roasting really brings out a nice texture, and flavor of whatever ingredients you use. Lots of great possibilities 🙂
Very interesting to see the roasted radish! I usually use them raw in a salad…this looks delicious!!
Thanks – I would munch on them as a snack or use in a salad too. Roasted radishes taste like potatoes and the spiciness mellows out. Perfect for any herb/spice, butter, oil or vinegar. Of course a dip is always nice 🙂
I have an all new respect for radishes. Thanks for the great recipes.
You’re quite welcome – radishes are totally transformed when roasted 🙂 Then all you have to do is add your spices/herbs and you have quite an appetizer or side dish.
I’m excited to try them!
what an interesting idea for radishes. never would have occurred to me.
Well, now you know Sherry there are more ways to cook this vegetable. Be creative with your spices/herbs as the radish is rather bland until you add some ingredients to kick it up a notch.
I’ve had braised radishes while in Germany but roasted sounds really good.
I liked them a lot Karen – tastes rather like a potato until you add the garnishes, herbs, sauces and/or dips.
This is very interesting way to cook radish. I love radish and I am going to try them you way!
I love radishes too but they often have a “bite” to them and this is a great way to “mellow” them.
Agreed, and roasting gives wonderful taste also.Picture is too good to give a try!!
I’ve also sauteed radishes but I’ve never roasted them, great idea. I love all your dip recipes and think I’ll try your citrus vinaigrette first. Then the rest must follow. Thanks for sharing…
Thanks for commenting Ron – roasting brings out the best in veggies 🙂 It’s very easy to roast the radishes using your own preferred ingredients 🙂
Yum! We have radishes growing in our garden, so this is a perfect recipe for us to try.
Great – then you will especially enjoy this post using home grown radishes 🙂