Roasted Radishes

Total Time

Prep: 10 min. Bake: 30 min.


6 servings

Updated: Sep. 25, 2023
Radishes aren't just for salads anymore. Roasted radishes makes a colorful side to any meal. —Taste of Home Test Kitchen


  • 2-1/4 pounds radishes, trimmed and quartered (about 6 cups)
  • 3 tablespoons olive oil
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper


  1. Preheat oven to 425°. Toss radishes with remaining ingredients. Transfer to a greased 15x10x1-in. pan.
  2. Roast until crisp-tender, about 30 minutes, stirring once.
Roasted Radishes Tips

How do you trim radishes?

To trim radishes, cut off the tops and the bottoms (the greens and the stems, respectively). The greens are edible and can be eaten raw alongside lettuce in your favorite lettuce recipes, or sauteed with skillet side dishes. You could also stir them into cozy soup recipes or simple casserole dinners. They have an earthy flavor that can be slightly bitter or spicy.

How do you make roasted radishes crispy?

This recipe roasts the radishes until they are crisp-tender. If you prefer your roasted radishes crispy instead, cut them into slices and roast them a bit longer—until they are golden brown, turning halfway through so both sides get a nice golden color. Be sure to arrange them in a single layer, using two pans if needed.

How do you serve roasted radishes?

Roasted radishes are one of those easy recipes for Passover. They also pair nicely with chicken dinners and pork recipes. They can also be added to salads or served with a homemade salad dressing recipe for dipping.

Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

2/3 cup: 88 calories, 7g fat (1g saturated fat), 0mg cholesterol, 165mg sodium, 6g carbohydrate (3g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1-1/2 fat.