The radiant radish isn’t just for salads anymore. With its vibrant color, crisp texture and hint of peppery spice, this root vegetable can be prepared in many different ways. One of our favorite ways is also one of the simplest. Roasted radishes is a delicious dish that lets you use up extras from your farmers market haul or trip to the store. You’ll be pleasantly surprised by their sweet taste and softened texture.
Radishes come in many varieties, from the red radishes we use in this recipe to oblong white radishes and Easter egg radishes (which contain hues of pink, purple and scarlet). When you roast vegetables in the oven, the veggies develop a slightly crisp exterior, a tender interior and slightly sweet yet mild flavor. It’s the same with roasted radishes, which take on a caramelized potato-like quality in the oven.
This roasted radish recipe is simple enough to make any night of the week, yet gorgeous enough to serve as a side dish for holidays and special gatherings. It will soon be one of your favorite radish recipes ever!
Ingredients for Roasted Radishes
- Radishes: To select the best bunch of radishes possible, make sure the greens are bright green, fresh and perky. If you’re buying radishes without greens, they should feel rock hard. Be sure to avoid radishes that are soft or dull-colored, or have black spots. Additionally, if the tops are limp or slimy, they haven’t been cared for properly. We use red radishes in this recipe, but feel free to experiment with other varieties.
- Olive oil:Â Olive oil is necessary for caramelizing radishes throughout the roasting process, which will release a sweet flavor that balances beautifully with the vegetable’s peppery kick. If you skimp when you drizzle, the dish may taste dry rather than crisp and tender, so be sure to coat the radishes well and evenly. Here are the best olive oil brands according to our Test Kitchen.
- Oregano: Oregano adds an aromatic, earthy flavor. However, dried herbs have more concentrated flavors than fresh herbs. The ratio is typically 1 tablespoon fresh herbs to 1 teaspoon dried herbs, so be sure to measure according to the guidance of this roasted radishes recipe. Our fresh to dried herb conversion guide can help you through the cooking process.
Directions
Step 1: Prepare the radishes
Preheat the oven to 425°F. Toss the radishes with olive oil, oregano, salt and pepper.
Step 2: Roast
Roast the radishes for 30 minutes, until they are crisp-tender, stirring the vegetables once. If desired, top with additional oregano and pepper before serving.
Roasted Radish Variations
- Make them extra crispy: If you prefer crispier radishes, slice them and arrange in single layer on the baking pan. Roast the radishes a bit longer, turning halfway through, until they’re golden brown and crisp.
- Use different herbs: Try dried or fresh rosemary, thyme or sage for an earthy complement to this dish. As you learn how to cook roasted radishes, introduce new herbs to see what you enjoy most. This may be the perfect opportunity to learn how to dry herbs yourself!
- Serve with a dip: Roasted radishes also make a wonderful snack. Serve them alongside a silky and flavorful dip to complement the crisp-tender texture and sweet flavor. Try this tart and creamy and tangy yogurt dill dip or this rich and nutty tahini dressing.
How to Store Roasted Radishes
Oven-roasted radishes are best when served right away. However, you can store leftovers in an airtight container for up to three days. To reheat roasted radishes, place them in a skillet with a drizzle of olive oil, and cook them over medium heat to revive that crisp exterior. Try mixing them into our rainbow vegetable skillet!
Can you freeze roasted radishes?
Roasted radishes can be frozen for up to three months. Make sure the radishes have cooled down completely, then store them in an airtight container or freezer bag. While the texture may change a bit after freezing and thawing, they will still taste good and be safe to consume. Revive the radishes a bit by crisping them up in a hot skillet with some olive oil.
Roasted Radishes Tips
How do you trim radishes?
To trim radishes, use a sharp knife to cut off the leafy tops and the root ends. Discard the roots, but consider using the leafy green tops. They can be enjoyed raw as an addition to your favorite salad recipes, sauteed simply with some butter and finished with flaky salt, or added to soup recipes and easy casseroles. However you enjoy the radish tops, be sure to rinse them thoroughly first.
How else can you cook radishes?
Instead of roasting, you can cook radishes on the stove. Saute them in olive oil, and cook, stirring occasionally, until crisp and brown. Season with salt and pepper, herbs or any spice you like.
How do you serve roasted radishes?
Serve roasted radishes with frittata recipes, grain bowls or salmon recipes. They also make a great addition to spring holiday spreads, like classic Passover recipes or Easter recipes.
