Roasted Radishes

Growing up, I remember eating raw radishes from veggie plates at family gatherings, so the idea never crossed my mind that I could cook or roast them until I was older and started creating original recipes in my kitchen. One spring, I ended up growing a bunch of radishes in my garden, and I decided to try roasting some of them like potatoes. The result? Life-changing. Roasting the fresh radishes mellowed out their typical peppery kick and brought out their natural sweetness. Plus, by adding the garlic-flavored butter, I was able to get an extra layer of flavor. This has become one of my absolute favorite ways to serve radishes. They’re like roasted potatoes but lighter, sweeter, and with fewer carbs. 

Ingredient Highlight: Radishes

Radishes are vibrant root vegetables that pack a punch of flavor and nutrition. Closely related to cabbage and turnips, radishes come with a range of unique facts and health benefits:

• ‘Easter-egg radishes’ is a phrase often used to refer to a mix of pink, purple, white, and red radishes. 
• Radishes are rich in vitamin C, which can help boost the immune system. 
• Radishes contain a unique phytochemical called indoles, which help with detoxification. 
• Naturally gluten-free, grain-free, and nut-free, radishes fit perfectly into a variety of diets. 
• Radishes boast powerful antioxidants and contain natural antibacterial and antifungal properties.

The Best Way To Cook Radishes

Radishes can be eaten raw or cooked. Cooking radishes helps calm the spicy and peppery flavors. They can be roasted, baked, sautéed, or pan-fried. Boiling or steaming radishes, however, may make them too soft and strip away some of their nutrients. 

After trying several methods, I’ve found that roasting radishes in a hot oven is the easiest and most flavorful. When placed in a single layer in a large baking dish, the radishes become caramelized on the edges, enhancing their natural sweetness and flavor.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make It Vegan

For a vegan version of this recipe, I simply swap the butter or ghee for olive oil or avocado oil. Additionally, if I want a drizzle of ranch, I’ll make my favorite dairy-free ranch dressing (I just make sure to use a plant-based ranch dressing or vegan mayo instead of regular mayo).

Serving Recommendations

I love to serve this low-carb side dish seasonally, specifically in the spring and summer months. I usually top the radishes with a drizzle of dairy-free ranch dressing and serve them with protein-based entrees like:

• Grilled Spatchcock Chicken
• Honey-Garlic Pork Chops
• Grilled Flank Steak
• Smoked Pork Butt

Another one of my favorite ways to enjoy roasted radishes is to add them to a salad with sliced chicken, avocado, sliced almonds, green onions, and a citrus vinaigrette. I’ve also been known to thinly slice them and use them as a topping for tacos or nachos.

Storing Leftovers

I store any leftovers I have in an airtight container in the fridge for up to 3 days.

Other Roasted Veggie Recipes

Roasted Green Beans

Garlic Roasted Root Vegetable Fries

Roasted Artichokes with Lemon-Shallot Vinaigrette

Roasted Brussels Sprouts With Bacon And Balsamic

Want to save this recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Name

Email *

GDPR Consent *

• I consent to receive emails from The Real Food Dietitians *

Sign me up!

Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 96 reviews

Roasted Radishes Recipe

These roasted radishes make for a sweet, flavorful side that pairs wonderfully with chicken, beef, or pork dishes.

Prep: 10 minsCook: 25 minsTotal: 35 mins

Pin for Later Rate recipe

• Email Recipe

Print Recipe

Servings: 4 servings 1x

1x2x3x

Ingredients

• 1 lb. fresh globe radishes, stems removed, ends trimmed, and halved
• 1 tablespoon melted ghee or butter*
• ½ teaspoon fine salt
• ⅛ teaspoon black pepper
• ¼ teaspoon dried parsley, dried chives, or dried dill (or mix of all)
• 2 garlic cloves, finely minced**
• Optional for serving: Ranch dressing for drizzling or garnish of fresh parsley, dill, or chives

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 425℉.
2. Combine the radishes, cooking fat (ghee, butter, or oil), dried herbs, salt, and pepper in a bowl. Toss until the radishes are evenly coated (Note: Don’t add the minced garlic until step 5).
3. Spread the radishes into a single layer in a large 9×13-inch baking dish.
4. Bake for 20-25 minutes, tossing every 10 minutes.
5. After the first 10 minutes of baking, add the minced garlic and toss well. 
6. Return the dish to the oven to bake for an additional 10-15 minutes or until the radishes are golden brown and easily pierced with a fork.
7. If desired, serve with ranch dressing for dipping or drizzling on top. Garnish with fresh parsley, dill, or chives.

Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.

Notes

*To make this recipe vegan, opt for avocado oil or olive oil in place of the butter or ghee. 

**May substitute ¼ teaspoon garlic powder for the 2 garlic cloves.

Nutrition Information

• Serving Size: 1/4 of recipe
• Calories: 68
• Fat: 6 g
• Sodium: 250 mg
• Carbohydrate: 4 g
• (Fiber: 1 g
• Sugar: 2 g)
• Protein: 1 g

Dietary

Dairy-FreeEgg-FreeGluten-freeGrain-FreeNut-freePaleoVeganVegetarianWhole30

© The Real Food Dietitians

Recipe By: The Real Food Dietitians

All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!

Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.