Easy Roasted Radishes
Easy roasted radishes bring new flavors and color to your roasted vegetable dinner routine, they’re ready in 15 minutes, and taste nothing like you think they will!
My mom thought I was nuts when I told her I was working on some super easy roasted radishes this week. After all, don’t radishes go on salad? Or no–in the trash?
Historically known for their spice and heat when you bite in to a raw one, radishes have made some major enemies and probably aren’t something you’d consider eating much at all–let alone roasting to perfection.
But we need to take a minute to let all that prejudice go. Because what waits at the end of a few minutes in the oven is something you probably never expected–tender, delicate flavor with no strong bite or heat at all.
These easy roasted radishes remind me more of a soft mild cabbage when they are cooked. The softer they get, the more mild they become. If you actually want yours to taste like a radish, you can shorten their cook time and leave them firm in the center.
If you have kids who aren’t interested in eating Brussels sprouts (I can’t believe I’m saying this) but a soft roasted radish might actually be a better place to start.
Bring them to life a bit more when they come out of the oven with a drizzle of white wine vinegar. That brightens them up and a mild vinegar like white wine is perfect here. If you want to skip that part for the kids, do a sprinkle of parmesan cheese.
What do you serve roasted radishes with?
I love to have mine with baked macaroni and cheese and my homemade meatloaf.
Easy Roasted Radishes
- 1 pound fresh radishes washed, and leaves/roots removed
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 2 teaspoons white wine vinegar
- Preheat the oven to 425.
- Slice the radishes in half if they are large. Keep the small ones whole, but get everyone near the same size.
- Place the radishes on a cookie sheet with raised sides. Add the olive oil and salt and toss to coat. You can do more salt if you want to.
- Roast quickly--about 12 to 15 minutes until the radishes are soft and tender, and the point of a knife goes all the way through easily.
- Remove from the oven and drizzle with the vinegar or leave that off and sprinkle with a couple of tablespoons of parmesan cheese.
I love your stuffed peppers recipe so I started looking through your other recipes. I thought to myself “Roasted radishes? What?!” I thought it was so weird because my family had only eaten them raw. Then I thought, well I have nothing lose. I’ll try it. And MY GOODNESS! They are so good! Loved them! Made them a couple days ago and making them again tonight!
I love that you said this Jaki! Everyone thinks a roasted radish would taste terrible but surprise! They are delicious. 🙂 I’m so glad you’ve discovered it as well. Thank you for letting me know! –Rachel
I’ve been cooking radishes quite a bit recently (it’s the season right!?) and really enjoy the different flavors that come out in this spicy little veggie! I’ve mostly been sautéing them – in a little butter lol – but I’d love to try them roasted now!! I’m loving all your fun and unique recipes!
You’re welcome Tiffany!
Such a surprising flavor!