Easy way to make Roasted Radishes (Mild Flavor and Tender Bite)

• Food: Roasted Radishes
• Writer: Nicolas Wilson
• Content-Type: Food Blog

This recipe for roasted radishes is a great spring side dish! The colorful radishes have a mild flavor and a crisp-tender bite.

This roasted radishes recipe is long overdue, given how much I enjoy radishes. On the site, I have roughly 53 radish recipes, 52 of which utilize raw radishes.

Raw radishes have a lot going for them. They’re peppery, crisp, and bright pink, and they’re great in salads, sandwiches, and bowls. But what about radishes cooked?

Although the figures don’t reflect it, I frequently roast radishes at home. Roasted radishes, unlike their raw cousins, have a delicate sweetness and mellow flavor with only a hint of their original spice.

They have a tempting crisp-tender bite and go well with cereals, spaghetti, polenta, and other dishes.

I hope you give this recipe a try, even if you aren’t a radish fan. You’ll often find that freshly preparing a familiar vegetable makes you like it more than you imagined.

With any luck, this simple roasted radishes recipe will convince you that you, too, adore radishes.

Recipe Suggestions for Roasted Radishes

• Cut side down, and roast them. Cutting radishes in half, tossing them with olive oil, salt, and pepper, then baking them is easy! However, before putting them in the oven, make sure the cut radishes are arranged flat side down. It helps the edges crisp up as they roast and encourages even cooking.
• Cook them according to your preferences. After 10 to 15 minutes in the oven, I remove my roasted radishes before they’re fork soft. They keep their crispness and crisp-tender bite this way. If you want softer radishes, simmer them for another 25 minutes or until they achieve your desired texture.
• Don’t throw away the tops! Did you know that the greens of radishes are equally as tasty as the radishes themselves? If you happen to come upon a bunch of radishes with good greens, eat them! Sauté them and toss with the roasted radishes or puree them into pesto to serve on top. Here are my best suggestions for keeping and cooking them.

Serving Suggestions for Roasted Radishes

These roasted radishes make a delicious side dish on their own, served with a squeeze of lemon juice. They are, nevertheless, a terrific accent to larger foods such as salads and bowls. Here are a couple of my favorite applications:

• Pile them high on a bed of creamy polenta. This meal is my favorite spring comfort food, with roasted chickpeas and a swirl of radish green pesto.
• Make a grain salad that is hearty and filling. Begin with quinoa, couscous, or farro that has been cooked. Add the radishes, roasted asparagus, feta cheese, and fresh herbs like basil, mint, tarragon, or chives after that. Toss with a drizzle of olive oil, and a squeeze of lemon juice and season to taste with salt & pepper!
• Alternatively, a substantial bean salad. For added crunch, combine roasted radishes with thinly sliced fresh radishes, white beans, or cooked French green lentils, capers, mint, and pine nuts. Toss everything together with a simple lemon vinaigrette and plenty of radish green pesto.
• Toss with the spaghetti. Cook fresh or dry pasta, then add the radishes, lemon juice, pesto, and grated Parmesan cheese to finish.

Roasted Radishes

These roasted radishes have a subtle flavor and a crisp-tender bite. Serve them as a side dish on their own or with radish-green pesto. More Serving ideas can be seen in the post above!

Ingredients

• 9 to 12 medium red radishes, halved
• Extra-virgin olive oil, for drizzling
• Sea salt and freshly ground black pepper
• Lemon juice, optional

Instructions

1. Preheat the oven to 450 degrees Fahrenheit. Place the radishes in a roasting dish after slicing them in half (or on a baking sheet with parchment paper). Place cut-side down in a bowl with drizzles of olive oil and pinches of salt and pepper.
2. Roast for 10 to 15 minutes, or until done to your liking. My radishes should have a touch of crunch to them. Roast the radishes for longer if you prefer softer radishes.
3. Season with a squeeze of lemon and salt & pepper to taste. These are also delicious topped with radish green pesto or thrown in this radish salad.