I love starting with sharp, peppery radishes and roasting them until they mellow into something surprisingly starchy, which is the whole point of my Radishes Like Potatoes idea.

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I never thought radishes could feel like a revelation, but here we are. I love the sharp, peppery bite of fresh radishes, yet when they meet a hot pan and a splash of extra virgin olive oil something weird happens.

The heat tames the zing and pulls out a gentle creaminess that makes you question what you thought you knew about root veg. Honestly, Radishes Like Potatoes is not a joke, and this Roasted Radishes Recipe might make you swap them in where you’d normally reach for something else.

Try it once, you’ll be curious, maybe a little obsessed, like I got.

Ingredients

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Crunchy, peppery root; good source of fiber, vitamin C, and low on calories.
Adds silky mouthfeel and savory richness, heart healthy monounsaturated fats and antioxidants.
Optional gives creamy, slightly sweet richness it adds saturated fat and flavor punch.
Brings sharp, savory bite when roasted; contains antioxidants and immune boosting compounds.
Nutty, salty finish that melts slightly; adds protein and umami, small calcium boost.
Brightens and cuts richness with acid; provides vitamin C and refreshing tang.
Fresh herb lift, it adds bright green flavor and small vitamin K and antioxidant benefits.
Simple seasoning, enhances natural flavors, use sparingly for balance not to overpower.

Ingredient Quantities

1 lb (450 g) radishes

1 1/2 tbsp extra virgin olive oil

1 tbsp unsalted butter (optional)

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

2 garlic cloves, minced (optional)

1 tbsp fresh parsley, chopped or 1 tsp fresh thyme leaves (optional)

1/2 lemon (optional)

2 tbsp grated Parmesan cheese (optional)

How to Make this

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1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil for easy cleanup.

2. Trim radishes by cutting off the greens and root tips, then halve or quarter any big ones so pieces are roughly the same size; leave small radishes whole. Pat them dry with a towel so they roast instead of steam.

3. In a bowl toss the radishes with 1 1/2 tbsp extra virgin olive oil, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. If you want butter, either melt 1 tbsp and mix with the oil now or save it to add after roasting, your call.

4. Spread the radishes cut-side down in a single layer on the sheet, dont crowd them or theyll steam instead of caramelize.

5. Roast for about 20-25 minutes, shaking the pan or stirring once halfway through so they brown evenly and become tender.

6. If using garlic, stir in the 2 minced cloves during the last 4-5 minutes of roasting so it softens but doesnt burn.

7. Remove the pan from the oven. If you saved the butter, add it now and toss so it melts over the hot radishes. Add 1 tbsp chopped fresh parsley or 1 tsp fresh thyme leaves, squeeze the 1/2 lemon over everything if you like a bright pop, and adjust salt and pepper to taste.

8. Sprinkle 2 tbsp grated Parmesan on top (optional). You can return to the oven for 1-2 minutes if you want it melted, or just let it melt from the heat of the radishes.

9. Serve warm. Theyll be much milder and creamy after roasting, with a nice golden exterior.

Equipment Needed

1. Rimmed baking sheet with parchment paper or foil — makes cleanup easy and keeps radishes from sliding off, dont crowd the pan.
2. Cutting board — a steady one so you can halve or quarter radishes quickly.
3. Sharp chef’s knife — for trimming roots, greens and cutting larger radishes.
4. Mixing bowl — to toss radishes with oil, salt and pepper.
5. Measuring spoons — you need 1 1/2 tbsp, 1/2 tsp and 1/4 tsp handy.
6. Tongs or a sturdy spatula — for shaking or stirring the pan halfway through so they brown evenly.
7. Paper towels or a clean kitchen towel — pat the radishes dry so they roast instead of steam.
8. Oven mitts or potholders — lifesaver when you shake the hot sheet.
9. Microplane or fine grater for Parmesan, plus a small paring knife or garlic press for the minced garlic if you use it.

FAQ

How long and what temperature should I roast the radishes? Roast at about 400 F or 200 C for roughly 20 to 25 minutes, stirring or shaking the pan once about halfway through. Theyre done when golden and tender, smaller pieces may take less time.

Do I need to peel or remove the greens? Just trim the root and top, no need to peel. If the greens are fresh and tender you can chop them and stir in at the end, otherwise discard or save them for stock.

Can I add butter and garlic without burning the garlic? Yes. Add the olive oil at the start, then either toss in butter and minced garlic for the last 2 to 3 minutes of roasting or melt butter with garlic off the heat and toss the radishes in it after they roast. That keeps the garlic from burning.

How do I get them crisp not soggy? Dry the radishes well, preheat the baking sheet, space them in a single layer so they dont touch, and roast at high heat. Flip cut side down once for better browning. If needed finish under the broiler for a minute while watching closely.

How should I store leftovers and reheat them? Cool, then store in an airtight container in the fridge for up to three days. Reheat in a hot skillet or in a 350 F oven to bring back crispness. Microwave will make them soft so avoid it if you want crunch.

What are easy variations or swaps? Skip the butter for vegan, use extra olive oil. Swap Parmesan for nutritional yeast for a cheesy hit. Finish with a squeeze of lemon, chopped parsley or thyme, or sprinkle chili flakes or bacon bits for more punch.

These roasted Radishes are Delicious! Roasting Downplays Their Sharpness And Brings Out A Pleasant Crea… Recipe Substitutions and Variations

Radishes: swap for baby potatoes (fingerlings or new potatoes) or baby turnips; they take a bit longer to roast, but give a milder, creamy bite you’ll like.
Extra virgin olive oil: use avocado oil, grapeseed oil or light olive oil if you want a higher smoke point or a more neutral flavor.
Unsalted butter: use ghee, extra olive oil, or salted butter instead; ghee browns nicely and keeps things crisp.
Parmesan cheese: use Pecorino Romano or grated Asiago for a similar salty tang, or 2 tbsp nutritional yeast to make it dairy free.

Pro Tips

– Make the pieces roughly the same size and pat them dry before they go in the oven, otherwise some will burn while others are still hard and wet radishes will steam not brown.

– Get the pan nice and hot and spread everything in a single layer so they get a good crust, dont pile them up or you’ll end up with soggy veggies. A preheated cast iron or hot sheet gives extra caramelization.

– Save delicate add ons for the end. Toss in garlic and butter in the last few minutes or right after roasting so the garlic doesnt burn and the butter melts into everything, and finish with a squeeze of lemon or a sprinkle of cheese to brighten the whole thing.

– Leftovers reheat great if you crisp them again in a skillet or under the broiler for a minute, they also make a surprisingly good cold salad topping the next day so dont throw them out.

These roasted Radishes are Delicious! Roasting Downplays Their Sharpness And Brings Out A Pleasant Crea… Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I love starting with sharp, peppery radishes and roasting them until they mellow into something surprisingly starchy, which is the whole point of my Radishes Like Potatoes idea.

Servings

servings

Calories

100

kcal

Equipment: 1. Rimmed baking sheet with parchment paper or foil — makes cleanup easy and keeps radishes from sliding off, dont crowd the pan.
2. Cutting board — a steady one so you can halve or quarter radishes quickly.
3. Sharp chef’s knife — for trimming roots, greens and cutting larger radishes.
4. Mixing bowl — to toss radishes with oil, salt and pepper.
5. Measuring spoons — you need 1 1/2 tbsp, 1/2 tsp and 1/4 tsp handy.
6. Tongs or a sturdy spatula — for shaking or stirring the pan halfway through so they brown evenly.
7. Paper towels or a clean kitchen towel — pat the radishes dry so they roast instead of steam.
8. Oven mitts or potholders — lifesaver when you shake the hot sheet.
9. Microplane or fine grater for Parmesan, plus a small paring knife or garlic press for the minced garlic if you use it.

Ingredients

1 lb (450 g) radishes
1 1/2 tbsp extra virgin olive oil
1 tbsp unsalted butter (optional)
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
2 garlic cloves, minced (optional)
1 tbsp fresh parsley, chopped or 1 tsp fresh thyme leaves (optional)
1/2 lemon (optional)
2 tbsp grated Parmesan cheese (optional)

Directions

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil for easy cleanup.
Trim radishes by cutting off the greens and root tips, then halve or quarter any big ones so pieces are roughly the same size; leave small radishes whole. Pat them dry with a towel so they roast instead of steam.
In a bowl toss the radishes with 1 1/2 tbsp extra virgin olive oil, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. If you want butter, either melt 1 tbsp and mix with the oil now or save it to add after roasting, your call.
Spread the radishes cut-side down in a single layer on the sheet, dont crowd them or theyll steam instead of caramelize.
Roast for about 20-25 minutes, shaking the pan or stirring once halfway through so they brown evenly and become tender.
If using garlic, stir in the 2 minced cloves during the last 4-5 minutes of roasting so it softens but doesnt burn.
Remove the pan from the oven. If you saved the butter, add it now and toss so it melts over the hot radishes. Add 1 tbsp chopped fresh parsley or 1 tsp fresh thyme leaves, squeeze the 1/2 lemon over everything if you like a bright pop, and adjust salt and pepper to taste.
Sprinkle 2 tbsp grated Parmesan on top (optional). You can return to the oven for 1-2 minutes if you want it melted, or just let it melt from the heat of the radishes.
Serve warm. Theyll be much milder and creamy after roasting, with a nice golden exterior.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.