Roasted Radishes

5 from 10 votes

Oct 25, 2021, Updated Mar 09, 2025

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These colorful, crisp Roasted Radishes are caramelized on the outside and juicy on the inside! You’ll love this roasted veggie side dish that’s flavorful, easy, and perfect with any main course.

Friends, if you are looking for a new way to switch up your side dishes, this radishes recipe is one of my favorite ways to add something unique to the table! While most people enjoy radishes raw in salads or with dip, cooking radishes—especially roasting them—brings out a whole new depth of flavor.

Roasting mellows their peppery bite, caramelizes the edges, and gives them a delicious tenderness. Plus, they’re a great low-carb alternative to potatoes, with only about 2 net carbs per serving! Serve them up with anything from roast beef with gravy to coulotte steak or pork medallions with pan sauce, and you’ve got an easy, flavorful side dish that goes with everything.

What Do Cooked Radishes Taste Like?

Cooked radishes are more mellow than raw radishes. The roasting process brings out a slight hint of natural sweetness, and tames some of the radish’s peppery flavor. They remain juicy even when roasted until tender, and pop slightly in your mouth with each bite. If you like roasted parsnips, rutabaga, or turnips, then you’ll love roasted radishes.

Recipe Ingredients

I love making roasted radishes in part because they’re so easy! All you need are a few simple ingredients, an oven, and a little bit of time to make this great side dish. Here is a brief rundown of the ingredients—for the full recipe card with amounts, scroll to the bottom of this post.

Radishes: This recipe makes a pound of fresh radishes, but you can easily double it or even triple it to serve a crowd and/or have leftovers. Trim and halve each radish.
Oil: I use olive oil to roast most of my veggies, but you can choose any high-heat cooking oil that you like.
Parsley: Dried parsley is easy and plays well with the natural “bite” that radishes have. Basil would also be a good choice.
Garlic Powder: Another easy dried seasoning—just sprinkle it on and go! You can mince fresh garlic if you prefer, but the fresh garlic may burn and add a bit of bitterness to the radishes.
Salt and Pepper: Freshly ground black pepper and coarse salt (such as kosher salt) will give the radishes a bold flavor. Regular table salt and ground pepper would also be perfectly fine!
Grated Parmesan Cheese: I love to add a little grated or shredded parmesan on top before serving. Chopped fresh herbs and a squeeze of fresh lemon juice are a great addition.

radishes cut in half and tossed with olive oil

How to Make Roasted Radishes

If you’re a fan of oven roasted vegetables, you know what comes next! Our fresh and vibrant radishes get tossed with oil and spices, and then roasted until lightly crispy and intensely flavored.

Prep the oven and baking sheet. Before you get started, make sure your oven is preheating to 400˚F. Line a large baking sheet with parchment for easy cleanup, or just use a plain baking sheet if you prefer.
Season the radishes and bake. Toss the trimmed and cut radishes in a mixing bowl with the olive oil, parsley, garlic powder, salt and pepper. Then spread the seasoned radishes out in a single layer on the baking sheet. Roast for about half an hour, or until golden brown and fork-tender.
Enjoy! Remove the roasted radishes from the oven and transfer them to a serving plate. Garnish with parmesan and parsley, if using, and serve.

Air Fryer Method

For an even quicker option, roast your radishes in the air fryer! Spread them in a single layer and air fry at 400°F for about 12 minutes, or until tender and browned at the edges.

Recipe Tips

Cut to fit: You don’t have to stick to halving the radishes—cut them into quarters or even slices for quicker roasting. The smaller the pieces, the faster they’ll cook!
Wash well: Since radishes are root veggies, they tend to hold onto dirt. Give them a good rinse and scrub to remove any grit before roasting.
Texture tip: If you like your roasted radishes with a bit more bite, take them out of the oven around the 22-minute mark for a firmer texture.
Use the radish greens: If your radishes come with fresh greens, don’t throw them out! Radish greens are totally edible and super tasty. Sauté them and toss them with the roasted radishes or mix them into a grain salad.

Serving Suggestions

Roasted radishes are a versatile side that pairs well with just about anything that potatoes do! Serve them alongside classic baked chicken, where juicy, well-seasoned bone-in pieces bake to perfection. For a steakhouse-style dinner, try them with my easy London broil or a comforting pot roast—the radishes will soak up all those savory flavors.

And if you’re in the mood for a hearty vegetarian option, they make the perfect sidekick to my cauliflower casserole with Brussels sprouts, or make my creamy vegetables casserole for a meal packed with flavor and texture.

roasted radishes on a baking sheet covered with parchment paper

How to Store and Reheat Leftovers

I don’t recommend freezing roasted radishes, because the texture will degrade after freezing and thawing.

Fridge. Store leftover roasted radishes in an airtight container in the refrigerator. They’ll keep well for 3 to 4 days.
Reheat. To reheat, place the radishes in a skillet over low or medium heat, and saute until hot all the way through.

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up close shot of halved roasted radishes

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5 from 10 votes