These colorful, crisp Roasted Radishes are caramelized on the outside and juicy on the inside! You’ll love this low-carb roasted veggie side dish that’s flavorful, easy, and perfect with any main dish.
An Easy and Healthy Low-Carb Side Dish
Do you find yourself repeating the same side dishes over and over again? If so, this recipe is for you! You’re probably familiar with eating peppery radishes raw, in salads or with dip, but they’re also amazing when roasted.
Roasting brings out all the depth of flavor in radishes, and gives them nice crispy edges. Plus, radishes are relatively low carb, with only about 2 net carbs per serving!
If you’re looking for an alternative to potatoes, they’re a wonderful option! These little root veggies are colorful, flavorful, and go with everything, especially beef dishes like roast beef with gravy, or steak with pan sauce.
What Do Cooked Radishes Taste Like?
Cooked radishes are more mellow than raw radishes. The roasting process brings out a slight hint of sweetness, and tames some of the radish’s peppery kick. They remain juicy even when roasted until tender, and pop slightly in your mouth with each bite. If you like rutabaga or turnips, then you’ll probably love roasted radishes!
I love making roasted veggies in part because they’re so easy! All you need are a few simple ingredients, an oven, and a little bit of time. 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 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.
- Salt and Pepper: Freshly ground 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: For serving.
How to Make Roasted Radishes
If you’re a fan of roasting vegetables, you know what comes next! Our fresh and vibrant radishes get tossed with oil and spices, and then roasted until lightly crispy and deeply flavored.
- Prep the Oven and Baking Sheet. Before you get started, make sure your oven is preheating to 400˚F. Line a 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 halved 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 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.
Tips for Success
Roasting radishes is as easy as 1 2 3 (actually, probably easier than that), but I still have a few little tips to share about making these juicy roasted veggies. Read on, and bon appetit!
- Cut to Fit: You don’t have to stick with cutting radishes in half—cutting into quarters or slices are other tasty options that can cook up even faster, depending on the size of the radishes.
- Wash Well: Like other root veggies, radishes literally grow in the soil and so you’ll need to carefully wash to remove any grit or sand.
- Texture Tip: If you want a crisper roasted result, you can take the radishes out of the oven at about the 22-minute mark.
What to Pair with Roasted Radishes
Here are some of my favorite recipes to serve with roasted radishes. From steak to chicken to a vegetarian masterpiece, radishes are right at home with anything!
- Baked Chicken: These Classic Baked Chicken Pieces are a comforting meal that will please the whole family. Light and dark bone-in pieces are well-seasoned and baked until tender and juicy.
- London Broil: Easy London Broil is the tender, family-sized steak recipe you need in your life! Juicy and mouthwatering, it’s perfect with roasted radishes and a big green salad.
- Casserole: A comforting vegetarian main course, Creamy Cauliflower and Brussels Sprouts Casserole goes beautifully with roasted veggies on the side.
How to Store and Reheat Extras
- Store leftover roasted radishes in an airtight container in the refrigerator. They’ll keep well for 3 to 5 days.
- I don’t recommend freezing roasted radishes, because the texture will degrade after freezing and thawing.
- To reheat, place the radishes in a skillet over low or medium heat, and saute until hot all the way through.
- 1 pound fresh radishes, ends trimmed and radishes cut in half
- 2 tablespoons olive oil
- ½ teaspoon dried parsley
- ½ teaspoon garlic powder
- Salt and fresh ground black pepper, to taste
- 1 to 2 tablespoons grated parmesan, for serving, optional
- chopped fresh parsley, for garnish
- Preheat oven to 400˚F.
- Add halved radishes to a mixing bowl and toss with olive oil.
- Add parsley, garlic powder, salt, and pepper; toss to combine.
- Transfer radishes to a large baking sheet and arrange them in one single layer.
- Roast for 30 to 35 minutes, or until golden and fork-tender, stirring through the radishes half way through cooking.
- Remove from oven and transfer to a serving plate.
- Garnish with parmesan and parsley; serve.
- NET CARBS: 2 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.