This oven roasted radishes recipe can be enjoyed as a snack, appetizer, or hearty side dish!
Fresh radishes are tossed in oil and savory seasonings and oven-baked until they’re creamy on the inside and crispy on the outside!
Savory roasted radishes are a game-changing alternative to starchy potatoes, beets, and carrots and they’re unbelievably quick and easy to make!
You’ll Love These Roasted Radishes Because…
- Colorful, low-carb radishes get a flavor transformation in this delightfully different recipe that has so many applications!
- Radishes are low calorie and packed with anti-oxidants, plus are a good source of fiber.
- Roasting radishes brings out their natural sweetness and mellows their spicy bite, and no need to peel!
- Double up the batch and enjoy all week in hot or cold recipes!
Ingredients and Variations
Radishes: Radishes are bright red and crunchy, with a slightly sweet-spicy flavor. They are available all year long in open bunches, or prepped and bagged. This recipe works using daikon, French, and watermelon radishes, too.
Oil: Olive, coconut, avocado, butter, ghee, or leftover bacon grease will all work in this recipe since you just need a little to get the seasonings to adhere and create an uber-crispy skin.
Seasonings: Buy it, or make your own Italian seasoning, and adjust just the way you like. Keep extra for other recipes!
Variations
Mix up the seasonings to match the menu! Add even more color to the dish and toss in some Brussels sprouts to the mix. For taco night, toss them in chili seasoning or everything bagel seasoning to serve as a snack or appetizer
If there are greens still attached to the radishes, sautee them for a delicious side. Or add them to a smoothie.
How to Make Roasted Radishes
This oven Roasted Radishes recipe can be enjoyed as a snack, appetizer, or hearty side dish!
- Trim, wash, and cut radishes into uniform sizes, as per recipe below.
- Toss radishes in oil and sprinkle on seasoning mix.
- Spread evenly on a baking sheet and bake until tender-crisp.
Hot Tip
Pop them under the broiler with a sprinkle of parmesan cheese for an extra crispy, cheesy coating.
Ways to Serve Roasted Radishes
Let the oven do all the work and bake radishes next to chicken thighs, meatloaf, pork or fish. As a snack or appetizer, serve roasted radishes with a side of creamy tzatziki, a zesty garlic sauce, greek yogurt dip, dill dressing, or an extra creamy whipped feta.
Storing Leftovers
- Keep leftover roasted radishes in a covered container in the refrigerator for up to 3 days. Toss them in a little hot oil in a sauté pan or the air fryer to make them crispy again.
- Chop up cold radishes and add them to a Caesar salad, a pasta salad, or tuck them into a pita pocket, or wrap.
- Freeze cooled portions in zippered bags for up to one month and reheat as directed above.
More Roasted Side Dishes To Try!
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Roasted Radishes
Equipment
Ingredients
- 3 bunches radishes about 35 radishes, or 1½ pounds
- 1 Tablespoon olive oil
- 1 teaspoon Italian dressing mix or ½ teaspoon garlic powder and ½ teaspoon Italian seasoning
- ¼ teaspoon freshly ground black pepper or to taste
- ¼ teaspoon kosher salt or to taste
- ½ teaspoon fresh parsley for garnish
Instructions
- Preheat oven to 400˚F. Line a baking tray with parchment paper.
- Wash and dry radishes. Cut off tops and bottoms, and cut large radishes in half lengthwise.
- On parchment lined baking tray, toss radishes with oil. Sprinkle with Italian dressing mix (or garlic powder and Italian seasoning), pepper, and salt. Spread evenly in a single layer.
- Roast radishes 25-30 minutes, until cooked to desired doneness, stirring after 15 minutes. Sprinkle with parsley.
- Serve immediately or at room temperature. Serve with sour cream if desired.
Notes
- Refrigerate leftover roasted radishes in a covered container for up to 3 days.
- Freeze portions for up to a month.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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Recipe inspired and modified from Easy Low Carb
The Italian seasoning is a bit much for us. We prefer them with just S&P and EVOO. Roasted until soft and they taste just like a buttered mash potato, but healthier for you!