Lemony Roasted Radishes

One of my favorite side dishes is perhaps an unconventional one. When I lived in New York City I enjoyed taking cooking classes and in one of those classes we made Lemony Roasted Radishes. Now roasting radishes had never been something I had considered possible, but they were incredible. Roasting the radishes creates a soft texture and mellow taste.

Radishes are roasted to perfection then tossed in a blend of butter, lemon and radish greens to create a perfect spring/summer side dish.

If you enjoy this recipe, you may also like my Balsamic Glazed Roasted Carrots, my Honey Sage Roasted Squash, or even my Balsamic Glazed Pearl Onions recipe.

Jump to:

• Why make roasted radishes?
• How to Roast Radishes
• What type of radish to use
• Ingredients Needed
• Equipment Needed
• Storage Tips
• Roasted Radishes
• About Michelle

Why make roasted radishes?

Roasted Radishes have a completely different texture and flavor profile from raw radishes. Raw radishes tend to be sharp, have a bit of a bite and can almost taste spicy. Roasting the radishes gives it the texture of a baked sweet potato and a much milder taste, somewhat similar to turnip.

Roasting the radishes also gives them a crispy exterior. When tossed with seasonings and brown butter, it tastes incredible.

How to Roast Radishes

Preheat your oven to 450 degrees. Rinse off radishes to remove any dirt or sand. Trim the tops off of the radishes (but keep them for a garnish!) and slice in half. Place in an oven proof baking dish or baking sheet cut side down, season with salt and drizzle with olive oil.

Roast radishes for 15-20 minutes or until they are fork tender. Season to taste with additional salt if desired. Radishes can be served as is or with brown butter in the recipe below. Radishes can also be grilled as another alternative method.

What type of radish to use

For this recipe you want to use the common red radish with the greens still attached. These can be found at most grocery stores in the united states. If you are unable to find radishes with the tops still attaches, you can substitute the tops with parsley or cilantro in this recipe.

Other varieties of radish can be roasted, but may have slightly different flavor profiles and may not go with the brown butter as well as the traditional red radishes.

Ingredients Needed

Equipment Needed

• Chef's Knife
• Cutting Board
• Cast Iron Skillet or Stainless Steel Skillet
• Wooden Spoon

Storage Tips

Fridge: Store radishes in the fridge in a sealed container for up to 4 days. To reheat, either warm in the microwave or on the stovetop until heated through.

Raw Radishes: Place a damp towel around radishes with the greens removed and place in a ziploc bag. Store in the fridge for up to 2 weeks. Discard the radishes if there is any change to the texture or color.

0