Oven-roasted radishes are delicious and easy to make. Tossed in fresh herbs, garlic, and lemon juice, this vegan side dish makes the perfect addition to any meal.
These roasted beauties are a delicious side dish or addition to salad or another main dish. While raw radishes have a sharp, peppery taste and a crispy and crunchy texture, roasting them makes them taste milder, juicy, and brings out their natural sweetness.
Radishes are available year-round at grocery stores, but they're at their peak in the Spring and start popping up at farmers markets in late Winter. That's the perfect time to grab a couple of bunches and whip some up to round out your next meal.
How to make roasted radishes
What I love about this recipe is how simple it is to make. It comes together in 30 minutes.
1. Preheat oven: Preheat oven at 425°F.
2. Prepare ingredients: Cut off the green tops and rinse the radishes. You do not need to be peeled. Slice each in half. If it's on the larger size, slice each half again.
3. Season: In a medium bowl, toss with avocado oil, salt, pepper, and garlic. Place the pieces in a single layer on a baking dish.
4. Roast: Roast for 25 minutes, stirring them occasionally.
5. Check doneness: Remove from the oven and make sure they are cooked through. They should be crispy on the outside and tender on the inside. Cook them for an additional 5 to 10 minutes, if needed.
6. Garnish and serve: Transfer them to a serving dish and toss with fresh parsley and drizzle with lemon juice. Serve immediately.
Storing and reheating roasted radishes
To store: Cook down completely before storing in an air-tight container in the fridge for up to 3 days.
To reheat: Warm them on a skillet on medium heat for 5 to 7 minutes.
Here are some of my favorite ways to enjoy your final dish:
- Side dish: Enjoy them as a side dish to round out lunch or dinner.
- Add to salads: Add them to salads. I love adding them to a simple salad drizzled with a lemon vinaigrette or balsamic vinaigrette.
- Add to pasta: Elevate a pasta with an extra serving of veggies.
Tips on buying radishes
- Peak season: While radishes are available in grocery stores all year long, they are at their peak in the Spring. Their vibrant pink hue makes them a perfect addition to any Easter table, whether they are enjoyed raw or cooked.
- Attached leaves: Look for radishes with their leaves still attached. They should feel firm and plump to the touch. Try to avoid those with wilted leaves.
- Remove greens: As soon as you get home, chop off the greens so they don't pull moisture from the crispy radishes. The greens can be enjoyed raw or cooked.
More vegetarian side dishes
- Garlic Roasted Cauliflower
- Citrus Avocado Salad
- Vegan Mashed Sweet Potatoes
- Vegan Collard Greens
- Instant Pot Cabbage
I hope you love this recipe as much as I do. Sign up for email updates to get delicious recipes delivered straight to your inbox. You can also follow me on Instagram, Pinterest, and Facebook.
Editor’s note: This recipe was originally published on April 8, 2019. Since then, it’s been freshened up with more helpful details and made even more delicious.
- 2 bunches radishes
- 1 tablespoon oil, I use avocado oil
- 1 tablespoon minced parsley, fresh
- ¼ lemon, juiced
- ⅛ teaspoon garlic powder
- sea salt and black pepper, to taste
- Preheat over to 425°F.
- In a medium bowl, toss radishes with oil, garlic powder, salt, and pepper.
- Roast for 25 minutes, or until crispy on the exterior.
- Remove from the oven and make sure they are cooked through to your preference. Toss with parsley and lemon juice. Serve immediately.
- To store: Store leftovers in an air-tight glass container for up to 3 days. I like these ones!
- To reheat: Warm them on a skillet on medium heat for 5 to 7 minutes.
- Season: While radishes are available year-round at grocery stores, they’re at their peak in the Spring. Their vibrant pink hue makes them a perfect addition to any Easter table, whether they are enjoyed raw or cooked.
- When buying: Look for radishes with their leaves still attached. They should feel firm and plump to the touch. Try to avoid wilted leaves.
- Remove leaves: As soon as you get home, chop off the leaves so they don’t pull moisture from the crispy produce. These greens can be enjoyed raw or cooked.
This might just be my new favorite alternative to potatoes!
Sapana Chandra, MS, CHC says
Ah thanks, Jess!
Wow! These are not only gorgeous but also taste incredibly delicious. I'm a fan!
Sapana Chandra says
Thank you!! So glad to hear!
First time roasting radishes and I loved it! Thanks for the recipe!
Sapana Chandra says
So glad you enjoyed it, Pamela!
I made these for dinner tonight and they turned out perfect! I can't believe I never thought of roasting my radishes before. Thanks for sharing, Sapana!
Sapana Chandra says
I'm so happy to hear that, Kerry!