Roasted Radishes

If you are not a raw radish fan, this is a recipe for you! When radishes are roasted, they are no longer biting and spicy, but juicy, meaty and sweet, very much like potatoes. These bright beauties are a crispy delight when roasted, and if you are fortunate to also have the leaves attached, they roast up like chips. Recipes can be savory or sweet. They will be an excellent side dish for fish or chicken. They can also be added to a grain or green salad. Beautiful, unexpected and delicious.

For more health information on radishes, click here. 

Roasted Radishes

Makes 4 servings


2 bunches radishes, root ends and greens removed (reserve greens)

2 Tablespoons extra virgin olive oil

Kosher salt and pepper to taste

Honey (optional)

Fresh lemon juice (optional)

Balsamic vinegar (optional)


  1. Preheat the oven to 450 degrees F. Line a half sheet pan with non-stick foil or parchment paper.
  2. Cut radishes in half. In a bowl, toss radishes and leaves with the olive oil, salt and pepper.
  3. On the prepared pan, place radishes cut side down with leaves surrounding them. Its ok if the leaves are crowded.
  4. Roast about 15 to 20 minutes or until the radishes are crisp-tender and translucent. The cut sides should be golden brown in spots and the greens should be crisp. Drizzle with any of the desired toppings or fold into salads or other side dishes.


 Adapted from