I highly recommend roasting radishes and then dipping them in a creamy ranch dressing, ketchup, or your favorite salad dressing. Even if you’re not a fan of raw radishes, you may be surprised at how different they taste when they’re roasted. They taste very much like small roasted potatoes.
Radishes are a root vegetable that come in a variety of colors, most often ruby red with green leaves at one end and the root at the other end. They’re crunchy and peppery when eaten raw, however roasting them removes that spicy flavor and leaves them slightly sweet and soft. They’re a great low-carb side dish or snack, and a good source of vitamin C.
To prepare the radishes for roasting, you can go as simple as tossing them in salt, pepper, and oil, or add more herbs and spices. You can also use fresh garlic or garlic powder however if you use fresh garlic you’ll want to add it in the last five minutes of roasting so it doesn’t burn during the full roasting time.
Roasted radish dips
- 2 pounds radishes ends trimmed and halved
- 2 tablespoons oil
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 3 garlic cloves peeled and minced
- 1/2 teaspoon dried dill or other dried herb optional
- Preheat your oven to 425°F (220°C, or gas mark 7).
- In a bowl, toss the radishes, paprika, salt, and oil. Coat the radishes evenly. Save the minced garlic to blend in to the radishes 5 minutes before they are done roasting.
- Spread radishes out in a large baking dish or baking sheet, making sure the radishes are not crowded. I line the baking sheet with parchment paper.
- Bake for 25 minutes. Add the minced garlic and dried herb and bake for an additional 5 minutes or until radishes are golden brown and cooked through.
- Serve warm with dip. The radishes can be stored in the refrigerator for a few days.