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.
Roasting radishes
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
Storing radishes
Store radishes in the refrigerator sealed, with the leaves removed unless you’re using them in the next day or two. If the leaves are still attached, remove them unless you will be eating the radish within the next day or so. Radishes stay fresh and crunchy for three to five days.
Roasted Radishes
Yield 4 servings
A variety of herbs go well with the radishes, including dried or fresh parsley, dill, or chives. You may also want to add the herbs during the last 5 minutes or so of roasting. Sprinkle the herbs over the radishes, toss lightly and place back in the oven to finish roasting.
Ingredients
- 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)
Instructions
- 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.
Hi Erica,
I want to give radishes a try :)! Is there an easy way to print your recipes w/o the pictures?
Kris Smith (from tennis)
Hi Kris!! I’m changing the recipe plugin soon and will have a print button again. In the meantime, just print the portion of the page that has the recipe instructions.
Hey Erica, I am going to try these today! Got one question though….is that 1/2 tsp. of the dill???
Yes! oops 😉 thank you
no worries…Happy Holidays my favorite, creative “foodie” friend!
Aw, thanks. Happy Holidays!
Dear Erica, I made the roasted radishes for dinner today. Delicious, many thanks! They don’t taste like potatoes to me and definitely not radishes either…so, we have a whole new vegetable to use! One different thing I noticed was the doneness of the radishes. I thought the smaller radishes would be done before the larger ones but not true! I tested the radishes with a fork and removed them when done. Maybe it depends on the moisture content of each radish rather than the size? They were very good; I’ll make them again soon! You are a blessing!!
Thanks, Pam! Yes, it could be the moisture. Not sure yet. The texture reminds me of potatoes but the flavor might be slightly different.