I am an avid roasted radish fan, and like many of my favorite recipes, they're easy to make. Coat them with a bit of salt, olive oil and seasonings, roast until tender, and you have makings of a flavorful side dish or snack.
Radish is 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.
My first recipe of roasted radishes uses a few spices and aromatics to create what tastes amazing like potatoes, and they resemble roasted red potatoes when they're roasted. I upped the ante with this recipe by turning them into a creamy roasted radish salad that you serve warm or room temperature, or make ahead and combine the roasted radishes in the creamy sauce before serving.
I make a basic creamy dill sauce to add to the roasted radishes, however you can also add you're own favorite creamy dressing or sauce, or try one of my ranch dressings:
A couple of tips: Don't cut the radishes too small before roasting because they shrink while roasting. Let the radishes cool a bit before adding the sauce. Enjoy!
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