This easy recipe for roasted radishes is delicious, easy to make, and is the perfect vegetable side. Roasting radishes cuts the bite out of this root veggie and enhances its natural sweetness. I’ve added garlic powder, olive oil, and a little salt to the mix for the ultimate flavor pairing for this underrated veg!

Oven roasted radishes on a baking sheet with a metal spatula and fresh herbs.

Roasted radishes

If you have never tried roasted radishes, prepare to have your mind blown! This little gem is one of my new favorite vegetable side dish recipes and is so easy to make. The roasting process cuts that peppery bite that people often find off-putting about radishes. Plus, like all roasted veggies, roasting brings out the natural sugars in a vegetable and makes it taste slightly sweet. These radishes kind have a roasted potato vibe, just with a mild sweetness to them.

Plus, they are wildly easy to make. Just cut, toss with a little olive oil, season with salt, optional pepper, and garlic powder (this really makes these radishes sing in the flavor department), and pop the radishes in the oven to roast up in 25 minutes.

This vegetarian, gluten free side dish is the perfect addition to any family dinner, as it makes enough to serve 4 people. It goes beautifully with chicken or beef and is a beautifully easy recipe that will be a success no matter how much a of a kitchen newbie you are! Since these roasted radishes can keep in your fridge for 3-5 days, add them to your meal prep list!

If you love the idea of eating more radishes but need that bite mellowed out, you have to try my reader favorite Creamy Cucumber Radish Salad. Another winning way to enjoy this veg!

Ingredients for oven roasted radishes on a table before being prepped.

Let’s make these roasted radishes together…

A person trimming the greens off of a fresh radish on a wooden cutting board.
Wash and dry those radishes, first. They were living in the dirt for a while, after all. Once they are nice and clean, trim the tops off! Save them for later (they are edible) if you want or send them to the compost.
A person cutting a fresh radish in half on a cutting board. There are other halved radishes on the cutting board with it.
Then cut those radishes in half…top-to-bottom always seems to work best for me. If you are working with extra large radishes, cutting them into quarters might be ideal.
Halved radishes in a white bowl with ingredients in bowls around it on a table.
Now put those prepped radishes into a bowl…
Halved and seasoned radishes in a bowl
…and toss them with the oil, salt, garlic powder, and optional black pepper.
Halved and seasoned radishes on a metal baking sheet, cut-side down.
Once the radishes are nice and coated in the oil and seasoning, place them cut-side down on a baking sheet. I like to leave it unlined, because the veggie’s contact with the metal helps to develop that roasty skin we are all looking for. Also, try to not crowd the radishes. Crowded veggies steam instead of roast, so give those radishes some space!
Roasted radishes on a metal baking sheet with a metal spatual.
And roast for 25-30 minutes…or until your desired tenderness is achieved. The longer they roast, the more tender they will be!

How to store roasted radishes

These roasted radishes can be made ahead of time and stored in your fridge for 3-5 days. Warm them up in your microwave or in a 350℉ oven for 15 minutes.

Recipe testing tips from Taesha

  • The beauty of this dish is that it is so simple and it is the method that really makes this roasted radishes recipe special.
  • It always dazzles me just how flavorful and beautiful veggies can be when you roast them with a little oil and salt.
  • The trick with roasted radishes is to cook them cut side down – This helps them lock in their natural sugars and give them that beautiful caramelization we are looking for in a roasted veggie.
  • Also, keep an eye on your radishes. Radishes come in all different sizes and all ovens cook a bit differently, so your roasted radishes might cook up fast or take longer than this recipe!
  • Finally, it is important to roast radishes in a single layer. Giving them space allows them to brown beautifully instead of steam.
Roasted radishes in a grey bowl with a metal spoon, topped with fresh parsley

Other roasted veggie sides you will find magical

Loving these easy roasted radishes and hungry for more?

Sign up so that my newsletter is delivered straight to your inbox. And be sure to follow me on FacebookPinterest and Instagram for all kinds of veggie-loaded living ideas!

Roasted radishes in a grey bowl with a metal spoon, topped with fresh parsley
25-Minute Garlic Roasted Radishes
5 from 1 vote

25-Minute Garlic Roasted Radishes

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Cuisine: American
Course: Side Dish
This easy recipe for roasted radishes is delicious, easy to make, and is the perfect vegetable side. Roasting radishes cuts the bite out of this root veggie and enhances its natural sweetness. I've added garlic powder, olive oil, and a little salt to the mix for the ultimate flavor pairing to this underrated veg!

Ingredients
 

  • 1 pound fresh radishes, about 2 bunches
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 teaspoon garlic powder, or 2-3 cloves minced
  • cracked black pepper , to taste
  • fresh chopped parsley, dill, or chives., optional garnish

Instructions
 

  • Preheat your oven to 425℉
  • Wash your radishes well, pat dry, trim the tops off of them and slice them in half top-to-bottom. If your radishes are on the large side, quarter them.
  • Place radishes in a large bowl. Drizzle with the oil, season with salt, garlic powder, and pepper. Toss to evenly coat.
  • Arrange radishes in a single layer, cut-side down in a large, edged baking dish or baking sheet. The more space the radishes can have in between them, the better they will roast. Crowded veggies steam one another, go given those radishes wiggle room!
  • Roast radishes for 15 minutes. Toss and roast for another 10-15 minutes or until radishes are starting to turn a golden brown and are slightly tender. I like my radishes a bit crunchy, but if you prefer your radishes softer, return to oven to roast an additional 5-7 minutes or until desired tenderness is reached.
  • Enjoy warm with a sprinkling fresh chopped parsley, dill, or chives.
Calories: 52kcal, Carbohydrates: 4g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Sodium: 335mg, Potassium: 273mg, Fiber: 2g, Sugar: 2g, Vitamin A: 8IU, Vitamin C: 17mg, Calcium: 29mg, Iron: 0.5mg