Roasted Radishes with Butter and Herbs
by Katie Webster
March 29, 2023 (updated 4/8/24) Jump To Recipe
Yes, you can cook radishes! No need to limit yourself to serving them raw on a veggie tray or slicing them to put in salads. This roasted radish recipe is a delicious low-calorie and low-carb side to serve with any spring meal.
Table of contents
- Why We Love This Roasted Radish Recipe
- Ingredients for Baked Radishes
- How to Cook Radishes in the Oven
- FAQs and Expert Tips for this Radish Recipe
- Leftovers, Reheating, Make Ahead and Storage
- Variations to Try for Easy Roasted Radishes Recipe
- What to Serve with Roasted Radishes
- More Roasted Vegetables to Try as Side Dishes
Why We Love This Roasted Radish Recipe
If you’re here because you’re wondering how to cook radishes then read on! Cooking radishes in the oven gives them a subtle sweetness and mellows their peppery flavor. We also love this healthy roasted radish recipe because:
- Uses just a few simple ingredients, most of which you probably have on hand.
- Big buttery flavor, but it’s low carb and under 50 calories per serving.
- These delicious roasted radishes take just 10 minutes to throw together and then are baked in the oven, giving you plenty of hands-off time to prepare the rest of the meal.
- Like our radish salad recipe, this is a great way for vegetable gardeners to use up this fast-growing root vegetable because it uses 1 1/2 pounds!
More Roasted Spring Veggies: Try our Roasted Snap Peas and Roasted Asparagus this season too!
Ingredients for Baked Radishes
- Radishes: Gather 2 to 3 bunches of firm radishes with the greens still intact. While red radishes, also known as garden radishes, are most commonly found in the grocery store, French Breakfast, Easter or Spanish would also be delicious types of radishes to roast in this recipe. If using black radish or Watermelon radishes, make sure to cut them into smaller bite-sized pieces.
- Extra Virgin Olive Oil: We used olive oil to roast the radishes but feel free to swap in avocado oil if you’d prefer. It won’t make much of a flavor difference.
- Garlic Powder, Kosher Salt and Black Pepper: To season. Feel free to sub in onion powder for the garlic powder if desired.
- Herbs: We used a blend of fresh dill and chives to finish off the dish. A blend of tarragon and chopped scallions would also be a tasty garnish.
How to Cook Radishes in the Oven
Step 1: Prepare the Radishes
Preheat oven to 425°F. While the oven is heating, in a large roasting dish or baking pan, coat radishes in oil, salt, and black pepper. They should be in a single layer so that they brown a little. If larger than the others, cut radishes into quarters so they cook evenly.
Step 2: Bake Radishes
Roast the radishes in the oven for about 30 minutes or until they are fork-tender and lightly browned with a slightly crispy exterior. Remove the baked radishes from the oven and stir in the softened butter and garlic powder. Sprinkle with the chopped fresh herbs, stir and enjoy!
More Recipes With Radishes
If you have lots of radishes on hand try one or more of the recipes for radishes
FAQs and Expert Tips for this Radish Recipe
Roasted radishes are slightly sweet, mellow spicy flavor with subtle notes of pepper but do not have as much of a peppery bite as raw radishes. They have a similar taste and texture to roasted turnips but are not sulfurous.
Radish greens are edible. Radish greens are wonderful to use in a variety of dishes that utilize greens. If using the greens, as in Cooked Radishes in Miso Butter, we recommend that you first remove the greens and wash then spin them to dry. Once dried, store them separately from the radishes. Keep in mind that radish greens do tend to be sandy, so often they will require more than one wash.
Yes, you can cook them in an air fryer. Prepare the fresh radishes in the same was as for cooking in a baking dish on the stove, but cook 1/2 at a time so as not to overcrowd the air fry basket.
Leftovers, Reheating, Make Ahead and Storage
Make Ahead: Prep the radishes by washing and removing the greens and stems and keep them in a resealable plastic bag with a paper towel for up to 1 week. Chop the herbs up to 1 day ahead and keep in a small resealable container.
Leftover baked Radishes: Store any leftover radishes in an airtight container in the fridge for up to 5 days.
Reheating: To reheat, place the leftover roasted radishes in a medium non-stick skillet on the stove over medium heat. Cover and heat, stirring once or twice, until warmed through. Alternatively, heat in the microwave for about 40 seconds on high power for each serving.
Variations to Try for Easy Roasted Radishes Recipe
- Experiment with different herbs and spice. Try Italian seasoning, fennel, rosemary or smoked paprika
- Top with crumbled goat cheese or shaved Parmesan cheese.
- Save the greens! You can make a yummy pesto with the radish top.
- Drizzle some ranch dressing on top like our Greek Yogurt Ranch Dressing or another creamy salad dressing.
- Add a squeeze of lemon juice and a little lemon zest.
What to Serve with Roasted Radishes
Once the radishes are tossed with the butter and herbs, pile them into a serving bowl. There is something so springy about a colorful dish of vibrant radishes! Pair with a main dish like:
- Chicken: A perfect side dish for crispy skin baked chicken or spatchcock roasted chicken with tarragon sauce, dry rub spice chicken or our classic Roast Chicken Recipe
- Beef: Radishes, like horseradish and watercress, are a fantastic accompaniment to beef. Try it with your favorite roast beef for a Sunday supper or serve them with steaks. On the side with a French Dip Sandwich would be delicious!
- Pork or Lamb: They are festive for a spring holiday meal of rack of lamb, lamb loin chops, or crown roast of pork.
- Fish or Seafood: Though not a traditional side for seafood, I think they would be great with richer fish and seafood dishes such as Seared Salmon with Creamy Dill Sauce or Clams Casino.
- Other Sides: Add these simple roasted radishes to any menu along with mashed potatoes, grilled asparagus, cauliflower mash, or cooked peas for one delicious family-friendly meal that is sure to please!
More Roasted Vegetables to Try as Side Dishes
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
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Butter Herb Roasted Radishes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
These simple roasted radishes are tender and seasoned with herbs and butter. Serve this low-calorie and low-carb side dish with roasted chicken, lamb, or as a springtime vegetable with any meal.
Ingredients
- 1 1/2 pound radishes, trimmed and cut in half
- 1 tablespoon extra-virgin olive oil
- 3/4 teaspoon coarse kosher salt
- Freshly ground pepper, to taste
- 1 tablespoon softened butter
- 1/2 teaspoon garlic powder
- Chopped fresh chives for garnish or a pinch of dried dill weed
Instructions
- Preheat oven to 425°F.
- Stir radishes oil, salt, and pepper in a large roasting dish (9 by 13 inches or similar.)
- Roast, stirring once or twice until the radishes are fork tender and lightly browned, about 30 minutes.
- Remove from the oven and stir in butter and garlic powder. Stir until the butter is melted. Sprinkle with chives and serve.
Notes
You’ll need 2 to 3 bunches of radishes with the greens removed to make this recipe.
Reheating
To reheat, place the leftover roasted radishes in a medium non-stick skillet on the stove over medium heat. Cover and heat, stirring once or twice, until warmed through. Alternatively, heat in the microwave for about 40 seconds on high power for each serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dishes
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 2/3 cup
- Calories: 47
- Sugar: 3 g
- Fat: 2 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 1 g
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
Well I have never ever cooked radishes! I love them raw with butter and salt. But this is very intriguing! And they’re so pretty! Thanks!
What a great way to have radishes and to enjoy a new and excited flavorful side dish. I can’t wait to try this.
Thank you, Kathleen! We’re glad you’re as excited about our roasted radishes as we are. 🙂
I made these radishes as a side with dinner last night and they were delicious! Definitely going on our regular rotation!
That’s amazing to hear! Thank you, Tayler!
These look so good! I put radishes in my salads all the time. I’ve never tried roasting them before.
Roasting them truly takes them to the next level! We hope you love them, Beth!
You had me at low carb side dish. I’m excited to try these -they look so tasty!
We’re excited for you to try them too, Chenee. 🙂 Let us know what you think!
I never thought of roasting radishes but this looks so good! I bet they’re super flavorful!
Roasting them definitely adds another layer of flavor – we hope you love them, Casey!
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