Grilled Radishes Recipe: How to Grill Radishes

Grilled radishes are raw radishes cooked via the direct heat of a gas or charcoal grill. Grilling mellows the spicy bite of fresh radishes and brings out their earthy sweetness. If you cook radishes on a charcoal grill, they’ll take on a smoky flavor. (Learn more about using charcoal vs. gas grills.)

You can cut larger types of radishes directly on the grill grates, while smaller radishes are perfect for vegetarian kebabs. Cook smaller radishes in a grill basket if you don't have skewers. If you don’t have an outdoor grill, cook the radishes in a grill pan for a similar effect. Serve grilled radishes as a side dish for BBQ favorites, like grilled steak or halloumi cheese, and tuck leftovers into pasta salads or grain bowls.

Grilled radishes are smoky, earthy, and spicy with a slight sweetness. Use the tips below for grilling any type of radish.

1. 1. Wash the radishes thoroughly. Radishes, like turnips and potatoes, grow underground. Rinsing the radishes might not be enough to remove all of the dirt, so use gentle soap and water or a fruit and vegetable spray to clean them thoroughly.
2. 2. Cut the radishes into the appropriate size. Cut large radishes into quarters large enough to sit on the grill without falling through the cracks and keep smaller radishes whole. Smaller radish pieces cook faster, and cutting the radishes increases the surface area for char marks and caramelization. To prevent smaller radishes from falling between the grill grates, thread them onto skewers or use a grill basket.
3. 3. Save the radish greens. Make a finishing sauce with minced radish greens, olive oil, salt, pepper, and red pepper flakes. Toss the cooked radishes in the finishing sauce after grilling for a fresh and bright flavor.