Roasted Radishes Recipe: 5 Tips for Roasting Radishes

Roasted radishes are root vegetables cooked in a high-temperature oven until fork-tender and golden brown. Radishes (Raphanus raphanistrum subsp. sativus), which belong to the Brassicaceae family, have two growing seasons: spring and winter. You’ll often see spring radishes, like Easter Egg and French Breakfast radishes, served raw as crudités or in a salad, while winter radishes, like daikon, usually get cooked to mellow their flavor and texture. However, you can roast both types of radishes.

Roasting radishes brings out their earthy flavors and tames their spiciness. Use the tips below for tender and balanced roasted radishes:

1. 1. Wash the radishes thoroughly. Radishes grow underground, so they are more likely to have dirt residue than other vegetables (especially if you get them from the farmers’ market rather than the grocery store). Wash your radishes with gentle soap and warm water or a fruit and vegetable wash. Rub the root vegetables lightly with a clean dish towel if needed, being careful not to scrub off the skin.
2. 2. Save the radish greens. Many radishes have the green tops intact. Save the greens for pesto or other sauces, or sauté them in garlic and olive oil and serve them as you would sautéed spinach.
3. 3. Cut the radishes into smaller pieces. Depending on the size of the radishes, you may want to cut them into smaller pieces, which increases the surface area for seasonings, adds a crispy texture, and helps them cook faster.
4. 4. Pair with sweet or acidic flavors. Roasted radishes are bitter and earthy. Balance those flavors with sweet and acidic seasonings like a balsamic glaze or a squeeze of lemon juice. Alternatively, try the radishes with a dipping sauce, like Massimo Bottura’s balsamic mayo recipe.
5. 5. Cook root vegetables separately. Roasted radishes make a great side dish when accompanied by other root vegetables (like turnips, carrots, and beets), tubers (like potatoes and sweet potatoes), or other members of the Brassicaceae family (like brussels sprouts). For the best flavor and texture, roast each vegetable separately (quarter-sheet pans are perfect for this). Different vegetables cook at different rates, so roasting a medley together can result in uneven cooking. In general, radishes cook quicker than beets and potatoes, but the age of the vegetable also affects the cooking time.