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Radishes. You either love ’em or hate ’em. When eaten raw, which is the only way many folks have ever experienced this root vegetable, radishes taste spicy, peppery, and somewhat zesty with a definite kick and bite to them. They have a crisp and crunchy texture. It’s often an “acquired taste.” Well, be prepared to have your mind blown when this pungent raw veggie is transformed into a tame, slightly sweet, juicy, and tender roasted delight.
Oh ya, radishes can be roasted – just like most other vegetables, including potatoes, carrots, turnips, Brussel sprouts, cauliflower, green beans, mushrooms, onions… the list is endless. As a method of cooking veggies, roasting is my absolute favorite. For starters, it’s probably the most stress-free way to cook — no recipe needed. The only necessary ingredients, besides the veggies, are olive oil and some seasoning. Roasting adds a savory depth of flavor, thanks to a bit of caramelization that occurs while roasting. It also produces those crispy edges, which are a textural delight. It’s also considered one of the healthiest cooking methods.
Roasting draws out a mildly sweet juice in the radish that tempers the peppery flavor. Unlike other (bigger) vegetables, radishes roast as quickly as 15 – 20 minutes, depending on thickness and desired tenderness. Compared to more traditional heavy and starchy roasted veg, radishes are a refreshing juicy alternative. They are also quite versatile. They can be prepared sliced, diced, quartered, shaved (sliced super thin), or roasted whole. The seasoning can be as simple as some salt or any single or combo of herbs and seasonings. Zhoosh them up by roasting with some sliced lemon, fresh garlic, chopped bacon, or even chopped anchovies. As cooking subdues the raw radish’s assertive flavor, it’s easier to eat a serving and benefit from the many nutritional and health benefits.
A one-cup serving of radishes provides 2 grams of dietary fiber (6% of daily needs), promoting a healthy digestive system and 24% of daily vitamin C requirements. Radishes contain antibacterial and antifungal properties, along with potent antioxidant/flavonoids that fight against cancer and aid in healthy liver & kidney function. Who knew that radishes were so good for a body? I like them raw, but they are definitely easier to eat roasted in their sweeter state.
To roast radishes, start by preheating the oven to 425℉. Slice (dice, quarter, or shave/thinly slice) radishes in even sizes. Toss them with olive oil, salt, pepper, and herbs. My herb of choice is oregano. I use fresh, as I have a window herb garden, but dried oregano is fine. (I use a plastic bag to toss the veggies. It ensures even distribution of the oil and seasonings, plus it’s easy clean-up.)p) Space out the radishes on a baking pan or roasting pan (for easy clean-up, line with parchment paper). Roast for 15-30 minutes depending on thickness and desired tenderness.
This dish is a healthy alternative to potatoes for low-carb lifestyles, and it’s keto-friendly, vegan, and gluten-free. Enjoy roasted radishes as a stand-alone side dish with any meal or as a colorful addition to a salad or any grain bowl.
More delicious vegetable recipes
Roasted RadishesCourse: SidesCuisine: CalifornianDifficulty: Easy
This simple recipe transforms crunchy spicy and peppery radishes into a tender-crispy, slightly sweet, and mild flavor that will win over non-radish lovers! It is a perfect side dish for any meal while being low-carb, keto-friendly, vegan, and gluten-free.
1 pound radishes, trimmed and sliced
3 tablespoons olive oil
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
- Radishes can also be roasted diced, quartered, whole (if small enough), and shaved/finely sliced.
- Any combination of herbs will work! Oregano is simple, easy, and tastes wonderful but I also like Italian Seasoning, or Cajun or Creole when I’m in the mood for a little heat.
- Zhoosh them up by roasting with lemon slices, fresh garlic, chopped bacon, or even chopped anchovies!
- Include radishes along with other vegetables (carrots, potatoes, mushrooms, Brussel sprouts, cauliflower) for added color and sweetness.