If you’re used to enjoying radishes raw, these Roasted Radishes will surprise you! They’re crisp but tender with mild flavor tossed in a bright & tangy vinaigrette, for a simple but impressive side dish that pairs with almost any meal.
Radishes are a very underrated root vegetable, in my opinion. I know a lot of people just consider them a veggie to eat raw with dip, but roasting them is a complete game changer. It turns a slightly bitter and crunchy vegetable into an irresistible side.
All you have to do is cut the radishes, toss them with olive oil, and pop them in the oven. After they’re done roasting, the radishes are tossed with a simple vinaigrette made with vinegar, orange juice and zest, and honey. Delish!
Roasting veggies is one of my favorite ways to enjoy them so be sure to check out my other roasted vegetable recipes, like roasted broccoli, roasted carrots, and roasted beets. And if you love radishes, be sure to check out my pickled radishes recipe too!
What’s in this Roasted Radishes Recipe?
This veggie side dish is made with just a few ingredients. You can find the exact measurements in the recipe card below.
- Radishes – Any color of globe radishes will work. All red is the most common but for a bit of variety in the presentation, you can use a combination of red, pink, and white radishes.
- Olive oil – Coats the root vegetable for richness and necessary moisture while cooking.
- Orange – You’ll need both the zest and the juice. Be sure to zest it before you juice it.
- Apple cider vinegar – Adds a tang to the vinaigrette. White wine vinegar also works.
- Honey – Adds sweetness the dressing and balances out the strong vinegar.
- Salt & pepper – Simple seasoning that flavors the dish.
- Fresh chives – For a subtle onion flavor and pop of color as garnish.
How Long Do You Roast Radishes?
The exact time it takes to roast the radishes will depend on their size and your preferred texture. Small radishes can be ready in as little as 15 minutes while bigger radishes can take between 35-40 minutes. If you still want some crunch and bite, remove them from the oven when they’re just fork-tender. If you prefer softer radishes, then you’ll want to roast them longer.
Helpful Recipe Tips
- Cutting the radishes. Most radishes can just be cut in half but if yours are very big, it’s best to cut them into quarters so they roast in a reasonable amount of time. The bigger they are, the longer it takes to roast.
- Leave space on the baking sheet. It’s very important to have the radishes in a single layer, cut side down, on the baking sheet. If they are too close together, they will steam instead of roast.
- How do I know when they’re done? The roasted radishes are done when a fork can easily pierce through the skin. You want them soft but not mushy on the inside, similar to checking a potato for doneness.
Serving Suggestions
There are so many ways to serve these oven roasted radishes. They can be served as a side dish with your favorite protein, whether that’s a big juicy steak, baked chicken breast, bacon wrapped pork tenderloin, or honey glazed salmon. They are also incredible in a salad, especially one with quinoa or couscous to soak up the vinaigrette.
Proper Storage
- Fridge. Store leftover roasted radishes in an airtight container in the fridge for up to 4 days.
- Reheat. Reheat leftovers in the microwave or in the air fryer until heated through.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Roasted Radishes
Ingredients
- 1 & 1/2 pounds radishes
- 3 tablespoons olive oil , divided
- 1 small orange , zested and juiced
- 1 tablespoon apple cider vinegar (or white wine vinegar)
- 1 teaspoon honey
- 1/4 teaspoon coarse salt
- couple turns of fresh cracked black pepper
- 1/2 tablespoon fresh chopped chives
Instructions
- Preheat oven to 425F.
- Clean and dry 1 & 1/2 pounds radishes, then trim the ends and slice in half lengthwise (if the radishes are very big, cut them into quarters.)
- Place radishes on a rimmed 15×10 baking sheet. Drizzle with 1 tablespoon of olive oil; toss to coat. Rearrange with the cut side down on the baking sheet in a single layer with plenty of space in-between so they roast, not steam.
- Roast in the oven until fork tender and lightly brown, stirring once. (Roast time will depend on the size of the radishes and preferred doneness. If they are small, start checking at 15 minutes. If they are big, it could take between 35-40 minutes.)
- In the meantime, in a small jar with a lid, combine 1/2 teaspoon orange zest and 1 tablespoon orange juice, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1/4 teaspoon coarse salt, a couple turns of fresh cracked back pepper, and 2 tablespoons olive oil. Put the lid on and shake vigorously to emulsify.
- Drizzle vinaigrette over the roasted radishes, toss, garnish with the chives, and serve warm.
Video
Nutrition
Other Notes
How To Make Oven Roasted Radishes
Here’s how to make this simple dish in a few steps. You can find the printable version of the complete instructions and video in the recipe card above.
- Prep. Preheat the oven to 425F. Clean and dry the radishes then trim the ends and slice in half.
- Roast. Place the radishes cut side down on the baking sheet in a single layer. Drizzle with olive oil and toss to coat. Roast until fork tender and lightly brown, stirring once. Expect them to take between 15 and 40 minutes, depending on the size.
- Make the vinaigrette. Combine the remaining ingredients in a small jar with a lid. Shake vigorously to emulsify.
- Enjoy. Toss the roasted radishes with the vinaigrette, garnish with the chives, and enjoy warm.
