If you’re looking for a way to enjoy radishes that is really enjoyable, you have to try this simple roasted radishes recipe!
I’m no radish lover. My mom used to buy them buy the pound, and later grow them by the oodle (I’m pretty sure that’s a real measurement), to eat them all raw. She loved them!
But I couldn’t do it. I didn’t even like them sliced thinly in my salad.
So for all of my adult life, I never grew my own. What was the point?
But as we’re heading into spring, leaving the fall recipes like parmesan roasted delicate squash behind, I knew there had to be something I was missing. Because enough people enjoy them, and they’re a really easy early spring crop to grow.
I know how silly this sounds, but the thing I was missing was knowing that you can cook radishes. Who knew? haha.
Roasting radishes take all that bitter spiciness, and funky crunch out of your radishes (if you enjoy those things, sorry for the trash talk), and leaves you with a sweet, aromatic veggie dish in its place.
I don’t see myself putting radishes in my salad any time soon, but with this simple roasted radishes recipe, I won’t be afraid to grow a bumper crop anymore.
The onions in this recipe are, of course, optional, but I love the added flavor from them.
Together, along with their seasonings of salt, pepper, and thyme, they make an excellent vegetable blend to mix with some quinoa, and a protein like soft boiled eggs, or chicken to make a complete lunch bowl (my favorite kind of lunch!). You could even make it vegan by adding Vegetarian Mama’s Air Fryer Tofu.
Simple Roasted Radishes Recipe Tips:
- Roast them on parchment paper. It makes clean-up a breeze, keeps them from sticking to the pan, and seems to help them brown more evenly.
- Take the sprigs of thyme out before you serve them. Otherwise, you’ll end up with twigs in your mouth. don’t worry! they leave the flavor behind.
- Cook more than you think you need. Radishes really shrink when they roast!
How my kids rated these. Not very well to be honest. They’ve gotten so incredibly picky about vegetables as they gotten older though, and very opposed to anything new – they almost died when I put spinach in our homemade pasta to make green, spinach egg noodles. They’d much rather I stuck to making orange curd, and healthy no-bake cookies.
So they rated these as below asparagus, but above turnips. About a 3 out of 10 – for whatever that’s worth.
Gabe and I love them however, thanks to being adults who’ve lost our natural aversion to vegetables. 😉
PrintSimple Roasted Radishes Recipe
If you’ve ever been hesitant to try radishes, give this recipe a chance. I am a convert myself!
Ingredients
- 1 lb radishes
- 1/2 large onion
- 2 tbsp olive oil
- 1 tsp sea salt
- 2–3 sprigs of fresh thyme
Instructions
- Preheat oven to 425º
- Halve, and then quarter radishes
- Chop onion into 1/2-3/4 inch pieces
- Dump both radishes and onions onto parchment-lined baking sheet
- Drizzle with olive oil and toss to coat vegetables evenly
- Sprinkle with salt
- Top with thyme sprigs
- Place in oven and bake for 15-20 minutes depending on the size of your radishes – you’ll want to check them after 15 minutes if they’re on the small side.
- Remove from oven once radishes are soft through the center, and slightly browned on the outside.
- Serve as desired
- Enjoy!
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