Roasted Radishes

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When I think of radishes I think of little red rounds in a salad that make my tongue sting a roasted radisheslittle. But why can’t they be roasted like most other root vegetables?

Springtime is when the radishes are starting to be seen fresh in the vegetable markets, so why not use them in more ways than just in salads.


I have never been a real fan of radishes but my husband loves them. I have to admit that I have tried to avoid them. When he goes to the grocery store or vegetable market with me, when I get to the checkout there is usually a little bag of radishes in the buggy (I know I’m Southern and we call them buggies). I guess they just miraculously jump in there.

Now……what am I supposed to do with these little red balls?


Roasted Radishesroasted radishes

  • Radishes
  • Extra-virgin olive oil
  • Coarse salt
  • Freshly ground pepper
  • Fresh lemon juice
  1. Toss the radishes with oil.
  2. Season them with salt (I use no salt) and fresh ground black pepper.
  3. Place them on a baking sheet and roast at 450 degrees. Stir them once.
  4. Roast until they are slightly tender and charred, usually about 15 minutes.
  5. Sprinkle with more salt.
  6. Drizzle with lemon juice.

These would make a great side dish for a beef recipe, especially one enjoyed out on the patio on a cool spring evening.

Grocery List

  • Radishes
  • Lemons

Pantry List

  • Extra-Virgin Olive Oil
  • Salt (no salt)
  • Pepper

What are some other ways you have used radishes in your menu planning? What are some salads you have used radishes in? Please share your recipes in the comments below.

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