Roasted Radishes

These roasted radishes are an easy and delicious low carb side dish. They’re a great alternative to potatoes. These oven baked radishes are perfect for holiday gatherings or any time you’re in the mood for something a little different.

Ingredients in these roasted radishes

This recipe calls for fresh radishes. I used pink radishes this time but any variety of radish will work, so use whatever looks good. 

I prefer to use fresh garlic in this dish but in a pinch you can substitute jarred chopped garlic or garlic powder. 

This recipe calls for extra virgin olive oil but you can substitute any other type of oil you prefer.

I like to season these oven baked radishes with dried rosemary (fresh rosemary is fine too). Alternatively you can substitute dried thyme, oregano, or basil if you like. 

A bowl full of roasted radishes.

How to make them

Start by preheating the oven to 400 degrees Fahrenheit, then grab a large sheet pan and line it with a piece of parchment paper. Wash, dry, and trim the stem and root ends of the radishes, then cut them in half before measuring.

Radishes cut in half on a cutting board.

Add the radishes, extra virgin olive oil, rosemary, garlic, and salt to the parchment paper lined sheet pan. Use your hands to toss the radishes with the oil and spices (or you can use a mixing bowl instead, but I prefer to mix everything on the sheet pan so there’s one less dish to clean). Then spread the radishes in an even layer.

Raw radishes on a sheet pan.

Bake at 400 degrees Fahrenheit for 48 minutes, or until they’re fork tender and look a bit crispy around the edges.

Storage 

Store the radishes in an airtight container in the fridge for up to three days.

Optional addition

For an extra flavor boost, sprinkle one tablespoon of finely chopped fresh herbs on top of these roasted radishes once they’re finished cooking. Fresh basil, chives, dill, or tarragon are all good options.

Baked radishes in a white bowl.

More side dish recipes to try

Roasted radishes in a white bowl.
4.67 from 3 votes
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Roasted Radishes

These roasted radishes are an easy, low carb side dish. They're a lighter alternative to potatoes that work equally well on busy weeknights or holiday gatherings.
Course Side Dish
Cuisine American
Prep Time 8 minutes
Cook Time 48 minutes
Total Time 56 minutes
Servings 4
Calories 52kcal

Equipment

  • Sheet pan
  • Parchment paper

Ingredients

  • 4 cups radishes (cut in half)
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons finely chopped fresh garlic
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Wash, dry, and trim the stem and root ends of the radishes, then cut them in half before measuring.
  • Add the radishes, extra virgin olive oil, garlic, salt, pepper, and rosemary to a sheet pan lined with parchment paper.
  • Use your hands to toss the radishes with the oil and spices, then spread them in an even layer.
  • Bake at 400 degrees Fahrenheit for 48 minutes, or until they're fork tender and slightly crispy around the edges, then serve.

Notes

  • Store these roasted radishes in an airtight container in the fridge for up to three days.
     
  • Optional addition: when the radishes are finished cooking, sprinkle 1 tablespoon of finely chopped fresh herbs such as basil, chives, dill, or tarragon on top before serving.

Nutrition

Calories: 52kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 191mg | Potassium: 277mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 18mg | Calcium: 32mg | Iron: 1mg

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