Roasted Radishes

roasted radishes

I know radishes aren’t for everyone. But I love their bite. And the many varieties they come in. And how quickly they grow. And how you can coax a little stand of them from a sunny part of the yard during most times of the year (provided the ground isn’t frozen solid). My favorite way to eat them is to simply slice and add to a big bowl of greens and veggies. My second favorite way is to halve then add them to a pan of roasted veggies. But, on a winter evening, when local veggies are hard to come by, this pan of roasted goodness (cooking mellows their spicy flavor), served alongside some mashed potatoes and a pork chop is pretty tough to beat.


  • 20 (or so) medium radishes (mix and match if you like), with greens
  • 1 1/2 Tbsp. extra-virgin olive oil
  • 1 tsp. fine sea salt
  • 1 tsp. freshly ground black pepper
  • 1 tsp. freshly squeezed lemon juice


  1. Heat oven to 450 F.
  2. Wash radishes and greens well. Cut greens off tops of radishes. Spread out greens and check for any lingering grit (and wash again, as needed). Coarsely chop greens. Set aside.
  3. Chop rough ends off radishes. Cut into one-inch pieces. (If radishes are on the small side, you may only need to cut in half.)
  4. Place radishes, oil, salt and pepper into mixing bowl. Stir together until radishes are well-coated. Spread radishes onto baking tray or cast iron skillet.
  5. Roast for 15 minutes, stirring at least once. Add greens to roasting pan and cook for another 2-3 minutes. Greens will shrink and crisp. Radishes will be soft, but not mushy when they are done.
  6. Remove from oven. Sprinkle lemon juice over radishes and stir. Serve hot.