Roasted Radishes

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 4 servings 1x


The short roasting time for the radishes leaves them with a little crunch but mellows out their flavor so they’re not quite as spicy.


  • 1 lb. radishes, washed and trimmed of both ends (larger ones cut in half)
  • 1 Tbsp. olive oil
  • 1/4 tsp. salt, plus more for serving
  • 1/8 tsp. black pepper


  1. Preheat the oven to 450ºF.
  2. In a medium baking pan, stir together the radishes, olive oil, salt and pepper.
  3. Put the pan into the preheated oven for 10 minutes. Use a fork to test if the radishes are done to your liking. For mild-flavored radishes with some crunch to their texture, the fork should feel like it’s going into an apple. If it’s not there yet, roast for another 5-7 minutes. For even milder-flavored radishes with a softer texture, roast until the fork feels like it’s going into a cooked potato. If it’s not there yet, stir and then roast for another 10-15 minutes.
  4. Remove pan from the oven. Stir in a big pinch of salt, or to taste. Transfer to a serving plate.