Simple Roasted Radishes
Roasted red radishes are a favorite garnish and salad topper when preparing my clients meal prep. They turn bright pink when you cook them.
Enjoy with other roasted vegetables, roast chicken, on tacos or as a garnish on salad.
Roasted radishes are great for all diets and meal plans, including Vegan, Vegetarian, Gluten Free, Lectin Free, Paleo and Keto.
HOW TO COOK RADISHES
I prefer to bake radishes over serving them raw. When heated for 15-20 minutes in the oven, red radishes turn a beautiful light pink and the bitterness subsides.
To cook red radishes, you want to wash, dry and trim the green top leaving 1 – ½ inch stem, and remove the skinny stringy end. Then sliced radishes in half.
Preheat the oven to 400 degrees. Toss radishes lightly with olive oil and a pinch of sea salt. Turn them face side down, so the largest diameter of the radish browns while in the oven.
Bake for 15-20 minutes, depending on your ovens heat consistency. You want them to be bright pink, and the white face of the radish to be just starting to brown.
WHAT TO SERVE WITH RED RADISHES
When I roast radishes for my clients, I’m adding them to the following dishes. You can also enjoy as a vegetable side dish with any meal. My clients like them with the following meals.
- Mixed with roasted potatoes, carrots, brussels sprouts and parsnips
- Served with Creamy Coconut Millet or polenta
- Paired with roasted carrots and roast chicken
- Served with Baked Chicken Thighs with Herbs de Provence and steamed spinach
- Topped on salads such as an Asian Kale Salad or Black Lentil Salad
CHEF TIP
Roasting radishes are a great way to remove their natural bitterness.
Use any color radish you want, red, purple, white, or easter egg radishes. All varieties and colors work with this recipe.
If you mandolin or slice radishes for tacos or a salad, don’t throw away the tops. Simply bake them as the recipe implies. I save the tops of mandolined radishes, roast them and toss them on salads or mix them into a roasted vegetables blend for my client’s meal prep. A great way to prevent food waste.
IF YOU LIKE THIS RECIPE, TRY THE FOLLOWING
- Black Lentil Salad with Warm Walnuts, Celery & Dried Cranberries
- Shiitake Mushroom Bacon Bits
- Butter Lettuce Salad with Smoky Blue Cheese Dressing
- Roasted Rainbow Carrots
- Wild Rice Pilaf with Roasted Butternut Squash
Roasted Radish Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
Roasted red radishes turn a beautiful pink when baked in the oven. Cooking them removes their natural bitter flavor.
They are a favorite garnish and salad topped or addition to roasted vegetables when preparing my clients meal prep.
Ingredients
- 1 bunch red radishes
- 1 Tablespoon olive oil
- Pinch of sea salt
Instructions
- Preheat oven to 400 degrees and line a baking sheets with parchment.
- Trim the stringy end of the radish and slice in half. Toss with olive oil, and season lightly with sea salt. Place radishes face time down. Bake 15-20 minutes, till radishes have turned light pink and are soft.
Notes
Roasting radishes are a great way to remove their natural bitterness.
If you mandolin or slice radishes for tacos or a salad, don’t throw away the tops. Simply bake them as the recipe implies. I save the tops of mandolined radishes, roast them and toss them on salads or mix them into a roasted vegetables blend for my client’s meal prep. A great way to prevent food waste.
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