I used to think radishes were just for adding a bit of crunch or colour to salads – something you’d scatter on top and forget about. But then I tried roasting them. Total game-changer. The sharp bite softens, the texture turns buttery, and they soak up all the garlicky, lemony goodness like little flavour sponges.
This is the kind of side dish that surprises people – it’s light, warm, and full of flavour, but still feels fresh and vibrant. You get the comfort of roasted veg with a spring/summer twist. It’s also one of the easiest ways to eat a lot of radishes – and once you try them like this, you’ll want to.
Whether you’re serving them at a BBQ, next to a roast, or as a quick lunch with some eggs or salad, roasted radishes deserve a spot on your plate. Add a good grating of Parmesan, plenty of lemon zest, and some fresh parsley, and you’ve got something simple and utterly Buonissimo.
Roasting Radish For The First Time
It’s a total game-changer. Roasting takes away their usual sharpness and brings out a mellow, slightly sweet flavour — almost like baby potatoes but lighter. It’s also a great way to actually eat more radish, not just sprinkle a few slices on a salad. They’re high in fibre, low in calories, and full of antioxidants like vitamin C, which supports your immune system and skin health. Once roasted, you’ll find yourself reaching for them again and again.
Serving Suggestions
- Add to grain bowls: Toss them into a warm quinoa or couscous bowl with feta and herbs.
- Pair with eggs: Serve them with poached or scrambled eggs for a nourishing brunch.
- With grilled fish or chicken: Their lemony, cheesy flavour goes perfectly with light proteins.
- Snack on them cold: Leftovers straight from the fridge are surprisingly tasty!
Tips
- Roast like potatoes: Cook them exactly as you would roast baby potatoes — they’ll turn out juicy on the inside and slightly crispy on the outside.
- Use baking paper: Makes cleaning easier and helps the radishes roast more evenly.
- For extra flavour: Add a pinch of chilli flakes or smoked paprika before roasting.
- Cut evenly: Halve large radishes and leave smaller ones whole so they cook at the same rate.
- Use a hot oven: Don’t go lower than 180°C or they’ll steam instead of roast.
Swaps
Radish: Baby turnips or halved cherry tomatoes can work instead, but the texture will be different and cooking times may vary.
Parmesan: Pecorino or Grana Padano give a stronger, saltier flavour and work just as well.
Parsley: Fresh basil or dill add a different herby twist that pairs beautifully with lemon.
Storage
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or air fryer to bring back the texture.
Freezer: Not suitable for freezing — they lose their bite once defrosted.
More Side Dishes
Roasted Radish
Ingredients
- 480g radish
- oil,salt, pepper
- 3 garlic cloves, finely chopped
Toppings
- lemon zest
- lots of grated Parmesan cheese
- parsley
Instructions
- Trim the radishes and cut in halves.Add to a baking tin, cover them in oil, garlic, salt and pepper. Roast at 180C for 35 mins.
- Serve with lots of Parmesan cheese, lemon zest and chopped parsley.