Roasted Radishes transform from peppery to pleasantly sweet when cooked, making them a unique and versatile side dish. Dressed with bright tarragon, shallot, and lemon vinaigrette, these colorful radishes make for a beautiful accompaniment to spring meals.
Why I Love Roasted Radishes
By the end of every March, I start to find myself in a winter vegetable rut. It’s that interesting “in-between” season where the weather isn’t quite prime for grilling, but my tastebuds are starting to crave brighter flavors than traditional roasted root vegetables lend.
Vibrantly colored and delicately flavored, these easy-to-make Roasted Radishes are a wonderful way to start to embrace the change of seasons and bring a little something different to your table.
While I love raw radishes (sliced paper thin), I sometimes find their pepperiness to be a little assertive. When roasted, this “bite” mellows considerably, and the radishes take on a lightly-sweet flavor.
(While we’re on the subject of roasting, another vegetable that I think improves with dry-heat cooking is cabbage. Check out my recipe for Roasted Cabbage Wedges!)
What You’ll Need
- Globe-Type Radishes. I used Easter Egg Radishes in the photographs here, a medley that brings a pop of red, purple, pink, and white to the table. They can be a little difficult to source, but Scarlet Globe Radishes, the red variety available in most grocery stores, work perfectly here. Their crisp texture and peppery flavor make them ideal for roasting.
- Olive Oil. For the roasting process, I opt for regular olive oil due to its slightly higher smoke point and subtler taste. You can substitute any high-heat, neutral oil. For the vinaigrette, use extra-virgin olive oil for its more robust flavor.
- Kosher Salt and Freshly Ground Black Pepper. Season the radishes simply with salt and pepper for roasting.
- Dijon Mustard. Dijon mustard adds depth and a slight tanginess to the vinaigrette. It’s also an emulsifier, helping the olive oil and lemon juice blend together.
- Lemon. Using both lemon juice and zest brings a bright, citrusy zing to the vinaigrette. They balance the richness of the oil and complement the tarragon’s unique flavor.
- Shallot. Finely minced shallot brings a mild onion flavor and a bit of texture to the vinaigrette.
- French Tarragon. With its subtle anise-like flavor, fresh tarragon is what sets this vinaigrette apart. The aromatic herb infuses the dressing, complementing the roasted radishes and tying the dish together with an elegant flavor.
How to Roast Radishes
To perfectly roast your radishes, start by giving them a thorough rinse under cool, running water. Trim off the roots and any greens, then halve the radishes—or quarter them if they’re particularly large—to ensure they all cook at the same rate.
Tip: Don’t throw away the radish greens! You can sauté them with olive oil and chopped garlic, as you would baby spinach, or make a stir-fry out of them with scrambled eggs, as in this recipe from Bon Appetit. Just be sure to wash them thoroughly to remove any grit.
Once your radishes are prepped, toss them with olive oil, salt, and pepper on a large, rimmed baking sheet {affiliate link}. Lining your baking sheet with aluminum foil can save some time on cleanup later.
Spread the radishes out in a single layer with the cut-sides down to encourage even roasting and delicious caramelization on the surface.
Roast at 425 degrees F for 15-20 minutes, adjusting the time based on the size of the radishes and your preference for doneness. As they roast, their skins will develop a wrinkled texture.
We like our radishes roasted to the point of being crisp-tender (soft, with a little bit of firmness left in the center). If you prefer a softer texture, toss the radishes on the sheet pan and continue roasting them for an additional 5-10 minutes.
Dress with Vinaigrette
While the radishes are roasting, make the vinaigrette. Simply whisk together the mustard, shallot, lemon juice and zest, and tarragon in a small bowl.
As you continue to whisk, gradually add the olive oil in a steady stream. This action encourages the mixture to emulsify, resulting in a slightly thickened and homogenous vinaigrette. Taste the dressing and adjust it as needed with extra salt and pepper.
Let the radishes cool off just a bit when they come out of the oven (I give them about 5 minutes) and then toss them in a large bowl with the vinaigrette. Garnish them for serving with additional salt, cracked pepper, and lemon zest over the top. I like to use flaky sea salt for finishing, such as Maldon {affiliate link}.
Serving Roasted Radishes
When dressed with the vinaigrette, we like these radishes best served warm or at room temperature.
If you’re watching your carbs (or even if you aren’t), Roasted Radishes are a great alternative to potatoes as a side dish to grilled, sautéed, and broiled meats and fish. We love them alongside broiled flounder, sole, or Pan-Seared Salmon for a delicious and healthy dinner.
I like them with Chicken Milanese, as an alternative to the classic Arugula Salad. Roasted Radishes are also a great addition to quinoa, farro, or other grain bowls for added texture and flavor.
Recipe FAQ’s and Substitutions
- Can I use other types of radishes for this recipe? Yes, most radish varieties are suitable for roasting, though their flavors can range from mild to more peppery. Check out 14 Radish Varieties You Should Keep on Your Radar from Daily Meal for inspiration at the market.
- I don’t like tarragon, can I substitute another herb? Absolutely. The dressing is delicious made with thyme, dill, oregano, parsley, or a combination of chopped fresh herbs. You can also use 1 teaspoon of dried herbs for the 1 tablespoon of fresh called for in the recipe.
- Do I need to peel the radishes before roasting? No, globe radish skins are edible and become tender when roasted. If you’re using a different radish variety with thicker skins, consider peeling them.
- How do I store leftover roasted radishes? Leftover roasted radishes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the oven or enjoy them at room temperature in salads.
- Can I skip the vinaigrette? Absolutely. The vinaigrette adds another layer of flavor to the radishes, but you can serve them simply roasted. Garnish them with a drizzle of olive oil and a pinch or two of flaky sea salt and cracked pepper on the platter. Without the vinaigrette, I also like to add a squeeze of lemon juice over the top to brighten the flavor.
More Recipes Using Spring Produce
- Braised Leeks
- Roasted Cauliflower and Goat Cheese Souffles
- Smoked Salmon Frittata with Goat Cheese and Leeks
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Roasted Radishes with Tarragon Vinaigrette
Ingredients
For the Roasted Radishes
- 1-1/2 pounds globe radishes (about 25), trimmed, washed, and halved to a uniform size
- 2 tablespoons regular olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly-ground black pepper
For the Tarragon Vinaigrette
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon finely-grated lemon zest , plus additional for garnish, if desired
- 1 tablespoon fresh lemon juice
- 1/2 large shallot , finely chopped
- 1 tablespoon chopped fresh tarragon
- 1/4 cup extra-virgin olive oil
- kosher salt and freshly-ground black pepper , to taste
Instructions
- Preheat oven to 425 degrees F with the rack in the middle position.
- On a large rimmed baking sheet, toss radishes, 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper. Arrange radishes in a single layer, cut sides down.
- Roast 15-20 minutes, until cut sides are caramelized and radishes are crisp-tender in the center. For a softer interior texture (similar to a potato), toss the radishes on the sheet pan and continue roasting for an additional 5-10 minutes.
- While radishes are roasting, combine Dijon mustard, lemon zest and juice, shallot, and tarragon in a small bowl. Pour in extra-virgin olive oil in a steady stream while whisking, until dressing is emulsified. Season to taste with salt and pepper.
- Let radishes cool slightly (about 5 minutes), place in a serving bowl, and gently toss with vinaigrette (you might not need all of the dressing). Serve slightly warm, or at room temperature, garnished with additional lemon zest, salt, and pepper, if desired.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
This sounds so good. I use tarragon with roasted potatoes but never tried with radishes. I’m so looking forward to making this soon.
I am all over these! I am on a HUGE radish kick recently, and am super excited to try this recipe out! Thanks!
I’ve never thought to roast radishes! Amazing and I bet it tastes so good!
I love radishes in my salad, but have never had them roasted. I must give this recipe a try and soon!
Yum, tender-crisp radishes sound like just my kind of side-dish! Seriously though how good are farmers markets? Love all the amazing produce to be found, and shopping for them on a glorious sunny day just makes life feel extra awesome. Thanks for sharing :)
Oh I LOVE this recipe. I’m always looking for new ways to make radishes – this recipe is just what I’ve been looking for. Pinning!
I love radishes! But have never thought them to roast before…looks like a great idea!
Oh this looks delicious! My poor hubby about gave up on growing radishes since he’s the only one that likes to eat them fresh. I think i may try this recipe! Looks like something even I would enjoy. That vinaigrette looks amazing!
Beautiful dish! I don’t think I’ve ever seen purple radishes they are very striking and like you said really do give you that spring-time feel. Love the kick of a spicy raw radish and have never roasted them before, can’t wait to try this recipe and see how the flavors change.