roasted radishes with tarragon vinaigrette recipe

Roasted Radishes with Tarragon Vinaigrette

Vibrantly-colored and delicately-flavored, Roasted Radishes with Tarragon Vinaigrette are a great side dish to welcome Spring.

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 4 servings
Calories 218 kcal


For the Roasted Radishes

  • 1-1/2 pounds radishes (about 25), trimmed, washed, and halved to a uniform size
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cracked black pepper

For the Tarragon Vinaigrette

  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 large shallot , finely chopped
  • 1 tablespoon chopped fresh tarragon
  • 1/4 cup extra-virgin olive oil
  • kosher salt and cracked black pepper to taste
US Customary - Metric


  1. Preheat oven to 425 degrees F. 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 light golden brown and radishes are crisp-tender. (Turn and continue roasting for an additional 5 minutes or so if you prefer a softer texture.)
  2. 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.
  3. Let radishes cool slightly, 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, if desired.