These lemon pepper roasted radishes are a delicious, unexpected discovery! This veggie side dish takes about 5 min to prep and the end result is WOW!
Roasted radishes: have you tried them?
Normally, I would just make a quick, raw radish salad with their leafy green tops (there’s a recipe in my book with avocado- yum!) or do as the French and serve with butter, sea salt and baguette bread (so good!).
But roasting radishes never really occurred to me until I saw a few recipes online.
Would they taste the same?
How to Cook Radishes
After a recent trip to my local farm, I scored a colorful bunch of rainbow radishes.
I roasted them with olive oil and zesty lemon pepper seasoning from Trader Joe’s. It’s so simple to do: just remove the leafy green tops, halve the radishes and roast @ 425 F for 10-20 minutes. Done.
When roasted, the flavor becomes mellow and soft, unlike that crisp, peppery bite when consumed raw.
It’s like a whole new vegetable.
I ate them straight off the tray. Absolutely delicious.
TIPS: If you don’t have lemon pepper seasoning, try a sprinkle of garlic powder, with lemon zest, salt and black pepper. Just make sure your garlic powder is fresh (and from this century). One bunch of radishes can easily serve 2 people as a side dish. For 4 people, I would double the recipe and enjoy the leftovers, if any.
Can You Eat Radish Greens?
Absolutely! There’s no need to throw them away. Here’s what you can do:
- Toss into salads mixed with other leafy greens (mesclun, butter lettuce, romaine). I like to add thinly sliced sweet vidalia onions and chopped hardboiled eggs.
- Sauté with garlic and scallions; add to omelettes with goat cheese.
- Add to minestrone soups, but only at the last minute- they wilt quickly.
- Make radish tea.
TIP: Make sure to separate the radish bulbs from the leaves before storing in the fridge. They will both last longer this way. Wash the greens only before using to preserve their delicate structure. Store separately.
Final Thoughts…
Had I not eaten the whole tray of roasted radishes, I would’ve served them with roasted chicken and salad for dinner. The flavor is just incredible. If you’re looking for a new radish recipe this is it!
PS: don’t you love how the color of the radishes change from bold to watercolor? So dreamy…
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Lemon Pepper Roasted Radishes
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: Serves 2
- Category: Vegetable side dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These lemon pepper roasted radishes are a delicious, unexpected discovery! This veggie side dish takes about 5 min to prep and the end result is WOW!
Ingredients
- 1 bunch of rainbow radishes
- olive oil, for coating
- lemon pepper seasoning, to taste
- 1 pat of unsalted butter
Instructions
- Preheat your oven to 425 F. Line a rimmed baking sheet with parchment paper.
- To prepare the radishes, remove the leafy green tops and save for another recipe (they’re great tossed into a mesclun salad). Halve the radishes lengthwise through the root.
- Arrange the radishes onto the baking sheet. Coat lightly with olive oil. Season with lemon pepper, to taste.
- Roast for about 10-20 minutes, depending on size. Check at the 10 minute mark; insert a paring knife into the center of a radish. If it pulls out easily, they’re ready. If not, cook for a little bit longer.
- To serve, toss with the butter while still warm. Enjoy right away!
Notes
To preserve freshness, separate the radish bulbs and leaves before storing separately in the fridge.
Comments
Matthew Thornton says
Looks and sounds good but you shouldn’t cook with olive oil, drizzle on salds and bread maybe. When you heat olive oil it creates carcinogenic compounds. A better and healthier option all round is avocado oil. It is higher in omega 3 and is suitable for high temperature cooking.
Stacy says
Delicious!!
Angela at Delectable says
Ooh! My husband loves radishes! Can’t wait to surprise him with these! Thanks :)
Emilie says
This is a wonderful way to enjoy them :) x
Jayme | holly & flora says
I hope you got the grease off your camera – lol! I got honey on mine yesterday, and it was a beast to get it completely clean. Oh, well. I have yet to try roasted radishes, but I am all for it. I had raw, sliced radishes, served with fresh, local butter and sea salt, when I visited Oregon for the first time in 2013. It was a magical experience, and I crave that combination at times. I’m also smitten with the radish colors, after they’ve been roasted. Gorgeous, Emilie!
Rach's Recipes says
I never realized how good this could be until I stumbled on your post. You are absolutely right! And it was just divine with roast chicken. Thank you for the idea!
Emilie says
You made it with the chicken! Yay! Wasn’t it yummy together? I like to mix it all together with some salad (sometimes I’ll even use the radish leaves too). Thanks so much for the feedback! xo
Kelly - Life Made Sweeter says
These look SO beautiful! Roasted vegetables are my favorite but I’ve never tried roasting radishes! Love that idea and haha yes to the garlic powder! :)
Emilie says
Hello Kelly! I do hope you give it a try! It’s fantastic :)
SallyBR says
Another newcomer to your blog, I found you through Kelly’s site, Inspired Edibles and immediately ordered your book
I actually made a recipe already, although I had to modify it a bit (the Roasted Carrot & Avocado Salad) –
I wonder if you would allow me to publish my version of the recipe with a link to your book? If you’d like to check my blog before deciding, here is the address
bewitchingkitchen.com
Loved your cookbook, your style of writing… and of course intend to keep following your blog from now on…
Emilie says
Welcome, Sally! It’s wonderful to have you here. And thank you so much for your kind support.
Absolutely! You are more than welcome to publish your version of my recipe on your blog. As you mentioned, please include a link to the book (amazon) and a link back to my blog. If you need more specifics, feel free to email me at info@theclevercarrot.com.
I’m looking forward to reading more of your recipes and posts! xo
SallyBR says
Awesome! Thanks so much! I prefer to have your permission even if I modified it a bit… no worries, will include all links
probably it will take me about 2 weeks to get to it, but I’ll send you an email
Emilie says
Hi there! No rush at all! And thank you :)
Pamela Green says
What a beautiful recipe, simple and healthy. I enjoy raw radish in salad, they’re so peppery. I love Adri’s story about her grandmother btw!
Adri says
Lovely! And this one brought back memories. My mother’s mom – that is to say, my Hungarian grandmother, used to roast radishes and tell us kids they were a “treat.” Now I do not have to tell you how that was received by four kids back in the fifties, but we all knew that we were to enjoy the heck out of those roasted radishes and show Grandma Skolion just how much we appreciated her efforts. I think she used salt and pepper and then squeezed a lemon over them. She also had a garden full of herbs. They were really a mystery to us. I bet there were some of those in there too. I seem to recall flecks of green.
Of course, we did not understand, children of privilege that we were, that this was indeed a treat. For my grandmother, who grew up in great poverty in what was then Austria -Hungary, these radishes were special. I have no doubt her family had to forage and scrounge to even find them, and then to use the fuel to roast them must have been an extravagance. What can I say? Everything old is new again!
About the change to more veg based diets, I think you are right. For me, it is a personal thing. The tremendous demand on the part of the consumer for inexpensive meat-based protein has given rise to an industry so removed from traditional ranching that I shall describe as cruel in the extreme. I eat less meat in part because the only meat I will eat is quite expensive. I just refuse to pay people to mistreat animals which is exactly what anyone does who purchases inexpensive, industrially produced meat. It is a terribly simple equation. So here in LA, Bart and I are on the veg-based bandwagon. This all begs the question – will the next book be The Clever Vegetable Cookbook?
Mary Ann | The Beach House Kitchen says
These look just beautiful and you are making them sound absolutely wonderful Emilie! I have never tried roasted radishes, but clearly I’ve been missing out! On my list!
Emilie says
Hello Mary Ann! I hope you enjoy! xo
Louise | Cygnet Kitchen says
I have just discovered your gorgeous blog via Aysegul’s lovely post about your new book! I have never tried roasted radishes before. Not only do they look so pretty, I bet they taste divine! :-)
Emilie says
Hello Louise! That is very kind of you! Welcome to the group! :) xx
Laney (Ortensia Blu) says
Saw this while I was having a salad with beautiful radishes, but getting a little tired of the same old thing. Wow – ESP!
Emilie says
I love when that happens… xo
JovyBeee says
I am SO excited to try this! I don’t care for radishes raw and never thought to cook them, never-mind roast them! They are fun to grow in the garden but I stopped because we just didn’t eat them. It’s back on the garden list for spring! :)
deb says
I’m so glad I’m not the only blogger with a greasy camera! Gorgeous post!
Emilie says
Hello Deb,
Ok good! Well, not that your camera is greasy, but that I’m not alone! The things we do… xx
Rakhee@boxofspice says
We eat so much radish in our house but never never this way. In India we usually cut it to eat as salad. I would never have thought to prepare it this way! The colors on those radishes after roasting is so pretty. Indeed like a watercolor. Gorgeous Emilie!… <3
Emilie says
Hello!
Oh, you have to try it. I’m the official roasted radish pusher now, lol. I think you will like it, Rakhee. xo