Roasted radishes are a game changer. If you’ve only ever eaten radishes raw, prepare to have your mind blown. Roasting radishes takes the sting off of them, mellowing their flavor to just mildly sharp. It also alters their texture, giving them mouthfeel that more closely resembles a turnip. Of course, they still have a little bite, which means they pair so nicely with sweet roasted veggies like carrots, beets and butternut squash. See below for my instructions on how to roast radishes in the oven, and once you get the hang of it, I’m giving you three roasted radish salads that prove they deserve way more than garnish status!

HOW TO ROAST RADISHES IN THE OVEN

Preheat oven to 400° (F). Toss 1 lb. washed and trimmed radishes (halve them first if they are large) with 1 1/2 tbsp olive oil and sprinkle lightly with Kosher salt. Spread out onto a small parchment paper lined sheet pan and roast in the oven for about 20-25 minutes.

What Should I Pair Roasted Radishes With?

Roasted radishes can be an easy and yummy standalone side dish, but I love them as a salad component. Try them in this Roasted Radish and Beet Salad with Blood Oranges and Tarragon VInaigrette, Roasted Radish Fennel and Endive Salad on Beet Hummus, or this Roasted Carrot Radish and Quinoa Salad with Miso Tahini Dressing.

Need More Inspo? Check out this Roasted Radish and Honeynut Squash Salad with Toasted Pistachios from my debut cookbook SALAD WHISPERER!