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Roasted Radishes


  • 1 pound radishes, scrubbed well
  • 1/2 tspn sea salt
  • 1/2 tspn freshly cracked black pepper
  • 1 tspn minced fresh rosemary
  • 1 1/2 tbspn extra-virgin olive oil
  • 1/2 tspn ground fennel


Although you an roast spring radishes, winter radishes stand up better to high heat.  Roasting them mellows their bite. Daikon radishes may be used or the more standard Misato Rose radishes have a lovely pale pink color as well.  

Preheat oven to 400 degrees.  Line a roasting pan with aluminum foil.  Cut the (unpeeled) radishes into approximately 1-inch cubes and place in the lined roasting pan.  Add the salt, pepper, rosemary, oil and ground fennel; toss to coat evenly.  roast for 20 minutes, tossing the radishes a few times so they cook evenly until they are lightly browned and tender enough to pierce with a fork.  Serve hot or warm.  Enjoy!

Roasted Radishes

Submitted by HIll & Hollow Farm

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