This roasted radish recipe tossed in a sweet and spicy sauce is a simple, delicious side dish guaranteed to turn anyone into a lover of this early spring vegetable.
Radishes are an early spring vegetable and come in shades of red, purple, pink and white. Raw radishes are known for their peppery flavor and depending on the variety, can be sweeter or spicier. Raw radishes are crunchy, slightly moist, and crisp, making them perfect for grating and slicing. Roasting (or any cooking method) brings out the natural sweetness.
Scarlet globe radishes are the most commonly available in grocery stores here in the U.S and are what we use in this recipe. Another common variety is the French Breakfast radish, more oblong in shape, a pink color, and a milder taste than the scarlet globe. These are typically rinsed, and put raw on a plate to serve as a palette cleanser between coffee and food. Daikon radishes are popular in East Asian cuisine and are commonly eaten pickled.
Fun fact: in Oaxaca, Mexico they celebrate the Night of the Radishes (radishes in Spanish is rábanos) as an annual event December 23 in which they carve oversized radishes into elaborate scenes and compete for prizes.
I get so excited when I see radishes at the grocery store and farmer’s market because I know the cold weather of winter is on its way out. You might be tempted to buy them at the market because they look so colorful and beautiful. Or maybe you’re like JD and I and have been getting them in our CSA box every week and running out of ways to eat them.
Radishes are commonly seen on veggie trays and in salads, and don’t get me wrong, I love it. A pickled radish is also a thing of beauty. Do all those things. But we also suggest you try roasting them. I think you’ll be surprised by how tasty they are- a little sweet, a little peppery.
What to do with radish greens? Don’t you dare throw them out! If you buy radishes with the green stems, when you bring them home from the market be sure to clip them so they don’t pull moisture from the radish. Your radishes will last longer this way. Store the greens in a bag or crisper until you’re ready to use. Make a pesto with those fancy radish greens and use it as a pasta sauce, put on chicken, dollop on grain bowls- the possibilities are endless. You can also quickly sauteed radish greens in a little olive oil, red pepper flakes, garlic, and hit it with some salt and pepper. Simple and delicious.
Roasted radishes recipe tips
- Roast these bad boys cut side down. After you’ve seasoned them and before you toss them in the oven, be sure to arrange them flat side down. This promotes even cooking and makes the edges crispy. Yes yes y’all to them crispy bites.
- Cook them to your liking. Cooking them for 20-25 minutes as the recipe states will result in a slightly soft radish. If you like a crisper bite, roast them for 15 minutes. If it’s your first time roasting radishes, take one out after 15 minutes and give it a taste (after blowing on it first of course) to decide how done you want them.
- This would pair very well with this beef picadillo recipe or this roasted golden beets recipe.
Honey Sriracha Roasted Radish Recipe
- 1 Sheet Pan
- 1 Chef knife
- 1 Mixing bowl
- 1 tbsp olive oil
- 1 pinch salt and peper
- 1 tbsp honey
- 1 tbsp sriracha
- Preheat oven to 425 F. While this heats up, you can start cutting your radishes to size.
- Spread radishes out in a sheet pan.
- Drizzle with olive oil, salt and pepper. Toss to coat.
- Bake for 20 minutes.
- While radishes are baking, mix together honey and sriracha. Adjust to personal heat preference. For a thinner sauce, mix in a drop or two of water.
- After 20 minutes, remove radishes from oven and toss in sauce.
- After 5 minutes, remove from oven. Allow to cool.