Roasted radishes are a wonderfully different roasted vegetable. They are perfect with fish or as a side dish with roast chicken. They are paleo, vegan, and Whole30 approved, so they really are the perfect low carb side dish. Different, delicious and so easy!!! And look how beautiful they look!!!!
Until about 2 years ago I thought radishes were just for eating with salads, or for dipping into salt french style (if you haven't tried this it is delicious!!!!!!) Anyway, I was out for lunch with a friend and I ordered a peppered and seared tuna dish. It came with roasted radishes and mashed parsnips with white miso. Oh my goodness it was one of those meals where you do actually want to lick the plate! I have recreated all of the elements at home and I am finally happy with the results. So expect to see parsnips and tuna on the blog in the coming weeks.
But today I am sharing the radishes, because, well because I love roasted vegetables (if you follow my blog you might have noticed that 😉 as I seem to posted a roasted veg dish every week!!!! #sorrynotsorry I have a whole collection of them!
Honestly nearly every veg you can think of is better roasted!!!! Except maybe cucumber! Actually is cucumber classed as a vegetable??? Might ask Mr 9, could well be a fruit!!! Which is all of no relevance at all!!! But hey! I am in a happy mood as I am sat on a lounger next to a pool, drinking a large beer and enjoying the Indonesian sunshine. Yup this week Sprinkles and Sprouts is coming to you from a hotel in Bali - a birthday/Christmas present from my in-laws!! Aren't they the best!!!!!!! The Mother-in-law and I flew out on Monday and we have been relaxing ever since!
So roasted radishes! They become sweeter and less peppery than when served raw. They are a great accompaniment to something rich as they are quite refreshing. I roasted mine very simply with some oil, salt and pepper and a bit of parsley. Then finished at the end with some fresh lemon juice.
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They are best served straight away as they tend to go a big soggy if you leave them too long. Straight from the oven they are superb and worth a go.
Enjoy x
P.s Off to look at the cocktail list.....I'm thinking something coconutty.....shush it is research for Sprinkles and Sprouts Cocktail Friday!!!!!!!!
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Roasted Radishes
Ingredients
- 600 g /1.3 lb radishes
- 2 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried parsley
- ½ lemon
Instructions
- Preheat oven to 200ºC/390ºF.
- Trim the radish leaves off, leaving behind a small amount of the stalk.
- Wash the them well and then roll them around on a tea-towel or piece of kitchen paper to ensure they are nice and dry.
- Cut each radish in half.
- Spread radishes onto a baking sheet and roast for 25 minutes or until the radishes are soft and tender and a little browned.
- Sprinkled with a little more salt and pepper and a spritz of lemon juice.
Nutrition is per serving
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Taylor says
While they don't quite taste like potatoes the way everyone says they do, I still liked them. Really, I feel their texture, smell and a bit of their taste is more akin to cauliflower after roasting. Which is good for me, because I also like cauliflower. <33 Thanks for the quick, easy and delicious side dish, Claire!
Claire McEwen says
No I agree they definitely don't replace the potato in terms of flavor.
So happy you enjoyed them none the less.
They are just something a bit different aren't they 😀
Noor says
Oh. My. Word. These look fantabulous!
Claire McEwen says
Thank you so much 😀
Revathi Palani says
I always make roasted potatoes. These roasted radishes are such an intelligent thought. Love how cute and beautiful they are apart from tasting good 🙂
Claire McEwen says
Thank you....I love the colour too, it certainly helped the first time I fed them to the kids 😀
Julie | Bunsen Burner Bakery says
Yum! I love roasted radishes! They're also delicious sauteed with a little butter and salt, if you haven't tried that. I do love the zing of a fresh radish, but I usually roast or saute mine now.
Claire McEwen says
I am always torn whether I prefer them cooked or chilled and raw.
Sautéed in butter sounds fabulous!!!
Tara says
I've never tried roasted radishes before. They look so beautiful! Definitely perfect for autumn.
Claire McEwen says
They are so different to raw radishes. Soft, juicy and tender. Like you say, perfect for autumn 🙂
Andrea @ Cooking with Mamma C says
I never liked raw radishes as a kid, but I bet I would enjoy them roasted as an adult! This dish looks fabulous. You've persuaded me to give them a go. And, enjoy your time in Bali!
Claire McEwen says
Definitely give them a go, they are a bit different, but I love them 😀
Dorothy Dunton says
Hi Claire! Lucky you to have such wonderful in-laws! Soaking up all that lovely sun with a nice cold beer...I'm so envious! Gary plants radishes continuously from Spring to Fall, there is always a jar of them in the frig! I have read that roasting radishes makes them sweeter and, like you, roasting vegetables is my favorite way to eat them! BTW roasted parsnips are way up on my favorites list!! Go "research" to your heart's content! You deserve it! 🙂
Claire McEwen says
I know!!!!! We had a fabulous time, Australia feels very cold now!!!
I love roasted parsnips!!! They remind me of Christmas when I was a child! It is on the list of roasted vegetable dishes I want to share....just have to pace myself 😉
I did plenty of research.......My results are a little higgledy piggledy though.....no idea why 😉