Roasting downplays their sharpness and brings out a pleasant creaminess. This easy recipe is ready in about 30 minutes! Raw radishes are an excellent addition to salads such as keto chicken salad, cucumber tomato salad, or creamy cucumber salad. They’re also delicious dipped in sour cream dip, cream cheese dip, or Greek yogurt dip. Recently, I discovered that I also enjoy them baked. Radishes transform in the oven, becoming mild and creamy. They are the perfect alternative to roasted potatoes.
Ingredients
Instructions
Recipe Card
Fresh radishes: Wash them, dry them, and trim their tops. Melted butter: Salted or unsalted - whatever you have on hand. I tend to use salted butter in this recipe. Kosher salt and black pepper: Salt the radishes generously. They are very mild when baked, so seasoning them well is important. However, if you use any salt other than Diamond Crystal Kosher Salt, use just ½ teaspoon to prevent the radishes from being too salty. Garlic powder: You can use a teaspoon of minced fresh garlic instead of garlic powder. I use a generous amount because cooked radishes are very mild and almost bland if not well-seasoned. Parsley: Optional; used for garnish.
Start by washing the radishes, drying them, then cutting them in half. Toss the radishes with melted butter. I use my hands to ensure they are well-coated. Roast the radishes until they are tender. Depending on their size, this should take 20-30 minutes in a 425°F oven. You’ll know they’re ready when you can easily pierce them with a fork. Garnish them with chopped parsley and serve.
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I also like to serve them with steaks and roasts as a substitute for roasted potatoes. They pair well with New York strip steak, ribeye steak, ribeye roast, and pork roast. I also like them cold, straight out of the fridge! They’re surprisingly good this way. Sometimes, I just snack on them. Other times, I add them to salads. I especially like to add them to this arugula salad, but they make an excellent addition to almost any salad.
