stunning sides: roasted radishes

roasted radishes - porch&table

I know what you’re thinking – roasted radishes? Really? Don’t judge it until you try it, I swear.

When you think of radishes you might think of flavours like spicy or bitter, but roasting them brings out their subtle sweetness and it’s nothing close to bitter. They still have a small kick, but it’s not as overpowering as you might think. 

A few years ago, when we really started BBQing, we thought of all the possibilities of foods one could put on the grill. Apparently you can pretty much do anything on the grill: lettuce, pineapple, and radishes too! I was like I’m sure you are right now, skeptical. 

I have a hard time thinking of using radishes in any other way because this has changed the way I see radishes. Gone are the days of putting them to the side in your potato salad, it’s time we give these little veggies the credit they deserve! Serve them on their own or add them to a roast, have I sold you yet?

It’s so easy to make this side dish, and they’re fun and colourful! They keep their rosy disposition and manage to be soft and crunchy all at once. It’s a really neat texture and flavour. If you’ve got kids who aren’t so keen on their veggies, this might be a good option for them!

Now, onto the recipe for roasted radishes

roasted radishes
great on the BBQ or in the oven, try roasting radishes for a sweet and surprising flavour
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Total Time
25 min
Total Time
25 min
  1. 1 bunch radishes, quartered
  2. 1/4 cup olive oil
  3. salt & pepper
  1. toss the radishes with the olive oil and salt and pepper.
  1. Place on BBQ in a foil envelop on medium heat for about 15 minutes until slightly marked
  1. Preheat oven to 400°f.
  2. Spread quartered radishes on lined baking sheet and bake for 20 minutes.
  • Teresa O’Neill

    Really Radishes? I agree about the colour , they are a pretty red. Does grilling there little bums really make a difference?

    • Laura

      The grill marks only happen if you BBQ them, but it’s the slow roasting process that subdues the “spicy” flavour. It’s a really neat texture! You’ll have to try it, it’ll change the way you think about Roasting Veggies!