Roasted Radishes
Radishes become sweet when they’re cooked and this Roasted Radishes recipe is really good, with soy sauce and sesame seeds adding extra flavor. And radishes are extra low in carb, so radish recipes of any kind are great for anyone who’s watching their carbs.
PIN the Roasted Radishes Recipe to try them later!
I think radishes are so fun for a season-spanning dish! When I had a huge garden, I always used to plant them just for the fun of watching how quickly the radishes came up from seeds. And it was probably the abundance of radishes when I planted them every year that enticed me to try this fun and tasty recipe for Roasted Radishes flavored with soy sauce and sesame seeds.
And cooked radishes have become trendy since then because radishes have been discovered as a low-carb vegetable option. When they’re cooked, radishes become much milder and sweeter than the spicy flavor that’s associated with raw radishes. If you asked me to describe what they taste like I’d say cooked radishes are similar to cooked turnips, but slightly different.
I love raw radishes, but I also love this roasted radishes recipe and if you’re looking for a side dish that will be a conversation-starter, I promise this will be something fun and unusual to serve your friends or family!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- radishes, washed, trimmed and cut into fourths or halves
- Peanut Oil (affiliate link)
- soy sauce or Gluten-Free Soy Sauce (affiliate link)
- toasted sesame oil (affiliate link), probably optional, but recommended
- green onions
- Black Sesame Seeds (affiliate link) or sesame seeds, optional
What if you don’t want Asian flavors in your roasted radishes recipe?
If you’d prefer a roasted radishes recipe where the flavors are more traditional, just prepare radishes as shown below, toss with melted butter or olive oil, and roast the same amount of time. Season the cooked radishes with salt and fresh ground black pepper and enjoy.
How low in carbs is this Roasted Radishes Recipe?
This interesting and tasty side dish with radishes has only 1 net carb per serving!
Want another way to cook radishes?
My site also has a fun recipe for Sauteed Radishes with Vinegar and Herbs, and that’s a delicious radish side dish when you don’t want to use the oven.
Who else loves radishes?
If you’re a fan of radishes like I am, you can use Radishes Recipes to see all the recipes where I’ve used them.
How to make this Roasted Radishes recipe:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Wash radishes, trim ends, and cut into half or fourths (to get same-size pieces.)
- Put radishes on baking sheet and brush with peanut oil (or other oil if you can’t have peanuts.)
- While radishes roast, prepare the sliced green onion, soy/sesame glaze, and sesame seeds. (I used black sesame seeds, but if you use regular white ones I’d toast them for a minute or so in a hot dry pan.)
- The color of the radishes will fade a bit as they cook. After about 20 minutes remove the radishes from the oven and brush with the soy/sesame mixture. Sprinkle with sliced green onions.
- Roast 5-7 minutes more.
- Sprinkle with sesame seeds and serve hot.
Make it a Low-Carb Meal:
Roasted Radishes would be a fun side dish for something grilled like Chicken Kabobs with Asian Marinade, Maple Glazed Salmon, or Low-Carb Grilled Fusion Chicken.
More Recipes with Radishes:
- Crunchy Low-Carb Chopped Salad
- Puerto Rico Spicy Cabbage Salad
- Cucumber Radish Salad with Feta Dressing
Roasted Radishes
Radishes are surprising sweet once they’re cooked and these Roasted Radishes have a soy-sesame glaze and sesame seeds adding extra flavor. And this roasted radishes recipe is a fun idea for a side dish that will probably surprise your family and friends.
Ingredients
- 25 medium radishes, washed, trimmed and cut into fourths or halves (same-size pieces)
- 1 1/2 T roasted peanut oil
- 1 1/2 T soy sauce (see notes)
- 1 tsp. toasted sesame oil (probably optional, but recommended)
- 2 green onions, sliced
- 2 tsp. black sesame seeds (see notes)
Instructions
- Preheat oven to 425 F.
- Wash radishes, trim ends, and cut into halves or fourths to make same size pieces.
- Spray a large baking sheet with non-stick spray, put radishes on the baking sheet and brush all sides with the peanut oil, then arrange radishes cut side down for best browning.
- Roast the radishes about 20 minutes, stirring one or two times.
- While radishes cook, slice the green onions, and measure the sesame seeds (and toast if needed).
- If you’re using the toasted sesame oil (affiliate link), mix with the soy sauce in the same bowl you used for the peanut oil.
- When radishes are tender and starting to brown, remove from oven, brush with soy sauce or soy-sesame oil mixture, and sprinkle with green onion slices.
- Put back in oven and roast about 5 minutes more, or slightly longer.
- Sprinkle cooked radishes with black sesame seeds and serve hot.
Notes
Use Gluten-Free Soy Sauce (affiliate link) if needed. If you don't have Black Sesame Seeds (affiliate link) just use regular sesame seeds and lightly toast them in a dry pan.
Recipe adapted from Vegetables Every Day by Jack Bishop.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 57Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 342mgCarbohydrates 2gFiber 1gSugar 1gProtein 1g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Roasted Radishes Recipe will be a perfect side dish for any low-carb or low-glycemic diet plan. Roasted Radishes also great for any phase of the original South Beach Diet.
Find More Recipes Like This One:
Use Side Dishes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for Roasted Radishes was first posted in 200! It was updated with much better photos in 2017 and last updated with more information in 2024.
74 Comments on “Roasted Radishes”
Instead of roasting, do you think stir-frying in a pan would work?
Yes! I am not able to leave a link in the comments but if you enter “radishes” in the search bar I do have a recipe for Sauteed Radishes.
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Just tried this, it was absolutely scrumptious! I didn't have green onions, but used garden chives instead. I'm just so surprised at how different these radishes taste, love this recipe.
So glad you enjoyed it; love the idea of using chives! (Note to self, plant some chives!)
I love Daikon radishes in salads. Has anyone tried this recipe with Daikons?
I've made it with a mix of Daikon and red radishes and it was great!
I keep seeing roasted radishes and still have not tried them. I need to make these and finally give it a go 🙂
Nicole, they are fun and also very tasty!
Jennifer, so glad you enjoyed it.
We've always eaten radishes raw but tried your recipe for Christmas dinner. It was successful and we'll be roasting radishes again. Thank you for teaching us something new.
So glad you enjoyed the roasted radishes.
Roasted Radishes with Soy Sauce are the best way I have ever had radishes. I used to braise them but from now on will always roast them. Thank you for sharing the recipe.
So glad you liked it!
Just became a member of a CSA and got a package of white radishes and red radishes. Tried this recipe and it was amazing! Ate all the radishes we got in one night. 🙁 Now I need to go buy more to do it again!
Ann, that's exactly how I ended up trying this recipe. So glad you like it!
Roasting them as I type. They are almost done and just took a bite to taste – YUM! So glad to have a recipe for all the radishes in my garden! –too many to eat raw!
Janice, that does sound like a good combination. So glad you liked the radishes.
I made these for dinner tonight as a side with a grilled portobello mushroom cap that I marinated in soy sauce. Great combo. I have never been a big fan of radishes but these were great and I will definately try them again!
Oh good, so glad you enjoyed them.
I made these tonight and they were terrific! Thank you!
Wendy, glad you liked it!
I had white icicle radishes. Made this recipe…it was simply amazing!!!! Thank you!
Glad you liked it. I was surprised how good cooked radishes were too!
This recipe sounded odd, but it was delicious! I like radishes, but they are a little too hot, but these were great.
Thanks!
Christa, glad you liked them!
I just wanted to report that I've never been a huge radish fan until now. These are awesome!
I never would have dreamed of roasting radishes, but I made this with daikon and it was wonderful! Here’s my version: http://noshesthoughtsreves.blogspot.com/2009/03/daikon-roti-avec-sauce-de-soja-et.html
WOW Those look great!
thanks for this. i really only ever toss in salads and salsa. can’t wait to try these.
Looks delicious. I’m going to have to give it a try. I just purchased some radishes at our farmer’s market earlier today.
PastaQueen, so glad you liked them. See you soon at Blogher!
Hey, I finally got around to trying these yesterday and they were delicious! Thanks! (Much better than my attempt to steam radishes)
Heather, hope you like them! Let me know how yours turn out.
Rachael, thanks for the link. I’m glad you liked them and it’s fun seeing how other people make their own variation of the recipe, since I always do that too!
Oh, these were so good. I linked to your blog from mine when I posted about this recipe. Hope you don’t mind!
I am SERIOUSLY drooling here. This looks so incredible I’m going to have to go out and buy some radishes this weekend. In fact, I think I’ll print this page as soon as I’m done posting this comment.
Elke, sounds like a great improvisation of the recipe. That’s the best way to cook. Thanks for letting us know that worked for other who might want to try it your way. Weren’t you surprised how mild tasting they were? I was.
I didn’t have all of the ingredients in your recipe, so I just brushed the radishes with sesame oil, and added some sea salt and pepper, and roasted them alongside the salmon I had in the oven.
Oh wow! They taste just like potatoes! What a great substitute when the craving hits! I’ll definitely do this again; thanks for the recipe!
Vanessa, thanks. I did love them like this.
Nicole, the idea of cooking them is relatively new to me too, but I’m glad I did. I’ll definitely try them cooked in other recipes too.
Lisa, get some next week and try this. I know you’ll like it.
Ouizer, not sure what happened with your other message, but I’m so glad to hear you liked them. I LOVE the idea of using kohlrabi. That’s one of the vegetables I love but rarely see in the store.
Hi Kalyn,
Looks like my first message did not get to you??? Anyway, you should know that it turned out delicious! I also used some kohlrabi as I did not have enough radishes for two :), topped with garlic and cilantro – just great!
My husband loved it and the best part yet is that this morning I was over a pound less than yesterday… always dine like a pauper 🙂
Oy, I can’t believe how good these sound! Why oh why did I forget to buy radishes yesterday at farmers’ market?? I really have to try roasting radishes. Wow.
Kalyn,
I had no idea that people cooked radishes 🙂 Radishes are one of those things that I always thought I hated (don’t know where I got that idea) and then just discovered this year that I really enjoy them in salads! Now I’ll try them roasted! Thanks for including links to other radish recipes, too!
I love radishes and am always looking for new ways to use them – they just scream at me from the market stall they’re so beautiful. Such a creative recipe!
Patricia, they’re really good. Not as spicy tasting as I expected, but quite delicious.
Burcu, hope you have fun trying them.
Farmgirl, braised radishes sound divine also. Maybe with some kind of creamy sauce? Do plant more and try this, it’s really quite unique but delicious.
These sound fantastic. I’d never heard of cooking radishes until a month or two ago when one of my blog readers gave me a link to a recipe for braised radishes. I waited until I had enough radishes in the garden to make them, harvested, cleaned, and trimmed them, then stuck them in the fridge until dinner and promptly forgot about them. They’re still languishing in there I’m embarrassed to admit.
I was sure the radishes would take on a whole new flavor when cooked, and it sounds like I’m right. I’m saving this to del.icio.us and am now inspired to plant a whole new crop and try to actually get it to the table this time!
I’ve never tried cooked radishes, but it looks and sounds very good. I know what I’ll buy at the farmers’ market tomorrow. Thanks for the recipe.
Kalyn, I have never heard of roasting radishes!! It looks so delicious!
Lbp, never too many radishes, that’s what I say! But then I love radishes more than most people I think.
Glenna, I’m so glad I have my toaster oven so I can roast veggies all summer. Try them, you’ll like them.
TCL, I have that cookbook by Anna Thomas. Her book is where I first learned about bechamel sauce! Have to check out that recipe.
Christine, great. Hope you will like it. (Looking forward to seeing you soon!!)
Anh, it was fun to read about the Asian preparations for radishes when I was looking for stuff to write this post.
Sher, I was thinking about saving the tops, because I had quite a few, but I got distracted. I’ll try that next time. You’ll have to tell me how you cook them.
I LOVE that recipe. I’m a huge radish fan and have discovered late in the game how good they taste cooked (tops included). Marvelous pictures.
kalyn, this is such an excellent idea! Love it! I’ll try it out for sure.
As I pulled a bunch of lovely red radishes from my local Co-op’s produce section today, I thought to myself, am I going to do another salad or is there another way I can fix radishes? And here you’ve answered my question. Who knew??? Not me. This recipe sounds fabulous! Thank you for sharing.
smashing! I first tried cooking radishes for the recipe “Conchiglie tutto giardinio” in the second vegetarian epicure book by Anna Thomas. I do love that recipe–just about in season now, isn’t it? hmmm. . .
I have got to try this. I like radishes but I’ve never had them cooked before. They look good, though, and what isn’t great roasted?
Wish I had found your blog sooner! I had radishes out the wazoo this spring!
Jeanne, you’re very welcome for the link. I’m also a huge roasted veggie fan.
Rachael and Katie, do try it. The flavor is completely different than the raw radishes. Very mellow, almost sweet.
Blest, from what I know of Chinese cooking, Sesame oil isn’t meant for cooking, it’s to add flavor. I think it’s a low smoke point oil. Interesting that you would ask though because I made asparagus similar to this recipe and put a little sesame oil in with the soy sauce for the last 5 minutes of cooking. Haven’t posted it yet.
Dani, I thnk most of us (including me) haven’t ever roasted radishes before!
Sara, always fun to try something unexpected.
This is the second recipe I’ve seen today that cooked a vegetable I never would have thought to cook! Great idea Kalyn!
Wow…I’ve never thought of roasting radishes before, I can’t wait to try this. Thanks!
yum yum yummmm
Question though – what about using sesame oil instead of peanut?
Oh, I have a cookie recipe up today you might like.
I knew if I was patient someone would tell me that radishes can be cooked – and how to do it. I have another 12′ row that is all ready at once. I’ll let you know how we fared. It looks delicious; can’t wrap my mind around the flavour, though, so I’ll just have to make it myself!
our farmer’s markets are overrun with radishes, and I’m not a huge fan of them raw, but I will try this out. Interesting…I’ve never even heard of them cooked, other than diakon. I may be blogging about this after the market on saturday, if I can sneak something like this into my wife…
Oh wow! I have never had radishes in any form other than fresh but these look divine! I am a huge fan of roasted veg (cauliflower is a favourite) so chances are these are going to appear on my table sometime soon. Btw, thanks for the rhubarb recipe link-love on Blogher 🙂
Of course that should say “making it” not “making hit.”
Hi everyone,
So fun seeing so many of my favorite cooks have stopped by while I was out exercising (I’ve been slipping, but I’m trying to get back on schedule!) I’m so glad people like the looks of this recipe, because I’m telling you, I just inhaled it when I made it. I’ll be making hit again for sure.
Very pretty, Kalyn!
Thanks for this recipe, Kalyn. Guess what, I also wrote about radishes for this week WHB. I have always loved the Italian word for them: ravanelli.
Perfect! I have a fridge full of radishes (they’re so cheap here you can get a fat bunch of about 20 for $1 at my market) and while I love them raw, I was looking for other ways to serve them. Roasted sounds lovely, plus I love the addition of the toasted sesame seeds.
I have never roasted radishes before. I love other roasted veggies so I will have to give them a try. Thanks for the idea.
I have never ever eaten cooked radishes, but what a fabulous idea! Might go into the same category as fennel — I’m not crazy about it raw, but cooked is simply delicious. Will definitely bookmark this recipe.
I’ve only ever eaten radishes raw, but these roasted ones look so delicious, that I might just try them roasted!
Oooh! I love roasted vegetables but haven’t tried roasted radishes yet. Now I will!