Kalyn's Kitchen

Roasted Radishes

Radishes are surprisingly sweet when they’re cooked and these Roasted Radishes are delicious, with soy sauce and sesame seeds adding extra layers of flavor. And these are so great for anyone who’s watching carbs.

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Roasted Radishes with Soy Sauce and Sesame Seeds found on KalynsKitchen.com

I think radishes are so fun for a season-spanning dish! Back in the days 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. Now I don’t have room for radishes in my new garden, but I am happy to report that I did plant my garden over the weekend (with two cute helpers), and I’ll share a post soon about what I’m growing this year.

It was probably the abundance of radishes when I planted them every year that enticed me to try this recipe for Roasted Radishes flavored with soy sauce and sesame seeds. And cooked radishes have become rather trendy since then, maybe because radishes have been discovered as a low-carb vegetable option.

Cooked radishes are much milder and sweeter than the spicy flavor they have when they’re raw, and if I had to describe what they taste like I’d say similar to turnips, but slightly different. I love raw radishes, but I also love this recipe for roasted radishes 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!

Roasted Radishes process shots collage

How to Make Roasted Radishes (with Soy Sauce and Sesame Seeds):

(Scroll down for complete recipe with nutritional information.)

  1. Wash radishes, trim ends, and cut into half or fourths (to get same-size pieces.)
  2. Put radishes on baking sheet and brush with peanut oil (or other oil if you can’t have peanuts.)
  3. 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.)
  4. 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.
  5. Roast 5-7 minutes more.
  6. Sprinkle with sesame seeds and serve hot.

Roasted Radishes with Soy Sauce and Sesame Seeds found on KalynsKitchen.com

Make it a Meal

Roasted Radishes would be a fun side dish for something grilled like Grilled Chicken Kabobs with Asian Marinade or World’s Best Pork Chops for a low-carb meal.

More Tasty Ideas with Radishes:

Crunchy Chopped Salad with Gorgonzola and Radishes ~ Kalyn’s Kitchen
Shaved Apple and Radish Salad ~ The View from Great Island
Puerto Rico Spicy Cabbage Salad ~ Kalyn’s Kitchen
Homemade Bold Radish Ranch Dressing ~ Wonky Wonderful
Sauteed Radishes with Vinegar and Herbs ~ Kalyn’s Kitchen
Radish, Carrot, and Cucumber Slaw ~ Bless This Mess

Roasted Radishes

Roasted Radishes

Yield 4 servings
Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 12 minutes
Total Time 47 minutes

Radishes are surprising sweet once they’re cooked and these Roasted Radishes have a soy-sesame glaze and sesame seeds adding extra flavor.


  • 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)


  1. Preheat oven to 425 F.
  2. Wash radishes, trim ends, and cut into halves or fourths to make same size pieces.
  3. 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.
  4. Roast the radishes about 20 minutes, stirring one or two times.
  5. While radishes cook, slice the green onions, and measure the sesame seeds (and toast if needed).
  6. 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.
  7. 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.
  8. Put back in oven and roast about 5 minutes more, or slightly longer.
  9. Sprinkle cooked radishes with  black sesame seeds and serve hot.


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:



Serving Size:


Amount 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Roasted Radishes with Soy Sauce and Sesame Seeds found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Roasted Radishes with Soy Sauce and Sesame Seeds a perfect side dish for any phase of the original South Beach Diet and would also be suitable for any other low-carb or low-glycemic diet plan.

Find More Recipes Like This One:
Use Side Dishes to find more recipes like this oneUse the Diet Type index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Pinterest image of Roasted Radishes

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    72 Comments on “Roasted Radishes”

  1. 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.

  2. 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. . .

  3. 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?

  4. Wish I had found your blog sooner! I had radishes out the wazoo this spring!

  5. 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.

  6. This is the second recipe I’ve seen today that cooked a vegetable I never would have thought to cook! Great idea Kalyn!

  7. Wow…I’ve never thought of roasting radishes before, I can’t wait to try this. Thanks!

  8. yum yum yummmm

    Question though – what about using sesame oil instead of peanut?

    Oh, I have a cookie recipe up today you might like.

  9. 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!

  10. 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…

  11. 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 🙂

  12. Of course that should say “making it” not “making hit.”

  13. 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.

  14. Very pretty, Kalyn!

  15. 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.

  16. 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.

  17. I have never roasted radishes before. I love other roasted veggies so I will have to give them a try. Thanks for the idea.

  18. 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.

  19. I’ve only ever eaten radishes raw, but these roasted ones look so delicious, that I might just try them roasted!

  20. Oooh! I love roasted vegetables but haven’t tried roasted radishes yet. Now I will!