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.

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

  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.

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:

4

Serving Size:

1

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. Looks delicious. I’m going to have to give it a try. I just purchased some radishes at our farmer’s market earlier today.

  2. PastaQueen, so glad you liked them. See you soon at Blogher!

  3. Hey, I finally got around to trying these yesterday and they were delicious! Thanks! (Much better than my attempt to steam radishes)

  4. 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!

  5. Oh, these were so good. I linked to your blog from mine when I posted about this recipe. Hope you don’t mind!

  6. 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.

  7. 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.

  8. 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!

  9. 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.

  10. 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 🙂

  11. 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.

  12. 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!

  13. 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!

  14. 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.

  15. 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!

  16. 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.

  17. Kalyn, I have never heard of roasting radishes!! It looks so delicious!

  18. 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.

  19. 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.

  20. kalyn, this is such an excellent idea! Love it! I’ll try it out for sure.