Roasted Radishes are sweeter without the bite of raw radish. Add a little balsamic & honey and they make a fantastic side dish or snack!
Radishes will forever remind me of growing up in rural Wisconsin. My parents had a large vegetable garden and radishes were to be picked and immediately eaten out of hand with a hefty sprinkling of salt. Only the need for rinsing the dirt away prevented me from eating them right there in the garden. Roasted radishes would come much later, a few years into being an experienced cook. Now I love them both ways and can never quite decide which I enjoy more.
Roasted radishes have a subtle sweetness and none of that familiar radish bite. It changes the flavor enough that quite often people can’t quite put their finger on what it is they’re tasting. I love that; it makes it fun to serve them and especially to those who swear they despise radishes.
Radish is such a pretty root and comes in so many gorgeous colors. My favorite radish has to be the Fire and Ice variety:
The colors of the Fire and Ice radish are so vibrant, I could stare at them all day! They look gorgeous with a mixture of radish varieties in different shapes and colors (you can find a list of common radish varieties here). I’ll pick out a few different types at the store and just throw them all on a sheet pan with a little honey and balsamic vinegar. So simple, delicious and healthy! A perfect sophisticated side dish for your next dinner party. The bonus is that they’re great at room temperature so you don’t need to worry about keeping them hot out of the oven.
Roasted radishes are simple and quick: clean them, halve them if they’re too large (it’s best if they’re all about the same thickness) then toss with a quick mixture of balsamic, honey and melted butter. Sprinkle in a little salt and pepper for seasoning and toss them in the oven for 15 minutes or so, just until they’re crisp-tender. I like to add a little more salt after pulling them out of the oven but that’s just personal preference.
The best roasted radishes have a few different varieties for a nice contrast in color and shape. But use whatever you’ve got or can find, you’ll love them any way you prepare them (these roasted radishes with honey and Sriracha have me drooling)!
- 2 pounds radishes, cleaned and halved if large
- 2 T butter, melted
- 2 T honey
- 2 T balsamic vinegar
- 1 t kosher or sea salt
- 1/2 t freshly ground black pepper
- Preheat oven to 450F.
- Mix together melted butter, honey, balsamic, salt and pepper. Toss with radishes then spread onto baking sheet. Roast for 15-20 minutes or until just crisp-tender.
- Taste and season with additional salt and pepper, if desired. Serve warm or at room temperature.
Adapted from Fine Cooking.