Buttery Roasted Radishes
These buttery roasted radishes are tender, creamy, and packed with flavor. In just 30 minutes, you’ll have a quick, low-carb side dish that’s perfect for pairing with meats, salads, or vegetarian mains.
Equipment
- 1 cutting board
- 1 chef’s knife
- 1 medium bowl
- 1 9x13-inch rimmed baking dish
- 1 Measuring Spoon Set
- 1 oven
Ingredients
- 2 bunches medium radishes about 1 pound, washed, dried, and halved lengthwise
- 2 tablespoons unsalted butter melted
- 1 teaspoon kosher salt Diamond Crystal; or ½ teaspoon Morton kosher salt/sea salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons fresh parsley chopped (optional, for garnish)
Instructions
- Preheat the oven for roasting: Begin by setting your oven to 425°F (220°C) so it has enough time to fully heat up before you place the radishes inside. A properly preheated oven ensures that the radishes cook evenly and develop a lightly caramelized surface while staying tender inside.
- Prepare the radishes: Rinse the radishes under cool running water to remove any dirt or grit. Pat them completely dry with a clean kitchen towel or paper towels, as excess moisture can prevent proper roasting. Trim off the tops and root ends, then slice each radish in half lengthwise. Cutting them this way creates more surface area for caramelization while helping them roast quickly and evenly.
- Arrange radishes in the baking dish: Take out a 9x13-inch rimmed baking dish and place the halved radishes inside. Arrange them cut side down in a single, even layer. Keeping them cut side down allows the flat surface to come in direct contact with the heat of the pan, giving you that golden, slightly crisp texture on the bottom. Avoid overcrowding the dish—this ensures proper airflow and roasting rather than steaming.
- Add butter and seasonings: Drizzle the melted butter evenly over the radishes, making sure each piece gets coated for maximum flavor and a silky texture. Sprinkle on the kosher salt, black pepper, and garlic powder, then gently toss or stir with a spoon until the radishes are thoroughly covered in the buttery seasoning mix. The garlic powder gives a warm, savory depth of flavor, while the butter balances the natural sharpness of the radishes.
- Roast until fork-tender: Slide the baking dish into the preheated oven and roast the radishes for about 20 minutes. Midway through cooking, you can stir them once to promote even browning, but keeping them cut side down for most of the time helps them caramelize better. The radishes are ready when they are fork-tender in the center, with slightly crisp edges and a mild, mellow flavor. If your radishes are larger in size, they may need closer to 25–30 minutes to become fully tender.
- Add a finishing touch: Once the radishes are done roasting, remove the baking dish from the oven and let them cool for a minute or two. For extra freshness and color, sprinkle the radishes with chopped parsley before serving. This garnish not only brightens the dish visually but also adds a subtle herbal note that complements the buttery flavor.
- Serve and enjoy: Transfer the radishes to a serving platter or bring the baking dish straight to the table for a rustic presentation. These buttery roasted radishes make an excellent side for roasted meats, grilled chicken, seafood, or vegetarian mains. They’re best enjoyed warm but can also be eaten cold as a refreshing snack or tossed into salads.
Notes
- Roasting transforms radishes from sharp and peppery to tender, creamy, and slightly sweet, making them a versatile side dish.
- Use medium-sized radishes for even cooking; larger radishes may need extra roasting time, up to 30 minutes.
- Butter can be substituted with olive oil or avocado oil for a dairy-free or slightly lighter version.
- Season generously—radishes absorb salt and spices well, and adding garlic, onion, or herbs can elevate the flavor.
- Leftover roasted radishes are versatile: enjoy them cold in salads, warm as a side, or chopped into grain bowls.
