Roasted Radish and Greens with Balsamic
Our roasted radishes recipe is an oldie but goodie. It’s great this time of year when radishes are at their peak.
Roasted Radishes Recipe
We were talking to a friend about radishes and she swore up and down that the only way to eat radishes was raw, crunchy and fresh. There was no other option to eating radishes, raw was it, she declared. She’s a great gardener, cook and mom. Her dedication to family, food and a healthy lifestyle is admirable. We wish we could be like her when we grow up. But she’s wrong.
We don’t often argue about food, knowing that everyone has their own tastes and preferences, however we had to disagree with her about radishes. Yes, she’s very wrong in making such an absolute statement and we can’t wait to show her why.
First of all, she’s right about eating enjoying radishes when they’re fresh. It’s hard to beat a freshly picked radish fresh, especially when it’s from the garden. Raw radishes in this state are so crisp and full of fresh, peppery flavor. In fact, almost every produce has it’s glory when eaten raw. We’ve got radishes growing everywhere in the garden and we often can’t keep up with how fast they grow, so we’re enjoying radishes straight from the soil and they’re wonderful.
Now that we got that agreement out of the way (she reads our blog), we think there’s another option for a great radish recipe.
How to Roast Radishes
- Roasting the radishes in the oven, along with the tender greens and a little bit of olive oil is a fabulous alternative. We would normally never think of roasting the radishes either, but when our garden is exploding with baskets of radishes, we have to come up with some different options for radish recipes.
- These roasted radishes and their greens come out of the oven wilted, gorgeous and delicious. Granted, roasting radishes loses their crunchy texture and peppery bite, but they’re still fabulous along side their savory roasted greens and round flavors of balsamic vinegar. What you have after a few quick minutes of roasted love is a satisfying bowl of roasted veggies that taste almost like roasted turnips.
- An added bonus is the delightful, delicate crispness of the radish greens when roasted. That was one factor which surprised us on how delicious it turned out. They have just enough thickness that they can crisp up without disintegrating, becoming a beautiful fan carrying the balsamic vinegar’s delicate sweetness into your mouth. You’ll love this Roasted Radishes Recipe.
Dear Michelle, so there you have it, our argument for roasted radishes and greens. Thanks for engaging us in this friendly food fight. I think we all win on this one!
hugs,
Diane and Todd
More Radish Recipes you might enjoy:
- Radish Greens Salad with Vermouth Vinaigrette
- Warm Radish and Arugula Salad with Braised Pork Belly
- Vietnamese picked daikon radish and carrots
- Kalyn’s great Roasted Radishes with Soy Sauce
Roasted Radishes with Balsamic Vinegar
Ingredients
- 1 bunch radishes with tops (about 10 radishes)
- 2 Tablespoons (30 ml) olive oil
- 2 teaspoons (10 ml) balsamic vinegar
- 1/2 teaspoon sea salt or kosher salt
- black pepper to taste
Instructions
- Preheat oven to 350°F.
- Wash radishes, removes roots and remove stems. Blot dry with paper towel. If radishes are big, cut them in half.
- In large bowl, combine olive oil, balsamic vinegar and salt. Whisk ingredients together. Toss in radishes and greens until everything is coated evenly with oil.Spread out radishes and greens on roasting pan or baking dish.
- Bake for about 10 minutes or until the greens are crispy. Remove the greens (set greens aside for final serving) and continue roasting the radishes for about another 5-8 minutes or until tender.Serve the roasted radishes warm with their greens.
Nutrition Information per Serving
This recipe was originally published in 2010 and re-published in 2021 with updated info.
Easter egg radishes purpple white pink and red. I had radishes when I was little it burnt and I cried. Tried growing them when I was thirteen some workmen crushed then. Trying the ordinary ann easter egg variety this year. Hopefully they come up and I like them. If I don’t Mandy my teacher will. Xp
Take that!…stupid radishes… im also growing swish chard,shyer snap peas,and carrots next spring. And a herb garden.
I’m late to the party, but wanted to thank you for such a great idea — and such a straightforward recipe. My 2nd grader made radishes for his class on Earth Day (he did a presentation on the benefits of local/seasonal eating). It went over very well!
My aunt was at my house last week, and we were searching for ways to use the radishes I got from my local CSA. We came upon this post and I decided to try roasting them.
The radishes were fine, but it was the oven-roasted greens that blew me away. I had no idea they could be this amazing. THANKS!
Your timing couldn’t be better!
Mate & I signed up to a CSA for the first time this Spring and we picked up our first bushel today. In it, among other tasty things, was a HUGE bunch or locally grown radishes. Seeing how beautiful the tops were, I thought there *had* to be a way to keep them from going to waste. Mate asked me if I could try deviating from the usual “radishes in the salad” method of serving radishes by Google-ing for a hot radish recipe. You, dear bloggers, have solved 2 challenges for me; and I thank you.
Fresh, roasted, or pickled all good. Even braised can be good.
Since you’re using homegrown ingredients, would you enter this post in our Grow Your Own roundup this month? Full details at
I’ve been waiting for some radishes so I could roast them. I’m not used to eat raw radish alone unless they’re combined with a salad. I’m anticipating for radishes after this post.
Oh yes, they’ll be right up your alley 🙂 And, makes a pretty pic – I can just imagine what you could do with it – gorgeous!
LOVELY! We eat a lot of raw radishes swiped through cold butter, dipped in a little salt, but I love them roasted. What a gorgeous post, including the greens, thank you.
Stephanie- swiping the radishes in cold butter sounds like a real treat. Must try!
I love roasted anything, I’ll try this recipe soon. I have only eaten radishes raw too.
I adore salads made with radish greens; however, I have never tried roasting the greens (following the basic principle of : If it works this way, why change it?). Unlike your friend though I am open to the idea!
tasteofbeirut- great that you’re open to the idea because roasting them is awesome.
I’ve never had roasted radishes before, but you’ve convinced me that it too has its merits, same as fresh ones.
Now, PICKLED radishes – that’s another treat!! 😉
Manggy- YES!!! Pickled. Been there. Done that. YUMMY.
Now this has me thinking, what else can we do with radishes. I like them in sandwiches with butter, but aside from roasting, which is marvelous, are there any other ways to make radishes?
Angela- we’re sure there are many options and ideas out there. Probably the best is to google “radish recipes” and see what cool recipes you can find!
I would have never thought to roast radishes (or their greens!) but I am trying this as soon as I spot some in the market!