Roasted Radishes

Cast your vote for roasted radishes

Taming the fiery beast

Radishes. Whenever I see red radishes, I think of my mom. She loved fresh radishes and spoke fondly of her childhood on the farm, plucking tiny young radishes from the earth, rubbing them briefly on her sleeve to remove the dirt, and eating them warm from the ground.

In our home, there was never a green salad on our table without slices of radish. They always appeared in her potato salad. And a "special occasion" dinner was never without a plate of carrots, celery, and radish "roses".

Honestly, I never cared for them. Too hot and peppery.

Today is Farmers Market Day in my town. Local farmers were displaying ripe berries, rhubarb, spinach, peas. And radishes. But not the red-hot veggies of my childhood. These were enticing little pastel globes--light and dark pink, white and bluish-purple. And, they called to me, they lured me, and before I could come to my senses I found myself walking home with a plastic bag of these lovely little roots.

I washed one and took a bite--it was wonderfully crisp and sweet, but still had the peppery bite I remembered. I know that one way to tame the heat of garlic is to cook it slowly--either roasting or with a brief saute. So I wondered if the same could be done with radishes.


  • 1 bunch (about 1 pound) assorted small radishes
  • 2 tablespoons olive oil
  • 1 tablespoon butter, melted
  • sea salt and freshly ground black pepper


  1. Preheat oven to 400 degrees F.
  2. Wash the radishes. Cut off the root ends and the tops, leaving about 1/2 inch of the stem. Dry and then place in a shallow baking dish. Drizzle oil and melted butter on top, and then sprinkle with sea salt and a few grinds of pepper.
  3. Bake in preheated oven 10-15 minutes.

© 2011 Linda Lum

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Comments 3 comments

Eddie Dagstanyan profile image

Eddie Dagstanyan 3 years ago from California

It certainly sounds interesting! I would have never thought to roast radishes, frankly... I will most certainly give this a try. :)

Carb Diva profile image

Carb Diva 3 years ago from Washington State, USA Author

Well, Eddie Dagstanyan, I prepared the radishes as proposed and (in my humble opinion) they were pretty darned good. Consider the transformation that other root vegetables achieve from raw to cooked--raw carrots or parsnips vs. roasted, simple baked potatoes vs. oven roasted. Please give it a try. I'd love to hear back from you.

Eddie Dagstanyan profile image

Eddie Dagstanyan 3 years ago from California

Well, I'm rather curious... How did these come out?

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