Roasted Radishes
These buttery roasted radishes turn mild, tender, and slightly sweet in the oven, with golden edges and a soft bite—an easy, low-carb side dish full of flavor.
Calories:
Ingredients
- 1 lb fresh radishes about 16–18 medium, washed, trimmed, and halved
- 2 tbsp unsalted butter melted
- ½ tsp flaky sea salt plus more for finishing
- ¼ tsp freshly ground black pepper optional
- 1 tbsp chopped fresh herbs parsley, chives, dill, tarragon, or basil; optional
- ½ tsp lemon zest optional
Instructions
- Preheat the oven to 425°F (220°C). A properly heated oven helps the radishes caramelize rather than steam.
- Wash and trim the radishes, then slice them in half. Quarter any larger ones so they cook evenly.
- Melt the butter gently until fully liquid, making sure it doesn’t brown.
- Place the radishes in a bowl, drizzle with melted butter, and sprinkle with ½ tsp sea salt and black pepper if using. Toss until evenly coated. If they look a bit dry, add a small extra drizzle of butter.
- Line a baking sheet and arrange the radishes cut-side down in a single layer to help them develop a golden surface.
- Roast for 20–25 minutes, flipping halfway through, until fork-tender with lightly crisp edges. Keep an eye on smaller pieces, as they may cook faster.
- Remove from the oven, sprinkle with a little extra salt, and finish with fresh herbs or lemon zest if desired. Serve warm.