FacebookPinRedditEmailPrint Often overlooked as a side dish, Roasted Radishes have a vibrant color, creamy texture ,and a mellow flavor similar to potatoes but without all the carbs.They make a great spring side dish! I love eating radishes raw, dipped in softened butter and sprinkled with salt.I never tried them roasted though, until a friend started eating fewer carbs and I wanted to help out.

They are surprisingly delicious and full of flavor and a great side dish for spring.Try them; you might be pleasantly surprised! Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsRecipe FAQsRoasted Radishes RecipeRecipe ingredients Ingredient notes Radishes: While they are available year-round, the best radishes arrive in April.These smaller, milder radishes are a treat for spring, and you might be able to find some additional rare varieties to enjoy.Step-by-step instructions Adjust an oven rack to the middle position and preheat oven to 450 degrees.

Line a rimmed baking sheet with parchment paper or foil for easy cleanup.In a large bowl, add radishes, olive oil, garlic powder, dill weed, salt and pepper (I like at least ½ teaspoon salt and ¼ teaspoon pepper; sometimes I do a little more).Transfer to prepared baking sheet cut-side down in an even layer.Roast until radishes pieces are tender-crisp and browning around the edges, about 35 to 40 minutes.Season to taste with salt and freshly ground black peppe

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