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Roasted Radishes: who knew? All these years we’ve been slicing them for salads when the best way to enjoy them is roasted, lightly caramelized, and oh-so tender. The game has been changed, friends.

Overhead view of oven-roasted radishes in bowl

Why You’ll Love This Oven-Roasted Radishes Recipe

  • Radishes, Minus the Bite. Fresh radishes are peppery and crisp, which may or may not be your jam. Regardless! When you roast them, they are completely transformed—even more than Roasted Cauliflower and Roasted Brussels Sprouts. The peppery flavor fades into the background, replaced with a slight sweetness; the crisp texture turns tender and almost succulent. You’ll wonder how this is the same vegetable.
  • Easy Peasy Side Dish. We all need them in our arsenal—those hands-off sides you can throw together while making a more hands-on main dish like Chicken Saltimbocca. You’ll love the low effort, high reward nature of this recipe for roasted radishes!
  • A Fab Way to Use Radishes. Whether your CSA box had radishes tucked in with the psalads greens, or you just couldn’t resist grabbing a bunch of rosy red radishes at the farmers’ market and have no idea what to do with them, this is an excellent recipe to bookmark so you have it on hand when you need it.
Colorful roasted radishes on parchment paper with chives and honey butter

How to Make Roasted Radishes

The Ingredients

  • Radishes. Red radishes are the classic, but don’t sleep on watermelon radishes, French breakfast radishes, and other heirloom varieties. All radishes can be roasted!
  • Flaky Sea Salt. You’ll need your standard S&P for seasoning too, but some flaky salt like Maldon or fleur de sel adds some oomph.
  • Fresh Herbs. Chives or parsley are optional, but they liven things up a bit.
  • Honey Butter. Roasted radishes have a subtle sweet flavor, but you can lean into this with a drizzle of honey butter before serving. It’s a delight!

Zero Waste Tip

Radish greens can be added to the pan with the radishes if you’d like; they’ll get crispy like kale chips in the oven. Wash and dry them well, then toss them with the oil and seasonings along with the radishes.

Other uses for radish greens include frittatas (try them in this Egg White Frittata) and stir fries.

The Directions

Cut radishes on wood board with pairing knife
  1. Prep. Trim the radishes, then cut small radishes in half and larger radishes into quarters.
Radishes on baking sheet with drizzle of oil, salt, and pepper
  1. Season. Place the radishes on a parchment-lined baking sheet and toss with the oil, melted butter, salt, and pepper.
Radishes arranged cut side down on baking sheet
  1. Arrange. Spread the radishes on the baking sheet and make sure they’re all cut side down.
Roasted radishes on parchment-lined baking sheet
  1. Roast. Bake radishes at 425 degrees F until crisp-tender and almost translucent.
Melted honey butter in small white bowl
  1. Finish. Mix the melted butter and honey in a small bowl and drizzle over the roasted radishes just before serving. Garnish with flaky salt and herbs and ENJOY!

What to Serve with Roasted Radishes

Overhead view of roasted radishes in bowl with spoon

Recipe Tips and Tricks

  • Try to Buy Similar Size Radishes. They’ll all finish cooking at the same time. While you can cut bigger radishes into quarters, I think halved radishes have more aesthetic appeal, especially if you’re making these for a dinner party or holiday.
  • Cut Side Down. The cut side has more surface area, which means you’ll get a bigger bang for your buck in the flavor department when that surface area is in contact with the hot pan. Hello, glorious caramelization!
  • Experiment With Other Finishes. Swap the honey butter for miso butter (just mix shiro miso with the melted butter instead of or in addition to the honey); finish with a squeeze of fresh lemon juice, or maybe that bottle of fancy vinegar or olive oil you picked up from your local gourmet shop. Freshly grated Parmesan is always a welcome addition too! As with any Oven Roasted Vegetables, there’s lots of room for customization.

Roasted Radishes

5 from 3 votes
Subtly sweet, caramelized, and tender-crisp, this roasted radishes recipe tames raw radishes' peppery bite. A fast, elegant side!

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes

Servings: 3 -4 servings


For the Roasted Radishes:

  • 1 pound radishes
  • 1/2 tablespoon extra virgin olive oil
  • 1 tablespoon melted unsalted butter or 1 tablespoon additional olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • A few pinches flaky salt such as Maldon or fleur de sel
  • Chopped fresh chives or parsley optional for serving

For the Honey Butter (optional for serving):

  • 1 tablespoon unsalted butter melted
  • 1 tablespoon honey


  • Place a rack in the center of your oven and preheat to 425°F. Line a baking sheet with parchment paper.
  • Trim off the tips and stems of the radishes. Discard the tips (if the greens are attached, see notes). Slice the radishes in half stem to tail (or quarters if some are much larger than the others), and place them on the baking sheet.
  • Toss with the oil, 1 tablespoon of the melted butter (or 1 tablespoon additional oil), kosher salt, and pepper until evenly coated. Spread into an even layer, then turn the radishes so the largest cut side is touching the pan.
  • If making the honey butter, while the radishes roast, in a small bowl combine the butter and honey.
  • Roast the radishes until they are crisp-tender and turning translucent, about 20 to 25 minutes. Drizzle with the honey butter and top with the flaky salt and chives. Enjoy hot or at room temperature.


  • If your radishes still have the green tops attached and those tops look fresh, you can roast these too! After trimming them from the radish (leave the stems attached, wash and dry them well. Toss them with the radishes on the sheet pan.
  • TO STORE: Refrigerate roasted radishes in an airtight container in the refrigerator for up to 3 days. While you can also freeze roasted radishes for up to 3 months, it’s not ideal; their texture will suffer after freezing, thawing, and reheating.
  • TO REHEAT: You can eat them cold, let them come to room temperature, or reheat them in the microwave, in a 350ºF oven, or in the air fryer.


Serving: 1(of 3)Calories: 133kcalCarbohydrates: 11gProtein: 1gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 20mgPotassium: 359mgFiber: 2gSugar: 9gVitamin A: 244IUVitamin C: 22mgCalcium: 41mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Amazing! I’ve never been a fan of radishes and I stopped buying them a long time ago. A friend was leaving town and gave me a whole bunch of radishes and I wasn’t sure what to do with them. I tried this recipe and I’m in love … I will probably start buying radishes from now on! Thank you so much for posting this recipe!5 stars

  2. I never thought of roasting radish before. Seems like a nice idea and it was actually really good and it’s healthy too. As a mom, I had a hard time making my kids eat veggies. I tried giving it to them and they actually liked it. I will try adding other seasonings next time. Anyway, thank you for the recipe. Looking forward to more of your recipes.5 stars

  3. Made this tonight and I loved it. I also used garlic powder and crushed thyme towards the end of cooking. I just love this recipe, if you like roasted potatoes you will love this. So delicious!! My whole family loved it!!5 stars