Roasted balsamic radishes

Radishes roasted in olive oil, salt, pepper, and balsamic vinegar are a tasty way to change-up your radish eating routine! 

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Radishes are one of the first things we plant and harvest from our garden each year. Radishes are generally eaten raw, and often added to salads, but did you know they are delicious cooked too?

When you cook radishes it completely changes their flavor profile and texture. Sometimes radishes can pack a bunch of heat, but when you roast them the heat really mellows out. The end result reminds me a bit of a turnip - soft, juicy, and with a milder flavor.

The balsamic adds a nice tang of flavor to the radishes. I like to top them with a sprinkling of fresh parsley from the garden as well for a bit of fresh flavor and extra color. 

I used red radishes here - some larger ones that came from a relative's garden. I haven't tried this with other varieties, but radishes come in many different colors, shapes, and sizes.

Roasting is almost always my favorite way to cook and eat a lot of types of vegetables. It really gives them a great flavor and color and makes them extra delicious. 

Roasting tends to bring out the sweetness and these radishes are no exception. Making vegetables flavorful and delicious is the best way to get people to enjoy them and eat more of them (including kids).

I like to roast these radishes in my cast iron skillet. If you don't have one, you can use a rimmed baking sheet instead. 

If you find yourself with a bunch of radishes from your garden or CSA box this summer of fall, try this method. They make a delicious side dish to grilled steaks, pork, or chicken and this is a great way to use up a bunch of radishes if you are getting a lot of them.

Yield: about 3-4 servings

Author: Amy (Savory Moments)

Roasted Balsamic Radishes

Radishes roasted in olive oil, salt, pepper, and balsamic vinegar are a tasty way to change-up your radish eating routine!

Ingredients

• about 1 lb. radishes
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• salt and pepper, to taste
• 1 tablespoon minced fresh parsley, for garnish, optional

Instructions

1. Preheat the oven to 425 degrees.
2. Cut off tops of radishes, if needed, and wash the radishes. Cut all of the radishes in half lengthwise.
3. Toss with the olive oil and balsamic vinegar along with a good pinch of salt and a couple grinds of black pepper. Place in a large cast iron skillet or on a rimmed baking sheet, cut side down.
4. Roast for 15 minutes and then turn the radishes over. Continue roasting for another 10-20 minutes, until they are fork tender. Check for seasoning.
5. Top with parsley, if desired, and serve hot.

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This post was originally published in 2018 and has been updated in 2022 with a recipe card, new text, and more to improve reader experience.

Check out these other vegetable side dish recipes: 

Yellow Summer Squash Casserole

Roasted Smoked Paprika Delicata Squash Sticks

Smoky Lemon Maple Glazed Sweet Potatoes 

Balsamic Roasted Purple Brussels Sprouts w/ Grapes & Chestnuts

Baked Sweet Potato Fries w/ Creamy Maple Mustard Dipping Sauce