Last updated on May 28th, 2017
What’s crispy-tender and slightly-sweet? My version of roasted radishes! Enjoy them as a healthy snack, or serve them as a side dish. You can even turn them into sexy, seasonal Crostini, just as I did last night.
Would you believe that I ate over 4 pounds of radishes in order to come up with this recipe? ‘Tis true. I had to experiment with different marinating formulas and roasting temperatures and times. And this version, which includes honey, lemon, and thyme, is my absolute favorite.
Before we proceed to the step-by-step recipe, let me share this poem by reader Mary Farrell (a/k/a “Mary in Iowa”). Mary tried the roasted radishes, and discovered she loved them:
Ode to the Lowly Radish
For radishes, my friends, I do not care
Pungent and fiery, they’re not tasty fare.
So why do I plant them every year,
When even the rabbits sniff them and sneer?
They save the space for warmth loving things;
Peppers, tomatoes, or beans without strings.
Now what does one do with all those red globes?
Toss in the compost to feed soil microbes?
Oh, no, my dear ones, you mix them to rhyme
With lemon and honey, olive oil and thyme.
Pour all in a pan and put them to roast,
Then serve them on top of ricotta on toast.
And they’re so delicious right down to the core,
That I’m thinking next spring I might plant even more!
To start, wash and dry 25-30 radishes (about 1 1/2 pounds). Cut off the green tops, if attached, but feel free to keep the little roots, or “tails” intact.
Note: Although radish greens aren’t needed for this recipe, you can certainly saute them in oil and garlic as another side dish.
Cut the globes lengthwise in half…
And then, if your goal is Radish Crostini, cut the halves lengthwise in half.
Then fling the slices or wedges into a bright green bowl, and add a generous tablespoon of olive oil.
Also add 1 tablespoon of good, local honey…
A generous pinch of kosher salt and several grinds of black pepper…
The grated zest of a lemon…
The juice of half a lemon…
And 1/2 teaspoon dried thyme leaves.
Toss the ingredients to coat. Let them marinate briefly, while you preheat the oven to 450°F.
Tip the radishes and all of their marinade onto a baking sheet. Take care not to crowd them.
Roast until the radishes are tender-crisp, the red skins have blistered, and most of the liquid has evaporated — 22-26 minutes.
As they cook, the radishes will exchange their sharp, peppery bite for something sweet, mellow, and totally awesome.
Serve hot or warm. Roasted radishes make a fun snack, and a magnificent, and unusual, side dish.
Now, if you’d like to make Radish Crostini — and I hope you will — just proceed as follows:
First, preheat the oven to 350°F. Then slice a French baguette into 1-inch rounds. Put the rounds on a baking sheet, and bake until crisp and wonderful — about 10 minutes.
Top each crostini with a thick layer of ricotta cheese, 3 beautiful radish wedges, and a sprinkling of dried thyme.
Radish Crostini is irresistible. I ate the entire batch. And then I made another batch, and delivered it to Brenda Johnson, my taste-tester. Brenda’s eyes rolled upward as she ate the pretty morsels. And no wonder! Radish Crostini is what the angels eat during cocktail-hour in heaven.
I hope, this spring, that you will plant radishes (only 30 days from seed to harvest!) or obtain them from your CSA or farmers’ market. Roasted with honey, lemon, and thyme, the humble vegetable seems to achieve its full, glamorous potential.
Here, for your convenience, is a copy-and-paste version of the above:
Roasted Radishes with Honey, Lemon, and Thyme
Kevin Lee Jacobs
Ingredients for at least 4 servings
25-30 radishes (about 1 1/2 pounds), washed and blotted dry in a kitchen towel
A generous tablespoon olive oil
1 tablespoon local honey
1 tablespoon kosher salt, and several grinds black pepper
The grated zest of 1 lemon
The juice of half a lemon
1/2 teaspoon dried thyme leaves
For Radish Crostini: Toasted slices of a crusty French baguette; ricotta cheese, and dried thyme leavesCut off the green radish stems, but keep the “tails” in place. Slice the globes lengthwise in half. To make neat wedges for Crostini, cut the halves lengthwise in half.
Put the radish pieces in a large bowl, and add the olive oil, honey, salt, pepper, the lemon zest and juice, and thyme. Toss with a spatula.
While the radishes marinate, center the oven rack, and preheat the oven to 450°F.
Pour the radishes and all of their liquids onto a large baking sheet. Roast in the preheated oven until the radishes are tender-crisp when pierced with a small knife, the red skins have blistered, and most (if not all) of the lemon juice has evaporated from the baking sheet — 22-26 minutes.
Serve hot or warm as a snack of side dish.
To make Radish Crostini, simply spread a thick layer of ricotta cheese onto each toasted slice of baguette. Top with 3 radish wedges and a light sprinkling of dried thyme leaves. Serve warm or at room temperature.
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Brenda Johnson says
You just keep sharing new and different things to do with the “same old” ingredients! What an interesting approach to serving a radish!!!! This is another one of those things I just wasn’t sure how I felt about it…. tried it…. and liked it!!!!! I’d encourage you to give this a try for yourselves folks! The radish gets sweet and soft (but not mushy at all!) while retaining a beautiful ruby color! The herbs, honey and lemon add complimentary flavors to the earthy radishes. Served atop the creamy ricotta and crisp baguette…. a spring meal! (for me it made a great lunch!) Delicious!!! Thanks for sharing Kevin!!!!
Daphne says
That sounds so good. I’m going to have to try that recipe if I get enough radishes from the garden.
Kevin Lee Jacobs says
Hi Brenda – Thank you for taste-testing!
Hi Daphne – True Confession: I purchased my radishes from the grocery store!
Susan says
Kevin,
Have you ever tried radishes on a kabob to roast or BBQ?
badger gardener says
I love the peppery bite of radishes so mostly I just eat them straight from the garden, but this sounds so interesting I will have to try. I have some scarlet globes and pink icicles that should be ready soon and will give it a try.
Kevin Lee Jacobs says
Hi Susan – I have not tried BBQ radishes on a kabob. Delicious, I’ll bet!
Hi Badger Gardener – If you try this honey-lemon-thyme radish recipe, I hope you’ll let me know how it turns out for you!
ktmm says
LOL, i really needed this recipe last year, i got overzealous in planting radishes and had way too many of them! As always, Kevin, this sounds delicious and I cannot wait to try!!!
Tiffany says
You certainly have taken radishes to a new level and I’ll simply have to try this as both my husband and I love radishes (especially the homegrown French Breakfast Radishes).
On a wholly unrelated subject: Last evening in Kerrville we had a very long long electrical/thunderstorm of which my dog was totally unnerved and I don’t blame her one bit. However, I wanted to pass on the information I’ve learned about the Bach Flower Remedy called “Rescue Remedy” as I remember Lily was as well afraid of thunderstorms. As I speak the thunderstorms are still occurring after 4 hrs. Available in “pet” version and “people” version and both work equally well. How to use:
Place 2-3 drops on palm of hand and apply to underside of ear flaps or bottom of foot pads or teeth gum line. This is a homeopathic med and will take approx 5 min or less to calm the pet. It does work even for skeptics. Can be purchased at Health Food Store, Whole Foods Supplement Section. Learned this from a holistic veterinarian in Austin, TX by the name of Will Falconer (his blog is: vitalanimal.com).
This Bach Flower Remedy also works for people but in that case you just place 4 drops of the tincture in mouth followed by water. Calms anyone in a stressful situation or inability to sleep due to stress. Helpful to go to the Bach Flower Remedy web page to learn.
Love every recipe you create plus your parents are beautiful people with an equally beautiful son/chef.
Jackie says
I love radishes, but would never have thought to roast them Kevin…I have GOT to try this, it sounds divine!
Thank you so much for sharing, have a lovely weekend!
Jena S says
Thank you Kevin for all your efforts and experimentation.
I will try this as instructed and you have inspired me to be bold and try my own formula.
Blood Orange Olive Oil ( because I LOVE it) and 1/2 Watermelon Radishes, I only discovered them last summer and want to use them and 1/2 regular radishes.
Either way, these Crostinis are going to a garden party in June.
Janis says
Dear Tiffany, thanks for sharing the Bach Flower Remedy. My poor Cowboy really has a problem with storms and here in South Florida they are a permanent feature of summer. Am heading to Whole Foods today.
Kevin, the radish recipe sounds so intriguing. Love new spins on veggies, especially the lovely, colorful and spicy radish. Cannot wait to try it. Thx!
Sheri says
Interesting Kevin! Yum! But……since I no longer use a oven I’m going to try this sauteed on the stove top. I found that many boaters are challenged finding recipes or converting recipes that do not require an oven
Catharine R. says
Okay, Kevin, I made your honey-lemon-thyme roasted radishes, and guess what? They are amazing! Almost like potatoes, but much, much, more interesting. Even my husband loves them!
Arden Rembert Brink says
Hi, Kevin — I’m delighted to see this recipe since we often seem to end up with radishes and, oddly enough, I’ve just never liked them. (I say “oddly” since, in general, a food considered to have a “peppery bite” would be right up my alley. Some weird holdover from childhood, I’m sure.) Anyway, these look great and your description of them (and Brenda’s) makes me feel certain I’d like them. Will definitely try.
And, Sheri — I hope you report back with your stovetop efforts. I’ve been searching through my old sailing cookbooks for recipe inspiration for camping with no oven — although a camp stove *with* an oven is on my wish list! — so would love to hear how these work on the stove top. Crostini can certainly be “toasted” in a skillet, so if these could be “roasted” in a skillet, what an elegant and different camping treat.
Nancy Dinell says
Your recipe sounds delicious! Do you posting your recipes on Pinterest? I’d love to pin this recipe follow you there too!
Be a Blessing,
Nancy ~ Bead Charmer Girl
Kevin Lee Jacobs says
Hi Catharine R – So glad you tried — and liked — these roasted radishes!
Hi Sheri and Arden – For stove-top, I’d cut the radishes into wedges (as described for crostini), and then sear them in a hot skillet. Then I’d cover the pan and let the morsels steam until tender-crisp.
Hi Nancy Dinell – I am indeed on Pinterest. Would love to have you follow my cooking adventures there! Here’s the link.
Tina says
I only just realised that radish greens are not to be put in the compost. They are not only good, but right up there with all the great & necessary greens of all kinds.
Brooklyn Bob says
I did not know that radish greens were edible. Nor did I know that radishes could be roasted. Thanks for both! The crostini looks scrumptious!
Bev says
Looks delicious…I can’t wait to get to the farmers market to buy some radishes! Thanks for another inventive and creative recipe!
Bryanna says
I have all the ingredients on hand except the radishes! Off to the store…
Amy Larousse says
Hi Kevin, thanks for posting this recipe. You make it easy to “eat with the seasons!”
Greg says
Roasted radishes? Who knew? (Well, I guess you did.) Hurry up with that cookbook!!!
Beverly, zone 6, eastern PA says
You have reminded me that my radish seeds are crying out for attention in the cool dark garage where they have spent the winter in storage. I guess it will be awhile until I can try this dish with freshly picked French Breakfast Radishes, but having no other radish recipe at my disposal, I’m sure I’ll remember.
Melissa Horton says
Love everything RADISH! Thank you.
Mary says
Another way to eat radishes! Usually I just slice and eat with cheddar cheese. LOVE ricotta so this will be great! Thank you!
Jill Mackay says
What a great way to eat radishes!!! Such a change from just a salad ingredient – love the idea!!
Thank You!!
Arden Rembert Brink says
Thanks Kevin for the stove-top tips! Yes, I should think seared in one of my cast iron skillets would work great and get a bit of that “roasted” sense. I actually “roast” carrots that way sometime when I don’t want to use the oven. (Actually, now that I say *that* I’ll bet this same marinade would be great on carrots.) Thanks again!
Trudi Dido says
Roasted radishes!! your creative juices are flowing.! Never would have thought of that. , but Its on the menu for tomorrow
Carole says
Love any veggie roasted. Will be giving this recipe a try.
weskiall says
Kevin, thank you so much for this recipe. I am not a big radish fan, but I plant them in carrot rows for id, etc., Then I never get them used before becoming too woody. We LOVE roasted vegetables however, so I am excited now to make this new recipe of yours. To get me excited about a radish dish is unheard of; thank you thank you!! I love your updates, I always read them voraciously. Hugs and appreciation from NW Washington state 🙂
Arthur in the Garden! says
Yummy!
ArtistryFarm says
I believe radishes to be one of the most under-appreciated veggies:
Kudos Kevin!
Barb says
Sounds delicious!! Can’t wait to try it!
Shirley jackson says
Oh my gosh..took recipe to friends house and we made and ate them all.top of my list for summer parties. We also ate them raw in sauce and really liked.Thanks for sharing such a great idea.
Yummy,Shirley
Kevin Lee Jacobs says
Shirley Jackson – Yay! I’m so glad the roasted radishes worked out for you and your friend.
Melissa Horton says
what wine do you serve with this? I want to make this for Book Club
BjTreants says
Hello Kevin Lee, you have done it again my man !!! These roasted radishes are the bomb !! Never would I have thought making this receipt, that you shared, would become one of my family’s favorites on toast !!! Being from the South-it is almost a tradition to grow radishes. You young man, must have my thanks for this receipt . Placed “From Kevin Lee Jacobs” on my card when I wrote out my card. ( Here again, even with emails – old timers like me still want to have a little receipt card on file-traditions again !)
BjTreants from North Carolina
Kevin Lee Jacobs says
Hi Melissa Horton – Wine: I’d choose a good Italian Prosecco. Or, for something non-fizzy, a Sancerre from the Loire Valley of France.
Hi BjTreants – So glad you liked the roasted radishes!
Carol says
I frequently saute French breakfast radishes. Can’t wait to try the roasted version. I have lemon thyme in the herb garden.
Elsabe Retief says
Now there is a new take on Bruschetta! Will definitely try it this weekend to celebrate summer. Hope my farmers market will have radishes!
badger gardener says
My radishes were finally ready so I made this last night. This will now become part of my annual anticipated taste of spring, much like your tomato pie has become the wildly anticipated taste of summer. Delicious!
Cecilia says
I finally got around to trying these and they are delicious!
Myrtle Miller says
Radishes are also full of nutritional value. Very healthy food choice..
Katherine says
I made these for a dinner party I had before Christmas and they were a big hit! Everyone wanted the recipe… so I shared it with them!
Thank you for all the great ideas you post! So far everything I have made has been great!
Katherine
Cat says
I never know what the heck to do with radishes other than slice them and put them in a salad,or as my Dad used to say ” Little radish so red, so red I put a little salt on your head and eat you……YUM!” This recipe will up my sophistication level………….never a bad thing………thanks Kevin!
Anne in Vermont Zone 4/5 says
Kevin, do you think it makes a difference to roast vegetables whether or not one uses parchment paper to protect the surface of the baking pan? I have done it both ways and it seems there is more color of there is no paper, on the other hand, easy clean up and pan preservation may be worth a small sacrifice, or is that just my imagination?
christine says
Kevin, thanks for sharing the link to pinterest! I did not know you were on pinterest too! Your recipes are ALL great, you will probly get a million followers! Thanks again.
Linda says
Hi Kevin- love your post and will use the drooling recipe. Had to laugh though when it said radishes in 30 days. Here in Va. I planted my radishes 30 days ago and never a seed has shown its little head -and also the peas??? It has just been that dry. But it rained last night so Maybe Now?????? ~smile~ Hope,hope,hope
Annie says
This recipe was a huge hit at a dinner party we had. Everyone raved about the Roasted Radishes. So simple to make. I could eat this everyday as a snack. Thanks for sharing. You are brilliant:)
Kevin Lee Jacobs says
Hi Annie – I’m so glad this radish recipe worked out for you!