If you’ve always avoided raw radishes, this simple five-ingredient Roasted Radishes and Onions recipe may well change your mind. Roasting transforms radishes from peppery and crisp to tender, slightly sweet, and caramelized on the outside — a wonderful, low-carb side that pairs easily with a variety of mains.
Roasted Radishes
This recipe is intentionally very simple and pantry-friendly: radishes, onions (or shallots), olive oil, salt, and pepper. The result is a side dish that’s crispy at the edges, soft inside, and mild in flavor — so mild that fans of no-radish diets often become fans of roasted radishes. For a subtle herbal note, you can optionally add dried thyme or rosemary before roasting.
I tried this for the first time after spotting the idea in a friend’s vegetable-focused cookbook and was pleasantly surprised. If you’re following a low-carb or keto plan, roasted radishes are an excellent choice: they’re low in calories and carbohydrates, yet have a satisfying texture and flavor that holds up well on the plate.
What are the benefits of eating radishes?
Radishes are a low-calorie root vegetable with very little fat. A half-cup serving typically contains only a small number of calories and modest carbohydrates, plus fiber that supports digestion. They’re also a source of vitamin C and other nutrients that contribute to overall health.
Do you peel radishes before cooking?
No need to peel radishes before roasting. Simply wash them well and trim off the leafy greens. If the skin is damaged or very thick, you can peel those few spots, but generally the whole radish roasts nicely with its skin intact.
How to Roast Radishes in the Oven
Roasting radishes is straightforward and requires only a few quick steps.
- Preheat the oven to 425°F (218°C).
- Trim and halve the radishes (quarter any larger ones so pieces are uniform). Cut the onions or shallots into wedges about the same size as the radish pieces.
- Toss the radishes and onions with olive oil, kosher salt, and coarsely ground black pepper. Spread them in a single layer on a rimmed baking sheet or in a cast-iron skillet.
- Roast for 10 minutes at 425°F, then lower the oven to 350°F (177°C). Stir and continue roasting for another 20–30 minutes, stirring every 10 minutes, until the vegetables are deeply caramelized on the edges and tender inside.
- Taste and adjust salt and pepper before serving.
What to Serve with Roasted Radishes
Roasted radishes make an excellent low-carb side. Serve them alongside roasted chicken, roast beef, or turkey with a fresh salad. If you want a heartier, carb-containing plate, pair them with mashed potatoes, rice pilaf, or smashed sweet potatoes. They also work well with grain bowls, roasted fish, or as part of a composed vegetable platter.
Variations and Tips
- Swap spring onions for shallots for a sweeter, more delicate onion flavor.
- Add a sprinkle of fresh herbs (parsley, chives, thyme) after roasting for brightness.
- For a touch of acidity, squeeze a little lemon juice over the finished dish or add a splash of balsamic vinegar before serving.
- Make sure pieces are similar in size so everything cooks evenly; overcrowding the pan can prevent proper caramelization.
More roasted vegetable ideas
- Warm curry roasted sheet-pan vegetable salad
- Roasted seasoned winter squash medley
- Roasted broccoli with smashed garlic
- Roasted Brussels sprouts and butternut squash
- Cilantro-lime roasted cauliflower
Roasted Radishes and Onions — Recipe
Ingredients
- 2 large bunches radishes (about 1 pound each), greens trimmed
- 1 pound spring onions or shallots, trimmed and cut into wedges
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon coarsely ground black pepper
Instructions
- Preheat the oven to 425°F (218°C).
- Halve radishes, quartering any that are larger than a half dollar. Cut onions or shallots into wedges the size of the radish pieces.
- Place the radishes and onions on a rimmed baking sheet or in a cast-iron skillet in a single layer.
- Drizzle with the olive oil, sprinkle with salt and pepper, and toss to coat evenly.
- Roast for 10 minutes at 425°F. Reduce the oven temperature to 350°F (177°C), stir the vegetables, and roast for an additional 20–30 minutes, stirring every 10 minutes, until pieces are golden and caramelized and tender inside.
- Adjust seasoning to taste and serve warm.
Yield and Nutrition (approximate)
Yield: 6 servings. Serving size: 1/2 cup.
Per serving (approximate): 69 calories, 11 g carbohydrates, 1.5 g protein, 2.5 g fat, 4.5 g fiber.