These easy dill and lemon roasted radishes are the perfect fuss-free spring side dish! Roasted radishes are satisfyingly crispy on the exterior, and soft and surprisingly sweet on the interior.
Change up this recipe by adding in lemon zest, other fresh herbs and a variety of spices.
If you’ve never tried roasting radishes, add them to your dinner menu ASAP! Radishes are a highly underrated vegetable.
In their raw state, they’re crispy, peppery and zesty. When roasted, the flesh becomes soft and sweet – it’s a complete transformation! Not to mention, it makes for an incredibly easy and quick seasonal side dish.
Our basic, go-to version includes just a few simple ingredients: fresh radishes, olive oil, lemon juice, a touch of agave, salt and fresh dill. In a pinch, you can’t go wrong with olive oil, salt and pepper.
They only take about 15-20 minutes to get crispy and delicious, so they’re perfect for a lazy weeknight dinner.
How to roast radishes
Just like nearly every other vegetable, radishes just need a bit of oil and high heat to transform into a crispy, delicious bite.
Choose the freshest possible radishes, give ’em a good scrub (they can be pretty dirty!) and pat dry with a clean towel.
Don’t want to waste the radish greens? Sauté them as a side dish, or use in a pesto.
You can trim the green tops completely off, but it’s not totally necessary. As you can see in the images below, we usually leave a bit on. Either way, halve or quarter larger radishes to prep for roasting.
Toss them in any kind of oil (we use high quality olive oil), plenty of salt and pepper and transfer to a sheet pan. You can use parchment paper for easier clean up but it’s not necessary.
After 15-20 minutes in a 400˚ oven, they’ll be nice and crispy on the exterior, with a sweet, tender interior. It’s unbelievable how much the flavor transforms in just 20 minutes. You’ll just have to try and see for yourself!
What kind of radishes should I use?
While we often use regular red radishes, we love these pastel-hued Easter Egg Radishes.
They come in gorgeous pink, red, purple and whites and taste very similar to regular red radishes. They’re actually slightly milder, so if you don’t love the sharp flavor of radishes, these are a great option. We often find these at our local grocery store or at Whole Foods!
Our all-time favorite radish variety is the unbelievably gorgeous watermelon radish. Its bright pink interior and light green and white exterior is reminiscent of a watermelon, hence the name.
Watermelon radishes are less bitter than regular radishes, so we often opt for them in their raw form. They make for an excellent addition to your crudités platter (and they’re always a conversation starter!). We added a few wedges to this dish, but if you can’t find any, just use regular radishes.
Looking to add a bit more flavor?
Our favorite variation of these simple dill roasted radishes involves adding the zest of one lemon and a tablespoon of white miso. Miso is such a flavorful addition, and lemon zest adds a fresh, bright pop.
They’re also fantastic with plenty of fresh garlic, olive oil and salt.
More recipes using radishes
Not sure what to do with the leftover bunch of radishes sitting in your fridge? Here are a few more ideas:
- Spring Potato Salad with Asparagus, Peas and Radishes
- Spring Roll Bowls
- Quick Pickled Ginger Turmeric Radishes
- Wild Rice Salad with Roasted Radishes
- Add them to your next crudités platter alongside this Herby Whipped Tofu Dip or this Roasted Eggplant Carrot Tahini Dip
- Loaded Vegan Nachos with Spicy Black Beans
- We can’t get over this gorgeous Radish Butter we saw the other day on Feedfeed. We’re definitely going to try with vegan butter!
Serve these gorgeous dill roasted radishes alongside a roasted or grilled protein (tofu, chicken, fish, etc). They’re also perfect for your Mother’s Day or Memorial Day spread!Print
These easy dill roasted radishes are the perfect fuss-free spring side dish! Roasted radishes are satisfyingly crispy on the exterior, and soft and surprisingly sweet on the interior. Change up this recipe by adding in lemon zest, other fresh herbs and a variety of spices.
- 1 large bunch radishes (6-8), halved or quartered if large
- 2 tbsp olive oil
- 2 tsp lemon juice
- 1 tsp lemon zest (optional)
- 1 tsp agave
- 3/4 tsp salt + more for after roasting
- 2 tbsp fresh dill, chopped
Preheat oven to 400 F.
Wash and dry radishes. Trim stems (it’s okay to leave some on) and halve radishes. Add to a bowl with olive oil, lemon, zest, agave, salt and dill. Stir well to coat.
Spread evenly on a large baking sheet. Roast for 15-20 minutes until tender and slightly crispy, rotating pan about 10 minutes into cook time. Remove from oven and enjoy!
Optional: add 1 tbsp white miso for extra flavor.