Radishes often inspire strong opinions: people tend to either love them or dislike them. I’ve heard them called “spicy dirt,” but I’m on a mission to convert skeptics. Many who think they dislike radishes simply haven’t had them prepared the right way.
I enjoy radishes raw—crisp, sometimes peppery enough to make your eyes water, and pleasantly funky. Sliced, buttered, and salted, they make a fantastic snack. Still, I understand why some people are put off by their raw bite. Roast them, though, and you’ll see a remarkable transformation. Crispy roasted radishes with onions become tender, sweet, and crisp on the outside while losing much of that sharp raw heat. That change in texture and flavor is what converts many radish skeptics into fans. When roasted with fresh spring onions, the result is especially delightful.
The only issue with this dish is that it’s dangerously easy to snack straight from the pan—you may disappear half the batch before it reaches the table. You can’t really make too many of these, but do avoid overcrowding the pan so the vegetables roast evenly. If you want more, double the ingredients and use a larger pan.
Cook’s Notes
- Prep is simple: trim the leaves if you have whole bunches, leaving a small stem if desired, then halve the radishes (quarter larger ones). Pre-trimmed bag radishes will work, but whole bunches with stems look nicer.
- Use fresh spring onions if you can. Trim off the hollow green tops and cut the bulbs into wedges similar in size to the radish pieces. If you can’t find spring onions, small yellow onions trimmed and wedged will still taste great.
- Avoid overcrowding the pan. Radishes and onions will shrink slightly while roasting, but they need space for hot air to circulate so they can caramelize and crisp evenly. The photo shows a fairly full pan but it still worked out well.
- Start roasting at a higher temperature to encourage caramelization, then lower the oven to let the vegetables become tender inside while staying crisp on the outside.
- Don’t pull the pan too early. The onions and radishes may look like they’re just beginning to color, but they need more time to reach the deeply caramelized, crispy stage that makes the dish special. Give them the time they need for best texture and flavor.
- These are best served warm but are also delicious at room temperature, making them a convenient addition to picnics or light summer meals.
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Crispy Roasted Radishes with Onions
Rebecca Lindamood
Pin Recipe
Ingredients
- 2 large bunches radishes about 1 pound each, trimmed of leaves
- 1 or 2 bunches spring onions about 1/2 pound each, trimmed of most of the green
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- freshly ground black pepper
Instructions
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Preheat the oven to 425°F (220°C).
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Halve the radishes (quarter larger ones). Cut the onions into wedges roughly the same size as the radish pieces. Spread the vegetables in a single layer on a rimmed baking sheet or in a cast-iron skillet. Drizzle with olive oil, sprinkle with salt and freshly ground black pepper, and toss to coat. Return to a single layer and roast for 10 minutes. Lower the oven to 350°F (175°C), stir the vegetables, and continue roasting 20 to 30 more minutes, stirring every 10 minutes, until they are deeply caramelized on the outside and tender inside. Serve hot, warm, or at room temperature.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the actual ingredients you use if needed.
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