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These roasted radishes are a next-level delicious and super easy low carb side dish! Fresh radishes roasted until they’re tender but crispy on the outside, then tossed in an easy browned butter garlic sauce for heaps of flavor.
A Note from Cheryl
- You don’t want to burn the garlic, so give the browned butter a minute or two to cool before adding it the pan.
How to Make This Recipe
See recipe card below for full list of measurements, ingredients, and instructions.
Prep
Start by preheating your oven to 450ยบ Fahrenheit, and prep your radishes by cutting off their stems and the skinny part of the actual radish. Cut the radishes into small pieces that are all the same size – you may need to halve some radishes and quarter others to make keep them consistent.
Roast the Radishes
Toss the prepped radishes in 1 tablespoon oil and plenty of salt and pepper, then spread them out across the sheet pan so they’ll cook evenly. Roast them for about half an hour, tossing them every 10 minutes, until they’re a little browned and wrinkled.
Brown the Butter
Melt the butter in a pan over medium heat, adjusting the heat as needed to keep the butter from burning. I like to use a light-colored saucepan or skillet so I can really tell when the butter begins to brown. Once that happens, immediately take the pan off the heat and set it aside to cool for a minute or two.
Cheryl’s Tip: The butter will foam a bit as it melts, but by the time it’s “browned”, the foam will have died down. Pay super close attention to the butter’s color and smell!
Make it a Sauce
Once the butter’s cooled a bit, stir in your minced garlic and a pinch of salt. Stir continuously so the garlic cooks and softens but doesn’t burn. Once it’s softened, you can set the pan aside.
Serve
When the radishes are ready, take the pan out of the oven and immediately pour the browned butter sauce over them. Toss the radishes until they’re all fully coated in butter, then garnish with lemon zest and fresh thyme (optional). Serve immediately with your favorite entrรฉes!
What I Love About This Recipe
- Roasting radishes takes away all of their peppery bite, making them crispy on the outside, tender on the inside, and deliciously soft. It’s pure magic!
- As if that’s not good enough, the roasted radishes then get tossed in a garlicky browned butter sauce that really brings out their richness. And hello?! Browned butter! Garlic! Dream team!
- It’s a really simple recipe, honestly. If you can handle roasting potatoes, then I promise you can handle roasting radishes!
Recipe Variations
- Make it Whole30: Replace the butter with 2 tablespoons of ghee! Browned ghee is delicious. You can also use regular, melted ghee (not browned).
- Make it Vegan: Use a high-quality plant-based butter (like Miyoko’s) in place of traditional butter.
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Roasted Radishes with Browned Butter
Equipment
- running water
- vegetable brush
- Paper towels
- Cutting board
- Sharp chef's knife
- large baking sheet
- Spatula or tongs
- small, light-colored saucepan or skillet
- Wooden spoon
Ingredients
- 2 bunches radishes approximately 3 cups
- 1 tablespoon avocado oil or other neutral-flavored oil
- 1 tablespoon salt more or less to taste
- 1 tablespoon freshly cracked black pepper more or less to taste
- 2 tablespoons unsalted butter
- 1 teaspoon minced garlic or pressed garlic, approximately 2 large cloves
- ยผ teaspoon fresh lemon zest optional
- 1 sprig fresh thyme optional
Instructions
- Preheat oven to 450ยบ Fahrenheit. Wash 2 bunches radishes under running water, scrubbing radishes with vegetable brush to remove any surface dirt. Once washed, pat radishes completely dry with paper towels and place radishes on cutting board.
- Slice off and discard stems of radishes and tail on root (if any). Cut radishes into equally-sized pieces, halving and quartering radishes as needed.
- Spread radishes across baking sheet. Drizzle 1 tablespoon avocado oil over radish pieces and sprinkle 1 tablespoon salt and 1 tablespoon freshly cracked black pepper over pieces. Toss radishes to fully coat in oil and spices.
- Place baking sheet in preheated oven. Roast radishes 20 to 30 minutes, stirring radishes every 10 minutes, until radishes are browned in spots and slightly wrinkled. Be careful not to burn radishes.
- While radishes roast, place small saucepan or skillet on stovetop over medium heat. Add 2 tablespoons unsalted butter to pan. Simmer butter, watching closely, 3 to 5 minutes or until butter is deep, toasty brown color with nutty fragrance. Remove from heat immediately when color deepens and fragrance develops.
- Set pan aside and let butter rest 2 to 3 minutes. After 2 to 3 minutes, add 1 teaspoon minced garlic and 1 pinch salt. Stir until garlic is softened and fragrant. Set aside.
- When radishes are ready, remove pan from oven. Immediately pour browned butter evenly over roasted radishes, then toss radishes in butter until thoroughly coated.
- Transfer roasted radishes to serving bowl. Garnish with ยผ teaspoon fresh lemon zest and 1 sprig fresh thyme if desired. Serve immediately.
- Storage: Refrigerate leftover radishes in an airtight container up to 3 days.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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I had my doubts. I have never eaten cooked radishes. Just raw. These were really yummy and easy.
So happy to hear you ended up enjoying, Shanna! Thanks so much for the review!
My new favorite way to eat radishes!!! Trying it with beets and carrots tonight.
How did they turn out?!
I received radishes in my farmer’s market box this week, and was hoping to find a recipe where they didn’t taste so…radishy. This was perfect! Easy and very tasty.
I never thought of roasting radishes! They look delicious plus they are darn cute like this!