Roasted radishes

To be honest, I didn't particularly like radishes until now. I found the idea of preparing them warm strange at first. Roasted, they have become a favourite side dish.


for about 2 persons


approx. 40 minutes



good as:

very tasty side dish


about this recipe

The small pink tubers belong to the cruciferous family, i.e. they are close relatives of the horseradish. Like tomatoes and potatoes, they come in different colours and shapes - white, yellow, cylindrical and conical. With the different varieties, the taste also changes somewhat. Regionally grown radishes are available from April to October, depending on the location. We on the Swabian Alb have to wait a little longer. We usually only use the bulbs, but the greens also taste good in salads or with other vegetables in soups.

Roasted radishes


  • 3 bunches radishes
  • approx. 1/2 bunch parsley
  • 1 small clove of garlic
  • 3 tsp lime or lemon juice
  • 3-4 tbsp  maple syrup (or other syrup - optional)
  • 3-4 tbsp olive oil
  • Sea salt and pepper to taste

As with all other vegetables, the same applies here: Make sure that they are fresh. The leaves should be deep green and the bulbs plump and without bruises. (By this I don't mean they have to be perfectly formed, crooked shapes are okay, they just shouldn't be soft).

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Roasted radishes on a plate

Step by step guide

Step 1

Line a baking tray with baking paper and preheat the oven to 230° C.

Step 2

First cut away the root and leaves. Then cut the bulbs in half. Crush and chop the garlic. Chop the parsley relatively finely. If you like it, you can use coriander instead.

Step 3

Place radishes in a bowl, add olive oil, salt and pepper. Use your washed hands to mix together (best cooking tools).

Step 4

Spread the radishes out evenly on the baking tray. Drizzle maple syrup over them. Roast for approx. 12-15 minutes. You can also roast them in a pan.

Step 5

Serve and season with lime juice, parsley (or coriander), pepper and sea salt. Voilà!

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We've already tried them

"I eat a lot of radishes - for breakfast, for a snack, in salads - and I always enjoy them. I would never have thought of roasting them, but they taste really good that way. It's something different."

"As I said, they were a revelation to me."

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 Elegant Themes, Dawn


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