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These simple roasted radishes make a fantastic healthy low-carb side dish. If you’re looking for something a little different, give these a try!

close-up of roasted vegan low-carb radishes in halves with olive oil, salt and pepper, and parsley garnish

Are you a radish fan? They’re sometimes a bit sharp for me when they’re raw. Cooking radishes solves that problem! I like to roast them for an easy side dish.

The color is also really pretty and perfect for spring.

a bunch of radishes with leaves

What do roasted radishes taste like?

Cooked radishes are a lot milder than raw ones. Roasting them takes away that sharp edge that raw radishes often have.

A lot of people on low-carb diets like to substitute roasted potatoes with roasted radishes. I don’t eat low-carb, but there’s a fun fact for you. These roasted radishes are keto-friendly.

simple roasted radishes in a baking dish

How to roast radishes

Cut radishes into roughly equal pieces. Coat them with olive oil in a roasting pan and toss with salt & pepper. Roast at 400F until they’re tender-crisp.

I ended up roasting mine for about 30 minutes since they were a bit larger (even after cutting them up).

I’d check your radishes after 15 minutes if yours are on the smaller side. It also depends on how tender you want them to be.

easy roasted radish halves in a baking dish

Hope you enjoy this easy roasted radish recipe! Let me know in the comments below if you’ve tried this recipe or have any questions.

I also made a delicious summer veggie pasta with roasted radishes a couple of years ago if you’re interested.

This roasted radishes recipe is low-carb, keto, and vegan. Super easy and healthy!
4.80 from 5 votes

Simple Roasted Radishes

These simple roasted radishes make a fantastic healthy low-carb side dish. If you're looking for something a little different, give these a try!
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4


  • 1 bunch radishes greens and ends removed
  • 1 tablespoon olive oil
  • Salt & pepper to taste
  • Fresh chopped parsley to taste (optional)


  • Preheat oven to 400F. Move the rack to the middle position.
  • Cut the radishes into equal-sized pieces. If they're particularly large radishes, cut them into quarters. Otherwise, cut them into halves. 
  • Add the radishes to a baking dish and toss them with the olive oil and salt & pepper. Roast them face down if you want them to brown nicely.
  • If the radishes are small, roast them for 15 minutes and check to see if they're done to your liking. If they're larger, it may take up to 35-40 minutes to get them tender. Mine took about 30 minutes to get tender-crisp.
  • Toss with freshly chopped parsley if desired.


Calorie information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. 


Serving: 1/4 of recipe, Calories: 40kcal

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Love roasted veggies? Try my maple roasted beets and carrots or my balsamic parmesan roasted broccolini.

Hi! I’m Natasha.

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4.80 from 5 votes

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  1. Thrrese says:

    Ads on top of ads !! 😪

    1. Natasha says:

      This is how I pay my bills. You get a free recipe.

      1. Ira says:

        Preach. Artists still need to make ends meet.

        1. Natasha says:


    2. Friendly Reader says:

      I didn’t see a single one? Im on an iPad.

  2. David Keenan says:

    5 stars
    I am a lover of radishes and I was given a couple of bunches by a neighbor. Checked on line for alternatives to eating raw and found your recipe, which I followed. After 15 minutes I added some summer squash to the pan and baked for another 15 minutes. The radish are delicious and enough left over for dinner tomorrow night.

    Thank you

    1. Natasha says:

      Wonderful!! You’re welcome!

  3. Marcia Trotter says:

    I used them in stew to replace potatoes

    1. Natasha says:

      Good idea!

  4. Cathi Taylor says:

    I love roasted radishes; thanks for this recipe!

    1. Natasha says:

      You’re welcome! 🙂

  5. Lisa says:

    5 stars

    1. Natasha says:

      Thank you!!

  6. Linda Moya says:

    My daughter is diabetic and she uses these in place of potatoes

  7. Susan Whitman says:

    My granddaughter is on a low-carb diet and misses potatoes. Going to try these and see how she likes them. Thanks!

    1. Natasha says:

      Hope she loves them!!

  8. Jane Ritchuk says:

    5 stars
    I tried these and to my UTTER AMAZEMENT they were fantastic!! I never in my wildest dreams thought about roasting radishes as if they were a real vegetable and not just a pretty addition to a green salad. Kinda reminded me of potatoes.

    1. Natasha says:

      Haha that’s great!! So glad you liked them, Jane!

  9. Mary Ann | The Beach House Kitchen says:

    5 stars
    I don’t particularly like the taste of raw radishes either. A little too sharp for me too. I’m definitely going to try roasting them!

    1. Natasha says:

      Excellent! Hope you enjoy them! 🙂

  10. Carolyn says:

    I never knew you could roast radishes. I mean, I don’t even ever consider cooking them. Thank you! I’m going to try it.

    1. Natasha says:

      It isn’t obvious, is it? I hope you enjoy them! 🙂

      1. JK says:

        After they are finished roasting I like to wilt the greens with them. They are delicious as well.

        1. Natasha says:

          Ooh good idea!

          1. Dolores "Dee" Winberry says:

            I cut the greens off when I cleaned my radishes, washed them thoroughly and added oil and vinegar, S/P to them and they were delicious. A little tougher than regular lettuce but really very good.

          2. Natasha says:

            Good idea!!