I guarantee you’re going to love these Simple Roasted Radishes with Balsamic as much as I do. They’re like potato chips, once you eat one, you can’t stop. 
Let me introduce you to my little friends. My newest obsessions. The most delicious and easy appetizer and/or side dish you’ll ever want to meet. Roasted Radishes, drizzled with balsamic vinegar. Delicious.
Who knew that roasted radishes could be so good? Maybe you did, but I did not. I got the idea to try this while flipping through a foodie magazine at the doctor’s office. When I saw them I was like, what the what? You can roast a radish, and it actually tastes good? Well the answer is yes, you can roast a radish, and yes, it tastes so damn delicious.
Because they’re so delicious, don’t just roast one radish, roast a bunch, or two bunches, or as many bunches as you can possibly fit on your roasting pan at one time, because these babies don’t last long. Once you pop one in your mouth, all control will fly out of the window. But that’s okay, because they’re radishes, and they’re good for you. Eat away my friends.
How Do You Roast a Radish?
It’s easy.
- Wash them well, and slice them down the center. Leave the leaves on because they’re pretty tasty too.
- Arrange them on a rimmed baking sheet.
- Drizzle with a little extra-virgin olive oil then sprinkle with sea salt and black pepper.
- Roast them for approximately 20 minutes, or until they begin to brown.
- Drizzle or dunk them in balsamic vinegar.
- Eat them with a big fat smile on your face.
See? I told you this roasted radish recipe (if you can call something this simple a recipe) is super easy to make. Just look at those gorgeous little dolls. Before I found out that you can roast these spicy little veggies, I would have bought them to slice raw and sprinkle in a salad, or I would have dipped them in guacamole or a bean dip. But now, a whole new world of radish has opened up for me, and hopefully, for you too.
Make these for a snack this week, and once you fall head over heels in love with them, put them on your Easter or Passover dinner menu so you can impress your friends and family with your creativity and cooking skills. They’ll never have to know how easy this recipe is. We’ll keep it our little secret.
Do you want to know how healthy radishes are? Click here to find out.
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Yields Approximately 30
Easy to make and easier to eat! Roasted radishes with balsamic vinegar.
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 2 or more bunches of radishes
- 2 tbsp (30 ml) extra-virgin olive oil
- 2 tbsp (30 ml) balsamic vinegar
- Ground sea salt and black pepper to taste
Instructions
- Preheat the oven to 400° (204 °C)
- Wash the radishes and slice them down the center. Leave the leaves on as they’re quite delicious when roasted. Arrange them on a rimmed baking sheet and drizzle with the olive oil and salt and pepper. Roast for 10 minutes then flip the radishes and roast for another 10 minutes, or until they begin to brown.
- Arrange them on a platter and drizzle with the balsamic vinegar.
- Enjoy!
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[…] people who don’t like raw radish appreciated this roasted radish dish, which I served with crema di balsamica instead of balsamic vinegar. I used Himalayan black salt in […]
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