Roasted Radishes

During COVID, my parents and I haven’t left the house to buy groceries, and have relied on grocery delivery. During one of these deliveries, we requested beets, and got plenty of radishes instead. 

We don’t often use radishes in our cooking, so I looked for a recipe that included them. I had never had roasted radishes before, so I thought I’d give this recipe from the Wicked Spatula a try!

I was surprised that roasted radishes tasted similarly to roasted potatoes, and had a very different taste from raw radishes. 

I also loved how easy to make these radishes were, and loved how crispy they got!

Here’s the recipe from Maya at Wicked Spatula (my edits/additions are in red)

Crispy Roasted Radishes


  • 2 lb radishes (trimmed and halved)
  • 3 tbsp olive oil
  • 1 tsp sea salt (plus more to taste when done)
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika (I didn’t have smoked paprika, so I used regular paprika)
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder


  1. Preheat oven to 400 degrees F (204 degrees C).

  2. Toss radishes with olive oil and spices. Arrange in a single layer on a baking sheet, making sure each radish touches the pan.

  3. Roast for about 30 to 35 minutes, until golden and crispy.

  4. Season with extra salt and pepper to taste.


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