Not a lot for words on this Saturday morning.  We’ve got baseball games, soccer games, a long run and time with family to get in.  So there are pictures, lots of pictures.  The early gift of radishes (both red & white) and salad greens from both our CSA and backyard left many opportunities for photographing and cooking this week.  With an abundance of radishes I was looking for more ways to use them than eaten raw or on a sandwich.  Like it does with so many vegetables, roasting brought a delicate, sweet flavor to these spicy veggies.  They barely made it from the pan to my salad.

roasting radishes

roasted radishes

roasted radishes

Roasted Radishes


  • Radishes, cut in half
  • Extra virgin olive oil
  • Kosher salt & freshly ground pepper


  1. Preheat oven to 425 degrees. On a baking sheet toss radishes with just enough olive oil to lightly coat. Season with salt and pepper. Bake for 10-15 minutes or until edges of radishes begin to turn a golden brown.

roasting radishes

roasting radishes

roasting radishes

Have a wonderful weekend!

4 Responses to Roasted Radishes

  1. Eileen says:

    Yay, roasted radishes! Aren’t they great? I love them & can’t believe more people haven’t tried them. :)

    • Alison says:

      Eileen, I’m beginning to think it is just about the best way to have them. So delicious!

  2. I’m so excited about this post of yours! My radishes are ready to harvest tomorrow and I was wondering if there was an easy, fun way to eat them. Roasting! Perfect.

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