By Kendall Kish | April 18, 2013

radishes, roasted radishes, roasted vegetables

Photo: Kendall Kish

Radishes are quite delicious when roasted. They become sweet, caramelized, yet retain their crunch. Here I used their leafy tops, chopped, as a garnish. This would be a great side dish to roasted pork, chicken, or fish.


Photo: Kendall Kish

For more recipes from Kendall Kish, click here.

For more information and recipes for radishes, check out the Back to Basics: Radishes post.

Roasted Radishes with Greens

Servings: 2-3
Calories: 120 per serving
Prep Time: 5 min
Cook Time: 15-18 min
Total Time: 25 minutes


  • 1 bunch radishes
  • 2 tblsp olive oil
  • 1 tsp lemon juice
  • salt, pepper


1. Cut radish roots from the leafy greens. Cut the roots in half lengthwise. Chop about 2 tablespoons of the radish greens and set aside.

2. Place on a baking sheet, cover with olive oil, salt and pepper. Roast in a pre-heated 425 degree oven for 15 minutes, or until the radishes begin to brown around the edges.

3. Put the radishes in a serving dish and garnish with the lemon juice and radish greens.

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