Roasted Radishes

Roasted Radishes

cast iron peppery radishes roasted

Recipe by Mee McCormick, chef, rancher, dreamer. Roasting radishes transforms them into something completely unexpected. The peppery bite softens, leaving behind a tender, slightly sweet vegetable that pairs beautifully with simple herbs and fresh green onions. It's an easy side dish that brings a little brightness to any meal.

This recipe is featured in McCormick’s latest book, My Pinewood Kitchen: A Southern Culinary Cure.

Recipe for Roasted Radishes

Yields 4 servings

Ingredients:

8 radishes, trimmed and halved
1–2 Tbsp olive oil
Salt, to taste
Black pepper, to taste
2 green onions, thinly sliced (optional)
1 Tbsp fresh parsley, chopped (optional)

Directions:

Preheat the oven to 425°F (220°C).
Place the halved radishes on a baking sheet.
Drizzle with olive oil and toss to coat evenly.
Season with salt and black pepper.
Arrange the radishes cut-side down on the baking sheet for better browning.
Roast for 20–25 minutes, stirring once halfway through, until tender and lightly caramelized.
Remove from the oven and transfer to a serving dish.
Sprinkle with sliced green onions and chopped parsley, if desired.
Serve warm.

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