Roasted Radishes

Photo: Sara Remington
Roasting radishes tames their spiciness and brings out their natural earthy flavor. White wine vinegar and fresh parsley add zing and color.

SERVING SIZE: 1 cup (120 grams)
PREP TIME: 10 minutes
COOKING TIME: 20 minutes


  • 1 pound radishes, leaves and ends removed (about 2 bunches)
  • 1 tablespoon (15 milliliters) extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • 1 tablespoon (15 milliliters) white wine vinegar
  • 1 tablespoon minced fresh parsley


  1. Preheat oven to 425°F (218°C).
  2. Halve radishes and toss in a bowl with olive oil and salt.
  3. Line baking sheet with parchment paper and place radishes cut-side-down on lined sheet. Roast for 10 minutes, stir, then roast for an additional 10 minutes.
  4. In a large bowl, stir together roasted radishes, vinegar and parsley.
  5. Serve warm or at room temperature.

NUTRITION PER SERVING: 96 calories, 7g total fat, 1g saturated fat, 0mg cholesterol, 682mg sodium, 7g carbohydrate, 3g fiber, 4g sugar, 1g protein, N/A potassium, N/A phosphorus

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Abbie Gellman
Abbie Gellman, MS, RD, CDN, is a New York City-based registered dietitian and chef. Check out her site and blog and connect with her on Facebook, Instagram, and LinkedIn.