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Roasted Radishes


35 minutes

4 servings


Usually radishes are served raw in salads. Roasting them deepens the tangy flavor to taste rich and warm Goes well with Ginger Orange Chicken.
I found regular radishes and inside out radishes (white on the outside, red on the inside) for this recipe. Phase One-Repair

Roasted Radishes


  • 3 bunches rashes (about 12-15 whole radishes), stems cut off

  • 1/2 teaspoon(s) fresh sage chopped, or 1/4 tsp dried

  • 1/2 cup(s) extra virgin olive oil

  • 1 tablespoon(s) organic apple cider vinegar

  • 1 tablespoon(s) Dijon mustard

  • 1 garlic clove, minced

  • 1/2 teaspoon(s) fresh rosemary, chopped, or 1/4 tsp dried

  • 1 dash(es) sea salt and pepper, to taste


1. Preheat oven to 450 degrees.

2. Cut the ends off the radishes and cut into quarters.

3. Mix the oil, Dijon mustard, and herbs in a large bowl. Add the radishes and toss to coat.

4. Scoop the radishes into a ceramic or glass baking dish and keep the remaining sauce to add after baking.

5. Bake the radishes for 20 minutes, tossing halfway through. Add the remaining sauce, if desired, or keep in a glass jar in the refrigerator for another batch. Enjoy!

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