Roasted Radishes With Herbs 4.000

Goran Kosanovic For The Washington Post

Nourish May 4, 2017

Roasting radishes transforms them into a vegetable that is tender and more subtly hued, with a mellow and earthy taste that is similar to that of a turnip.

They are delicious simply seasoned with salt and pepper, but a finishing sprinkle of tender herbs heightens them further, adding contrasting color and fragrant, garden-fresh flavor.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 2 bunches medium radishes (about 20) trimmed, with 1/2 inch of the stem left on, and halved
  • 1 to 2 tablespoons olive oil
  • 1/4 teaspoon salt, or more as needed
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons chopped fresh parsley leaves
  • 1 teaspoon chopped fresh dill


Preheat the oven to 450 degrees.

Place the radishes in a 9-by-13-inch baking dish and toss with the oil (to taste), salt and pepper. Arrange the radishes so that they are cut sides down. Roast for 20 to 25 minutes, until tender and the cut sides have browned a bit.

Transfer to a serving dish; sprinkle with the herbs and more salt, if desired. Serve warm or at room temperature.

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Recipe Source

From cookbook author and nutritionist Ellie Krieger.

Tested by Mary Pat Flaherty.

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