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Crispy Roasted Garlic Radishes

Crispy Roasted Garlic Radishes

Shake up your side dish options with Crispy Garlic Radishes.  Usually a bit on the pungent side, radishes become sweet when roasted.  The addition of olive oil and garlic make them a great way to add new vegetables to your dinner plate!

Shake up your side dish options with Crispy Garlic Radishes. Usually a bit on the pungent side, radishes become sweet when roasted. The addition of olive oil and garlic make them a great way to add new vegetables to your dinner plate! Crispy Garlic Radishes Recipe | Take Two Tapas | #Crispy #Garlic #Radish #Radishes #Spring #SideDish #Paleo

One of my hubby’s favorite vegetables is radishes.  I have never really liked them because their taste is soooo strong.  They have a peppery, bitter taste that can be so overpowering that they wipe out the taste of anything else much like extra-hot hot sauce.

Recently, I am starting to like using them in my salads like this Crispy Celery Slaw that is a new twist on traditional coleslaw.  I really like using arugula in my salads because it has the same characteristic taste, but my local grocery store doesn’t always carry arugula.  But they do carry RADISHES!

Crispy Garlic Radishes | taketwotapas.com | #Crispy #Garlic #Radish #Radishes #Spring #SideDish #Paleo

If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious recipe – simply scroll to the bottom of the page where you can find the printable recipe card.

In a quest to make a cool side dish while messing around in the kitchen, I recently threw some radishes in the oven while I was roasting some beets.  

I wrapped them in a separate foil pouch as they are smaller and don’t take as long to cook through.  The time the radishes spent in the oven tempered their bite and brought out their internal sweetness!  Who knew that radishes could be sweet?

These look like red potatoes and can fool anyone if they are not really paying attention.  I bet you can fool your kids and they will love them as well!  The addition of some olive oil allows the outside of the radish to get crispy while roasting in the oven. The garlic adds another layer of flavor that compliments the radishes so perfectly.

 
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**Shake up your side dish options with Crispy Garlic Radishes. Usually a bit on the pungent side, radishes become sweet when roasted. The addition of olive oil and garlic make them a great way to add new vegetables to your dinner plate! Crispy Garlic Radishes Recipes | Take Two Tapas | Crispy #Garlic #Radish #Radishes #Spring #SideDish #Paleo

When you are roasting your radishes, make sure to line the baking sheet with foil, spray with non-stick spray.  Even though you are using olive oil, still spray.  And don’t mess with them too much.  

I find that when you let them sit on the baking sheet, the edges that are face down get so crispy and the non-stick spray keeps them from sticking.  It really has only one job.

I also use a restaurant grade aluminum baking sheet.  I snagged about 10 of them at a restaurant auction for cheap and they really are the best.  They heat evenly and last forever.  I am not getting compensated for telling you this, I just really believe that good equipment gives you the best and most consistent results.

These make a great side dish but you can also eat them like French fries and they are totally Paleo and Whole 30 compliant.  No more boring diet food!

Side view of Crispy Garlic Radishes in a white bowl

Roasted Garlic Radishes

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

Shake up your side dish options with Crispy Garlic Radishes.  Usually a bit on the pungent side, radishes become sweet when roasted.  The addition of olive oil and garlic make them a great way to add new vegetables to your dinner plate!

Ingredients

  • 1 bag radishes (1 lb)
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon lemon juice
  • 1/2 teaspoon crushed red pepper
  • 1 tablespoon parsley (chopped)

Instructions

  1. Cut the radishes in quarters.
  2. Toss in olive oil, minced garlic, lemon juice, red pepper, salt, and pepper.
  3. Roast at 400F for 25 minutes.
  4. When fork tender, turn broiler to high.
  5. Broil for 2 minutes or until crispy.
  6. Toss with parsley and serve warm!

Notes

*If you like this recipe, comment and rate it with some stars!!  Thank you!

Nutrition Information:
Yield: 4 Serving Size: 4
Amount Per Serving: Calories: 35Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 530mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.

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Melinda

Sunday 24th of June 2018

I'm late to this party but glad I arrived! This recipe is wonderful, but I seem to have one difficulty: the garlic chars before radishes are ready. How to avoid this? Thanks!

chubcheeks@bellsouth.net

Friday 6th of July 2018

I am glad that you are here too! I am sorry that the garlic is charring before your radishes are ready. There are a few things you can try. You can try not mincing the garlic as fine so the pieces are bigger. Maybe try cutting your radishes a little smaller (6 slices instead of quarters) so they cook a little faster. I have also used a garlic infused olive oil (homemade or purchased) to get the garlic flavor without the garlic pieces actually on the baking sheet. I have tried these with a jalapeno olive oil and they tasted great. I hope this helps. If not, please reach out again so we can brainstorm some more!

Rachel

Monday 2nd of October 2017

Sounds great , but are you roasting your radishes flat on a baking sheet or wrapped in the foil pouch as desciribed in your intro? I’m looking forward to making them, just want to make sure they’ll come out like yours did ! Thanks :)

chubcheeks@bellsouth.net

Monday 2nd of October 2017

Thank you so much for reading! I lay mine flat on a baking sheet lined with foil so they get the crispy edges. When I initially roasted them, alongside the beets, I cooked them in a foil patch which is great but it really "steams" them more than roasting them. I love the flavor of them after the roasting/steaming in the pouch so I roasted them flat on a sheet the next time to get them roasted and crispy edges at the same time. If you are looking to get them just cooked you can do the pouch thing but I prefer the flat roasting as I love the crisp. Just make sure you spray the foil with a non-stick spray or some olive oil to keep them from sticking. I haven't tried the non-stick foil with them but it might work well too! Enjoy!

Paige

Tuesday 16th of May 2017

When do you add the lemon juice?

chubcheeks@bellsouth.net

Wednesday 17th of May 2017

So sorry! You add the lemon juice with the garlic, red pepper flakes, olive oil, salt and pepper. Thank you for pointing that out. I am editing recipe now.