If you have never roasted radishes, you are in for a treat! These roasted radishes and carrots aren’t your typical root vegetable combination, providing a nice change of pace. The surprisingly sweet flavor paired with beautiful color makes a great side dish for a variety of meals.
Why You’ll Love Roasted Radishes and Carrots
- A Seasonal Approach – Fall roasted vegetables are the combination we typically think of for a roasted vegetable recipe, but here in North Idaho, when the radishes are ready, we won’t harvest potatoes, winter squash or beets for at least eight more weeks. But we do have carrots, so instead of making fresh vegetable sides like healthy broccoli salad and easy green bean salad, we rotate in roasted radishes and carrots.
- Radishes Reimagined – Most people think of radishes as a vegetable you eat raw, but have you ever roasted a radish? Roasted radishes caramelize and practically melt, replacing their signature bite with creamy, savory indulgence. Tossed with carrots, herbs, and a little oil, roasted radishes become a must-try.
- Accessible – This method for roasting radishes and carrots uses affordable ingredients and minimal equipment, transforming these otherwise humble vegetables into a company-worthy side for your perfectly roasted chicken dinner.
Ingredients Needed
A full ingredients list, including measurements, can be found in the recipe card below.
- Radishes – Your radishes should be about 1-1.5” in diameter, scrubbed and halved.
- Carrots – Scrub or peel your carrots and cut them into bite-sized pieces.
- Onion – You can use a red, yellow or white onion. Peel and slice into thin wedges.
Recipe Substitutions and Variations
- Garlic – If you don’t have garlic cloves on hand, you can use minced jarred garlic, or freeze dried garlic.
- Cooking Oil – You can use olive oil, but I prefer to use avocado oil for high-temperature cooking.
- Fresh Herbs – Use whichever you prefer, such as thyme, basil, oregano, or sage. For even distribution, you can chop your herbs into small pieces.
- Other Vegetables – You can substitute or add in additional vegetables. Other varieties with complementary flavor profiles and cooking times include beets, Brussels sprouts, turnips, cauliflower, potatoes and parsnips.
- Flavor Variations – You can use the fresh herb suggestions above, or try salt, pepper and lemon juice for a light, refreshing flavor, or salt, pepper, and maple syrup for a sweeter indulgence.
Step-by-Step Instructions
Step 1: Preheat the oven to 425°F. Wash and prep your vegetables by halving the radishes, peeling and slicing the onions into wedges, carrots into bite-sized pieces, and mincing the garlic.
Step 2: Combine vegetables, oil, salt and pepper in a bowl and toss to combine.
Step 3: Spread coated vegetables on a lined baking sheet in a single layer, turning radishes and carrots flat side down. Roast vegetables for 15-20 minutes, then stir. Return to the oven for an additional 5-10 minutes. Once the vegetables are fork-tender, move the pan to the topmost rack. Switch the oven to the broiler and broil the vegetables for 2-3 minutes until golden brown, watching carefully so they don’t burn.
Step 4: If desired, garnish with fresh herbs, sea salt, fresh cracked ground pepper, and a squeeze of lemon.
Tips for Perfect Roasted Radishes and Carrots
The steps for roasting vegetables to perfection are not complicated. You just need to know a few key tips.
- Prep Your Vegetables – Gently scrub your root vegetables clean to remove dirt, debris, and any rough surfaces.
- Uniform Pieces – Try to cut all your vegetables to the same size so that they will cook evenly.
- Preheat Your Oven – High-temperature cooking is critical for that delicious caramelized crust. Make sure your oven is properly preheated.
FAQ’s
Roasting radishes transforms them from crunchy and peppery to creamy and sweet. They are often compared to roasted turnips.
Roasting radishes and carrots together is ideal because they have similar cooking times. The carrots’ sweetness complements the radishes’ earthy flavor, creating a balanced and delicious mix.
In addition to carrots, roasted radishes also complement turnips, beets, potatoes, parsnips and Brussels sprouts.
Yes! The high temperatures of roasting radishes draw out the sugar content, which balances the typical peppery bite you experience from a raw radish.
The Homestead Kitchen
This recipe for roasted radishes and carrots was featured in issue No.22 of the Homestead Kitchen magazine. If you are ready to master your homestead kitchen, this affordable magazine was curated with you in mind.
It’s packed full of cream-of-the-crop homesteading information, including recipes, DIY instructions, inspirational stories, homesteading hacks, book reviews, gardening tips, kids’ projects and more. We can’t wait to share it with you!
If you want to spend less time striving in the kitchen and more time enjoying it, then subscribe today to have your monthly copy delivered right to your mailbox.
Other Posts You May Enjoy
- Roasted Fall Vegetables
- Creamed Onions: A Delicious Side Dish Recipe
- Creamy Corn Pudding: A Southern Comfort Classic
- Traditional Potato Peel Pie Recipe
- Green Bean Salad – Refreshing and Delicious Summer Dish
- Easy Healthy Broccoli Salad Recipe
Did you try this recipe for roasted radishes and carrots? If so, please leave a star ⭐️ rating in the recipe card below. Then snap a photo and tag us on social media @homesteadingfamily so we can see!
Roasted Radishes and Carrots
Equipment
- measuring cups and spoons
- Mixing Bowl
- knife Always practice knife sharpening basics to keep your tools in good working order.
- cutting board Learn how to naturally sanitize your cutting boards here.
- Baking Sheet Lined with parchment paper for easy cleanup.
Ingredients
- 15 whole radishes 1-1.5” in diameter, scrubbed and halved.
- 7 whole carrots Scrubbed and cut into bite-sized pieces.
- 1/2 whole onion Peeled and sliced into thin wedges.
- 4 cloves garlic mInced
- 3 tablespoons avocado oil
- 2 teaspoons sea salt We use Redmond Real Salt. Use that link to automatically get 15% off your order!
- 1/2 teaspoon black pepper
- 2 tablespoons fresh herbs thyme, basil, oregano, or sage
Instructions
- Preheat the oven to 425°F.
- Wash and prep your vegetables by halving the radishes, peeling and slicing the onions into wedges, carrots into bite-sized pieces, and mincing the garlic.
- Combine vegetables, oil, salt and pepper in a bowl and toss to combine.
- Spread coated vegetables on a lined baking sheet in a single layer, turning radishes and carrots flat side down.
- Roast vegetables for 15-20 minutes, then stir. Return to the oven for an additional 5-10 minutes.
- Once the vegetables are fork-tender, move the pan to the topmost rack. Switch the oven to the broiler and broil the vegetables for 2-3 minutes until golden brown, watching carefully so they don’t burn.
- Garnish with fresh herbs, sea salt, fresh cracked ground pepper, and a squeeze of lemon if desired.
Notes
- Prep Your Vegetables – Gently scrub your root vegetables clean to remove dirt, debris, and any rough surfaces.
- Uniform Pieces – Try to cut all your vegetables to the same size so that they will cook evenly.
- Preheat Your Oven – High-temperature cooking is critical for that delicious caramelized crust. Make sure your oven is properly preheated.
- Other Vegetables – You can substitute or add in additional vegetables. Other varieties with complementary flavor profiles and cooking times include beets, Brussels sprouts, turnips, cauliflower, potatoes and parsnips.
- Flavor Variations – You can use the fresh herb suggestions above, or try salt, pepper and lemon juice for a light, refreshing flavor, or salt, pepper, and maple syrup for a sweeter indulgence.
