Roasted Radishes with Chive Vinaigrette

When we talk about radishes, we usually think about slicing them up thinly for a salad or sandwich but have you ever thought about going all in and roasting these little beauties?

Roasted Radishes with Chive Vinaigrette

These are a great low carb side dish and especially tasty when you bump it up and roast some onion, brussel sprouts or baby carrots with them.  Just toss them with some beautiful baby arugula and the chive vinagrette and you’ve got yourself a super interesting salad.

Most veggies grow sweet when roasted but radishes don’t have natural sugars so they have a different flavour – very similar to parsnips.  The texture is similar to a baby red potato.  Now some folks roast theirs a little long than I did here but I like a little crunch in my veggies so I cut down on the cooking time.

Roasted Radishes

I spotted this recipe at and just knew I had to give it a try.  I’m a big fan of that site and if you’re wanting to eat healthy and stay on budget, they have some wonderful suggestions.

This is super simple and if you want to cut the leaves off entirely, feel free.  If you leave them on, be sure they are oiled well otherwise they’ll burn.  I was curious to see how they would look when I took them out so I left them on.

I’m so excited about all the fresh Spring veggies!  What are you cooking up in your kitchen these days?  Do you love roasting/grilling fruits and veggies as much as I do?

Roasted Radishes with Chive Vinaigrette | Simply Fresh Dinners

I am sharing this recipe with these fabulous bloggers this week.  Cheers!

Roasted Radishes with Chive Vinaigrette
Author: (adapted from
Prep time:
Cook time:
Total time:
Serves: 6 (1/2 cup servings)
  • 1 1/2 pounds radishes, trimmed, scrubbed, and halved
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon snipped fresh chives
  • 1/2 teaspoon Dijon-style mustard
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon salt
  1. Preheat oven to 425 degrees F. In a medium bowl toss radishes with 1 tablespoon of the olive oil. Place the radishes in a 15x10x1-inch baking pan. Roast, uncovered, for 30 to 35 minutes or until tender and lightly browned, stirring once.
  2. For chive vinaigrette, in a screw-top jar combine the remaining 2 tablespoons olive oil, the white wine vinegar, chives, mustard, pepper, and salt. Drizzle vinaigrette over radishes; toss to coat.
Serving size: 1/2 cup Calories: 80 Fat: 7g Saturated fat: 1 Unsaturated fat: 1 Carbohydrates: 4g Sugar: 2g Sodium: 103 mg Fiber: 2g Protein: 1g Cholesterol: 0



  • Reply
    Anita Rivera
    May 14, 2015 at 5:20 am

    Mmmmm! Now I’ve never thought about roasting these! NEVER! My favorite roasted veggies besides red potatoes are CAULIFLOWER with lots of garlic and olive oil, or roasted mushrooms. But I must try this!

    Well my friend, are you as busy as me? Finals are next week and I need to finish making mine up TODAY! Off I run….Anita

  • Reply
    May 14, 2015 at 8:26 am

    This looks so delicious! When I was making the lemon chicken recipe I saw the radish salad and thought I needed to try it soon and now you put up a recipe for roasted radishes! Yummy, my friend. By roasting them does it take out a little of the “bite” that radishes can sometimes have? I am planting radishes this year in my garden so this recipe is definitely going to be one I try 🙂

    Enjoy your day! Hugs!

  • Reply
    Gourmet Getaways
    May 14, 2015 at 9:13 pm

    Can’t believe radishes can be made in a simple and exciting dish like this. Roasting it is a great idea to modify the flavour, add your vinaigrette and it all sounds yum!! Thanks, Robyn!!

    Julie & Alesah
    Gourmet Getaways xx
    Gourmet Getaways recently posted…It’s Showtime Las Vegas StyleMy Profile

  • Reply
    May 17, 2015 at 9:35 am

    Hi Robyn,
    Sounds like a super healthy meal. I really like the idea of the vingeratte dressing. I am not a big radish lover but I this sure looks delicious. Thanks for sharing on Real Food Fridays. Pinned & twitted.
    Marla recently posted…Real Food Friday #88 – Organic and Natural LivingMy Profile

  • Reply
    Miz Helen
    May 18, 2015 at 3:31 pm

    There is a first for everything and this recipe will be my first for roasted radishes, it looks awesome! Hope you are having a great day and thanks so much for sharing with Full Plate Thursday this week.
    Come Back Soon
    Miz Helen
    Miz Helen recently posted…Strawberry Cream CakeMy Profile

  • Reply
    mila furman
    May 18, 2015 at 3:55 pm

    HA! I have a ton of radishes in my fridge and I was going to roast them tonight! You beat me to it!
    mila furman recently posted…Red Wine Beef Ragu with Homemade Fettuccine…Plus A Day in the Life of a BloggerMy Profile

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