Roasted Radishes with Greens

By Marcus Samuelsson |

Radishes are quite delicious when roasted. They become sweet, caramelized, yet retain their crunch. Here I used their leafy tops, chopped, as a garnish. This would be a great side dish to roasted pork, chicken, or fish.


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For more information and recipes for radishes, check out the Back to Basics: Radishes post.

Prep Details

Servings: 2-3

Calories per serving: 120 per serving

Prep time: 5 min

Cooking time: 15-18 min

Total time: 25 minutes


1 bunch radishes

2 tblsp olive oil

1 tsp lemon juice

salt, pepper


Photo: Kendall Kish

Photo: Kendall Kish

1. Cut radish roots from the leafy greens. Cut the roots in half lengthwise. Chop about 2 tablespoons of the radish greens and set aside.

2. Place on a baking sheet, cover with olive oil, salt and pepper. Roast in a pre-heated 425 degree oven for 15 minutes, or until the radishes begin to brown around the edges.

3. Put the radishes in a serving dish and garnish with the lemon juice and radish greens.