Sheet Pan Herb Roasted Radishes Recipe - FitLiving Eats by Carly Paige (2024)

• Diet Type, Low Calorie, Recipes, Sides

Have you ever tried roasted radishes? If you love roasted potatoes, but are looking for a side dish with fewer carbs, radishes are a great alternative. They are like a blank canvas for whatever type of seasoning you choose, and when roasted, become soft and buttery. These herb roasted radishes are seasoned with garlic, nutritional yeast and fresh herbs on one sheet pan for a light and flavorful healthy side dish.

Raw radishes are known for their crunch and spicy bite. They make for excellent garnishes or salad toppings when eaten this way.

But when roasted? Completely different story. Roasted radishes lose their spicy bite and instead, become much more mellow and soft. They can taste bland, which is why it’s important to coat them in lots of flavor.

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This recipe for Sheet Pan Herb Roasted Radishes is super simple, yet stunning on the plate. The bright red color of the radish skins contrasted with the fresh green herbs reinforces the idea that we eat with our eyes, first.

Depending on the ingredients you have on hand, this recipe can be easily modified. You can use any kind of herbs you prefer, and can add onion powder, or leave out the garlic powder if you are sensitive to it.

Picking & Preparing Your Radishes

When shopping for radishes, you can either buy them in a fresh bunch, or already trimmed and cleaned in a package. Typically, I would prefer the bunch of radishes to maintain as much freshness as possible. They are more work to clean and prep, so if time is of a concern to you, go the convenient route.

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If you do buy a bunch of radishes, I would recommend trimming off the ends, then rinsing them. They can be pretty dirty, and you want to make sure you get rid of any grittiness.

Once your radishes are clean, add the oil, nutritional yeast, garlic powder, salt and pepper to a mixing bowl. Stir to combine. Add the radishes and toss until well coated.

Roast on a parchment lined baking sheet at 425F for 15 minutes, then sprinkle and toss with fresh herbs, roasting for another 5 minutes. The radish skin will look slightly wrinkled and the edges will develop a nice golden color. When they are fork tender, they are ready!

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Serve these roasted radishes as a side dish, or keep on hand for a power bowl component.

Trust me, once you try roasted radishes, you’ll never look back!

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Sheet Pan Herb Roasted Radishes Recipe

★★★★★ 5 from 1 review

• Author: FitLiving Eats by Carly Paige
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 Servings 1x
• Category: Side
• Method: Baked
• Cuisine: American
• Diet: Low Calorie

See Also

Vegan Deviled Eggs Recipe (made with Potatoes)Deviled Potatoes Recipe (Vegan Deviled Eggs)65+ Delicious Vegan Potato Recipes (Gluten-Free)Beet Chutney Recipe (Low Sugar)

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Description

Have you ever tried roasted radishes? If you love roasted potatoes, but are looking for a side dish with fewer carbs, radishes are a great alternative. They are like a blank canvas for whatever type of seasoning you choose, and when roasted, become soft and buttery. These herb roasted radishes are seasoned with garlic, nutritional yeast and fresh herbs on one sheet pan for a light and flavorful healthy side dish.

Ingredients

Units Scale

• 1 lb radishes, ends trimmed and halved (left whole if small)
• 2 tablespoons avocado oil
• 1 tablespoon nutritional yeast
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• Freshly cracked black pepper
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh Italian parsley, chopped

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Instructions

1. Preheat the oven to 425F.
2. Clean and prep the radishes. To a large mixing bowl, add the avocado oil, nutritional yeast, garlic powder, salt and pepper. Stir to combine. Add the radishes and toss until well coated. Transfer to a parchment lined baking sheet and spread into an even layer, making sure to spread them out to give them space to roast on all sides. Roast for 15 minutes.
3. Sprinkle the fresh herbs on the radishes and shake the pan to coat. Roast for another 5 minutes, or until fork tender.

Equipment

baking sheet

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large mixing bowl

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Notes

• Avocado oil is used because it is best for high heat cooking. If you only have olive oil on hand, that’s okay. You can use this instead.
• If you are sensitive to garlic powder, you can omit. Or, if you love garlic and onion flavor, you can add ½ teaspoon onion powder. Feel free to use any kind of fresh herbs you have on hand to adjust the flavor to your preferences.

Nutrition

• Serving Size: 1 cup
• Calories: 71
• Sugar: 0g
• Sodium: 136mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 0mg

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