Roasted Radish with Herbes de Provence
Easy roasted radishes: toss with butter, olive oil and Herbes de Provence. Roast at 350F 20-30 minutes. Finish with lemon, crème fraîche or honey.
This is a delicious and simple vegetable dish. Radishes are often served raw, but roasting them is another tasty way to prepare them. Their spicy bite is lowered when roasted and the Herbes de Provence is a sweet and aromatic accent. You could also place the radishes under a roast to catch any delicious drippings.
Yield: 4-5 servings
- Roasting mellows radish bite and brings out a sweet, tender texture.
- Toss radishes with melted butter, olive oil and Herbes de Provence, then roast at 350F for 20–30 minutes until fork-tender.
- Finish with a squeeze of lemon, a drizzle of honey, or serve over crème fraîche; sauté radish greens as a side.
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Preparation Instructions:
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Frequently Asked Questions
What kind of radishes work best for roasting?
Small to medium firm radishes work best. Red globe varieties are ideal. Keep pieces similar in size so they cook evenly; halve small ones and quarter large ones.
What oven temperature and cooking time should I use?
Roast at 350F for 20 to 30 minutes. Check at 20 minutes and pierce with a fork. Turn once about halfway through. For faster browning, you can roast at 400F for about 15 to 20 minutes.
How do I know when the radishes are done?
They are done when a fork or toothpick slides in easily and the radishes feel tender like a cooked carrot. Look for light browning on the cut sides.
Why did my butter solidify and not coat the radishes?
Cold radishes can cool the melted butter and make it re-solidify. Let radishes come to room temperature before tossing, or warm the bowl slightly so the butter stays liquid while coating.
Can I use the radish greens?
Yes. Sauté the greens in a little butter or oil with lemon juice, salt and pepper until just wilted. Cook them just before the radishes finish so you can serve both warm.
What can I use instead of Herbes de Provence?
Use a mix of thyme, rosemary, oregano and savory, or a store-bought Italian seasoning. Fresh thyme or rosemary also work well—add less if the herbs are very strong.
How should I store and reheat leftovers?
Cool to room temperature, store in an airtight container in the fridge for 3 to 4 days. Reheat in a warm oven at 350F for 8 to 10 minutes or in a skillet to keep texture. Microwaving will soften them more.
Any serving ideas or flavor finishes?
Squeeze fresh lemon juice on top, drizzle a little wildflower honey, or serve over a smear of crème fraîche mixed with lemon zest. They also work under a roast to catch pan drippings.
What kind of radishes work best for roasting?
Small to medium firm radishes work best. Red globe varieties are ideal. Keep pieces similar in size so they cook evenly; halve small ones and quarter large ones.
What oven temperature and cooking time should I use?
Roast at 350F for 20 to 30 minutes. Check at 20 minutes and pierce with a fork. Turn once about halfway through. For faster browning, you can roast at 400F for about 15 to 20 minutes.
How do I know when the radishes are done?
They are done when a fork or toothpick slides in easily and the radishes feel tender like a cooked carrot. Look for light browning on the cut sides.
Why did my butter solidify and not coat the radishes?
Cold radishes can cool the melted butter and make it re-solidify. Let radishes come to room temperature before tossing, or warm the bowl slightly so the butter stays liquid while coating.
Can I use the radish greens?
Yes. Sauté the greens in a little butter or oil with lemon juice, salt and pepper until just wilted. Cook them just before the radishes finish so you can serve both warm.
What can I use instead of Herbes de Provence?
Use a mix of thyme, rosemary, oregano and savory, or a store-bought Italian seasoning. Fresh thyme or rosemary also work well—add less if the herbs are very strong.
How should I store and reheat leftovers?
Cool to room temperature, store in an airtight container in the fridge for 3 to 4 days. Reheat in a warm oven at 350F for 8 to 10 minutes or in a skillet to keep texture. Microwaving will soften them more.
Any serving ideas or flavor finishes?
Squeeze fresh lemon juice on top, drizzle a little wildflower honey, or serve over a smear of crème fraîche mixed with lemon zest. They also work under a roast to catch pan drippings.
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