Recipe by Estee Kafra

Roasted Radishes

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Parve Parve
Easy Easy
4 Servings

No Allergens specified

This recipe with inspired by a great pile of radishes that my mother had left over after a Passover seder. It is my family’s custom to dip a radish into salt water during “karpas” and there were lots remaining this particular year. I had read something about roasting radishes and, while I wasn’t hopeful, I reasoned it couldn’t hurt to try. Wow!! What a transformation. The radishes completely lost their sharpness, turning into a mellow, earthy, not to mention gorgeous side dish. Now we buy extra radishes on purpose… all year long.

Roasted radishes can be a great addition to any leafy salad or stir fry. Don’t hesitate to serve them as a delicious side dish on their own.


Roasted Radishes

  • freshly ground Gefen Black Pepper, to taste

  • 1/4 lemon

  • 1 tablespoon fresh flat-leaf parsley, checked and finely chopped



Preheat the oven to 400 degrees Fahrenheit.


Wash and cut the radishes into quarters, removing any unwanted stems.


Place the radishes on a parchment paper-lined baking sheet. Drizzle with the olive oil, thyme, salt and pepper.


Roast in the center of the preheated oven for about 20 minutes or until the edges are starting to brown. Remove from the oven and squeeze the lemon over the radishes. Transfer the radishes to a bowl. Add the parsley and serve warm or at room temperature.

Roasted Radishes

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