If you’re looking for a different way to use radishes other than raw in a salad, this recipe is for you. These smashed radishes are full of flavor and taste similar to potatoes. They are very family-friendly and a perfect way to cook radishes.
We often get radishes in our CSA and while they're great on salads, there are so many other ways to use them. Many people think radishes are only eaten raw. But I find roasted radishes to be a tastier way to eat them.
We love roasting our veggies. For more recipes, try my oven roasted bok choy and smoky roasted cauliflower.
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Why You'll Love These Roasted Smashed Radishes
- Mellow taste: When you cook radishes, they have a much more subtle flavor. These taste similar to potatoes.
- Kid-friendly: While my kids normally do not like radishes, they gobble these up.
Ingredient Notes
- Radishes: Use any color radishes you like. The red ones look like you’ve made smashed red potatoes.
- Rosemary: I use dried rosemary that I crush. You can also use fresh if you have it.
Please see the recipe card below for the full list of ingredients and amounts needed.
Variations
- Switch up the herbs. You can try using thyme or your favorite herb instead of the rosemary.
- Make it spicy. Add a pinch of red pepper flakes or a splash of hot sauce.
How To Make Roasted Smashed Radishes
Step 1: First, preheat the oven to 425°. Line a baking sheet with parchment paper.
Step 2: Bring a pot of salted water to a boil. Add the radishes and boil for 15 minutes or until the largest radishes are tender.
Step 3: Drain the radishes well and place in a medium bowl. Add the olive oil and seasonings and stir to coat.
Step 4: Place the radishes on the prepared baking sheet. Use the bottom of a glass to gently push down on each radish to "smash" it.
Step 5: Bake in the preheated oven for 25 minutes until they start to lightly brown.
Check the seasoning, plate and serve.
Expert Tips
- Make sure the radishes are well drained. I like to let them sit in a colander for a couple minutes.
- Make sure you gently press down on the glass to smash the radish. If you use too much force the radish will be completely flat.
- Don’t worry if some of your radishes are tiny while others are larger. They all come out delicious after roasting.
What To Serve With Smashed Radishes
These roasted smashed radishes are the perfect veggie side dish to pair with my air fryer tofu katsu, vegan stuffed peppers, and my lentil sloppy joes.
Recipe FAQs
Store leftover radishes in an airtight container in the fridge for up to 5 days. For best results, reheat the smashed radishes in the oven. You can also microwave them.
Not at all. Cooking radishes mellows out their flavor
Yes, there are no gluten-containing ingredients in this side dish.
Yes, so if you are looking to reduce your carbs, smashed radishes are a good choice.
More Veggie Recipes
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Recipe
Roasted Smashed Radishes
Equipment
- Strainer
- Baking sheet
Ingredients
- 1 pound radishes, rinsed with the ends trimmed About 25 radishes depending on the size
- 1 ½ tablespoon olive oil
- ½ teaspoon dried rosemary, crushed
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 425°. Line a baking sheet with parchment paper and set aside.
- Bring a pot of salted water to a boil. Add the radishes and boil for 15 minutes or until tender.
- Drain the radishes well and place in a medium bowl. Add the olive oil and seasonings and stir to coat.
- Place the radishes on the prepared baking sheet. Use the bottom of a glass to gently push down on each radish to "smash" it.
- Bake in the preheated oven for 25 minutes.
Notes
- Don't press too hard with the glass when you are "smashing' the radishes. They should already be tender so don't need a lot of force.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- While you can reheat radishes in the microwave, for best results reheat in the oven.
Casey M. says
Didn't know you could "smash" radishes. I'm a fan!
Jen Cardenas says
Thanks Casey. Hope you enjoy them!