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Roasted Radishes with Onions

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If you don’t love raw radishes, this 5-ingredient recipe for Roasted Radishes and Onions recipe will definitely change your mind!

roasted radishes
Roasted Radishes

This roasted radishes recipe couldn’t be simpler. It only has five ingredients, after all – three of which are pantry staples. I also tried them with shallots in place of onions and they were lovely. If you’d like to get fancy, feel free to season the radishes and onions with dried herbs like rosemary or thyme. See more side dish recipes here!

Roasted Radishes in a skillet

Believe it or not, this was my first time trying roasted radishes, and I was a big fan! Funny, Madison loves raw radishes with salt which always shocks me as that is not typical kid food. But I personally never cared for them.

So when I get my friend Rebecca’s cookbook The Ultimate Guide to Vegetable Side Dishes (affil link) and saw this recipe I was so curious.

Rebecca says “Radishes can be polarizing, but I’m on a mission to make everyone love them – these Roasted Radishes and Onions are just the way to do it. They are tender, crisp-on-the-outside, sweet, and mild – yes, mild! Roasted radishes are so sublime; they’ll convert even the biggest radish hater.”

She’s right, I’ve been converted! Radishes are a also a great low-carb, keto vegetable, so this side is perfect if you’re watching your carbs. See all of my keto recipes here.

Her book is filled with 100 vegetable side dishes such as:

  • The World’s Best (and Easiest!) Baked Potatoes
  • Buffalo Cauliflower “Wing” Bites
  • Pepper Jack Corn Fritters
  • Garlicky Baked Asparagus Fries
  • Roasted Ginger-Sesame Green Beans

What are the benefits of eating radishes?

Radishes, a root vegetable, are low in carbs and calories and have no fat. A half- cup serving has just 19 calories and four grams of carbohydrates, plus one gram of fiber, making them good for digestive health. Radishes are also a good source of vitamin C, which helps boost immunity.

Do you peel radishes before cooking?

No, you do not need to peel radishes before cooking them. Just wash them and trim off the green tops.

How to Roast Radishes in the Oven

Roasting radishes can be done in three easy steps.

1. Put the radishes and onions on a rimmed baking sheet or cast iron skillet.
2. Drizzle olive oil over them and sprinkle with salt and pepper.
3. Roast for 30-40 minutes at 350 degrees, stirring every ten minutes.

What to Serve with Roasted Radishes

To turn roasted radishes into a low-carb dinner, serve them with roasted chicken, roast beef, or turkey with a salad on the side. If you’d like a side dish with carbs, my Smashed Sweet Potatoes, Rice Pilaf, or Instant Pot Mashed Potatoes would be delicious with these radishes.

radishesRoasted Radishes and Onions

More Roasted Vegetable Recipes You’ll Love:

Roasted Radishes and Onions

4.19 from 11 votes
If you don’t love radishes, this 5-ingredient Roasted Radishes and Onions recipe will definitely change your mind!
Course: Side Dish
Cuisine: American
roasted radishes
Prep: 10 mins
Cook: 30 mins
Total: 45 mins
Yield: 6 servings
Serving Size: 1 /2 cup


  • 2 large bunches radishes, about 1 pound each trimmed of the greens
  • 1 pound spring onions or shallots
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon kosher salt, plus more to taste
  • ½ teaspoon coarsely ground black pepper


  • Preheat oven to 425°F.
  • Halve the radishes or quarter any that are larger than a half dollar.
  • Cut the onions or shallots into wedges the size of the radish pieces.
  • Pile onto a rimmed cookie sheet or cast-iron skillet.
  • Drizzle the oil over the vegetables, sprinkle the salt and black pepper over the top and toss to coat, spreading the radishes and onions out into a single layer.
  • Roast for 10 minutes, lower the heat to 350°F, stir the vegetables, and roast for 20 to 30 more minutes, stirring every 10 minutes, or until the vegetables are deeply caramelized on the outside and tender on the inside.
  • Adjust salt as needed.

Last Step:

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Serving: 1 /2 cup, Calories: 69 kcal, Carbohydrates: 11 g, Protein: 1.5 g, Fat: 2.5 g, Saturated Fat: 0.5 g, Sodium: 167 mg, Fiber: 4.5 g, Sugar: 4.5 g


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19 comments on “Roasted Radishes with Onions”

  1. Avatar photo
    Jordan Klebig

    I don’t leave a lot of comments though I cook Skinnytaste recipes EVERY week, but this dish is sooooo good — radishes are so inexpensive and this preparation is super easy. My whole family eats it –even the 18 month old! Easy side dish, cheap, super tasty.

  2. Hi, tried this recipe the other night but did not find they got crispy and were sort of mushy. Did use some spices to toss them -garlic powder, s&p, smoked paprika, cut them in half and placed cut side down, flipped cuple of times. Definitely would not say they tasted anything like a potato as do many have said – any idea what I might have done wrong?

  3. Avatar photo
    Carin Ramirez

    Delicious! I skipped the onions and just roasted the radishes. I couldn’t stop eating them! Thanks for the great idea!

  4. Avatar photo
    teresa podlipny

    i loved this recipe!! The flavor profile of the radishes completely changes by roasting them!! They are sweet and delicious combined with the shallots. i will definitely make these again.

  5. Absolutely delicious!  Very surprising!

    I added cut up sweet onion, also. 

    Thank you for this low carb recipe. 

  6. Roasted these for dinner along with and it was just right. I think the shallots are a really nice touch. This is not an overpowering side dish. I will make this again.

  7. Avatar photo
    Candy JohnsonEich

    Wow! I made these tonight and they are DELISH!!! They really sweetened up nicely. I love radishes anyway, and these make them 1,000% better! Thanks for this! 

  8. This sounds really tasty! What do you think of using pearl onions? Would they hold up to the roasting?

  9. Hi Gina,
    A simple question about your oven… When baking, do you usually use a regular bake setting, or do you generally use a convection setting? I know many people do not have a convection oven, but I am guessing that you do and wonder how the two settings differ for a recipe like this?
    I love your site for the inspiration it gives to my kitchen…

    1. I have GE Profile convection oven, induction range.  As a general rule, reduce oven temp 25º when using convection setting.  And don’t cover your food with aluminum which defeats the purpose.  I don’t use convection setting for everything, but I do love the way my butterflied turkey/whole chicken come out truly tender and right amount of moist.  Just thought I’d  share….