Side Dishes/ Vegetables

Roasted Radishes with Rosemary Balsamic Glaze

multicolored roasted radishes on a white dish on a blue cloth

Roasting brings out the sweetness in even the most hostile of vegetables, and I’m talking about you, radishes. I pick radishes out of salads and push them aside on plates because I don’t enjoy their bitter flavor. I’ll admit they crunch nicely and look pretty. Normally, I don’t look twice at radishes, but I found a particularly enticing bag of multicolored radishes at my organic supermarket, so I had to take it home.

But once purchased, those pretty radishes sat in my fridge. I wasn’t sure how to approach them. Eating radishes raw wasn’t an option for me. I considered slicing and sautéing them, but then I discovered a recipe for roasted radishes on the Kitchn blog. Roasting is easy, fast and brings out the sweetness even in aggressively bitter vegetables like radishes.

I wasn’t going to take any chances that the radishes would remain bitter, even after roasting, so I tossed them with a rosemary balsamic glaze. It enhances the sweet, juicy flavor of the roasted radishes.

Springhouse Turtle Eats

Roasted Radishes with Rosemary Balsamic Glaze

By Springhouse Turtle Serves: 4
Prep Time: 15 minutes Cooking Time: 12 minutes Total Time: 25 minutes

Roast radishes quickly in a hot oven. They'll retain their juiciness while releasing their sweetness.


  • 1 tablespoon balsamic vinegar
  • 2 tablespoons coconut sugar
  • 2 tablespoons filtered water
  • 2 teaspoons finely chopped fresh rosemary (or 1/2 teaspoon dried)
  • 1 pound radishes, tops and bottoms trimmed
  • Olive oil
  • Salt and pepper



Preheat the oven to 425 degrees F.


In a small saucepan, mix the balsamic vinegar with the coconut sugar and water.


Add the fresh rosemary, bring the mixture to a boil, turn down the heat and allow to simmer until reduced by half, 3-5 minutes.


Remove from heat and keep warm.


Trim the tops and bottoms of the radishes and cut them in half.


Place them cut side down on a baking sheet.


Sprinkle with salt and pepper.


Drizzle with olive oil.


Roast the radishes at 425 degrees F for 10-12 minutes.


Remove from oven and put the radishes into a bowl.


Toss with rosemary balsamic glaze and serve immediately.

Slice the radishes in half, drizzle with olive oil, dust with salt and pepper and put them in a hot 425 degree F oven for 10-12 minutes.

Roasted radishes are wrinkled, but still juicy.

Put the radishes in a bowl and eat as is or toss with rosemary balsamic glaze.

Springhouse Turtle Eats


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