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.
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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. Another great kid-friendly side dish is my peanut butter green beans.
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.
Storage and Recipe FAQs
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.
Store leftover radishes in an airtight container in the fridge for up to 5 days. For best results, reheat in the oven although you can also microwave them.
More Veggie Side Dishes
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Recipe
Roasted Smashed Radishes
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.
- 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.
Equipment
- Strainer
- Baking sheet
Notes
- 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.
Jen says
My kids love these smashed radishes but hate radishes in general. These taste so similar to smashed potatoes. The crispy edges are the best part!