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Roasted Radishes

One of the first crops of spring, French breakfast radishes have red shoulders, white tips, and varying degrees of spiciness.

Roasted Radishes

Photography: Raymond Hom

Source: Martha Stewart Living, April 2011


  • Radishes
  • Extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • Fresh lemon juice


  1. Toss radishes with oil. Season with salt and pepper. Roast on a
    baking sheet at 450 degrees, stirring once, until slightly tender and
    charred, about 15 minutes. Sprinkle with salt. Drizzle with lemon juice.

Reviews (3)

  • melody177 8 Dec, 2012

    So easy and tasted great. Texture was like little potatoes, but much better. Totally keeping this recipe!

  • meg1027 30 Mar, 2012

    Neither my husband nor I have ever liked radishes, but lately our CSA has been loading us up. After trying this recipe, we have both changed our minds! So simple and so delicious!

  • jenipants 2 Nov, 2011

    These were strangely good. I've never roasted radishes before, it mellowed their bite and the lemon juice was a lovely complement.

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