• Skip to main content
  • Skip to primary sidebar

Kudos Kitchen by Renee

menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
    • Facebook
    • Instagram
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Facebook
    • Instagram
    • YouTube
  • ×
    Home » Side Dish Recipes » Vegetable Recipes

    Published: Feb 22, 2024 · Modified: May 23, 2025 by Renée · This post may contain affiliate links · 2 Comments

    Roasted Radishes with Coriander and Honey

    Jump to Recipe
    Pinterest image for Roasted Radishes with Coriander and Honey along with a title text.

    If you've never tried Roasted Radishes, you're in for a treat. They are mild, sweet, and utterly addicting, especially with the complimenting flavors of ground coriander and honey.

    A white bowl with red Roasted Radishes and greens.

    There aren't a lot of radish recipes on my site, but the few I have are well worth mentioning. Both of the recipe posts below are older and need updating, but the actual recipes themselves are delicious and worthy of making.

    Roasted Radish Rolls are a fun and unique yeast dough recipe that takes advantage of the excellent flavor profile of roasted radishes I'm talking about today, and the other recipe is Compound Radish Butter with Thyme, which is my take on the classic French snack of salted radish and butter sandwiches.

    This recipe post and its contents may include affiliate links for your consideration. I may earn a commission from qualifying purchases, but your prices are never increased as a result. Thank you.

    Table of Contents Found Here
    • The ingredients:
    • Ingredient information:
    • Kitchen tools and equipment needed:
    • What I wrote about this recipe in 2011
    • Roasted radishes rule!
    • What does a roasted radish taste like?
    • Are the leaves of red radishes edible?
    • How to sauté fresh radish leaves:
    • What are the health benefits of radishes?
    • Find out more about the health benefits of radishes and their leaves.
    • How to make Roasted Radishes with Coriander and Honey along with the sauteed radish leaves:
    • Are the radish leaves necessary for this recipe?
    • What is coriander?
    • How long will radishes keep in the refrigerator?
    • More seasonal spring vegetable recipes for you:
    • Printable Recipe Card
    • Please comment if you've made this recipe.

    Subscribe to my Kudos Kitchen channel on YouTube. IT'S FREE!! Thanks, and I can't wait to see you there!!

    The ingredients:

    *Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.

    instacart logo
    Walmart logo
    The visual ingredient list for making Roasted Radishes with Coriander and Honey.

    Ingredient information:

    • Red Radishes are typically the easiest to find in the market and the standard radishes most people grow in their gardens. They have a peppery flavor and firm texture when eaten raw.
    •  Olive Oil is always the oil I reach for for roasting vegetables. It imparts a light fruity flavor and pairs nicely with the radishes. Feel free to substitute your favorite oil for this recipe.
    •  Butter brings additional flavor to this party. There isn't any roasted vegetable that won't benefit from the taste of butter. I always use salted butter.
    •  Ground Coriander adds brightness and freshness. To me, ground coriander has a light citrusy note that rounds out the flavors of roasted radishes.
    •  Honey does just what you'd expect; it ever so slightly sweetens the radishes and plays well with the bright, citrusy coriander.
    •  Nutmeg (optional if making the sauteed radish greens) is one spice I always use when cooking any leafy greens—Nutmeg's earthy, nutty flavor pairs well with any deep green vegetable.
    •  Salt is necessary in ALL recipes to bring out flavor. I always use a coarse kosher salt, or you'll notice in the video that I used a pink Himalayan salt.

    Kitchen tools and equipment needed:

    • rimmed baking sheet
    • aluminum foil (optional) or parchment paper
    • olive oil spray
    • large mixing bowl
    • chef's knife
    • cutting board
    • colander (for washing the radishes)
    • salad spinner (optional, if sautéing the leaves)
    • large skillet (optional, if sautéing the leaves)
    • measuring spoons
    • slotted spatula or wooden spoon
    • nutmeg grater (optional, if sautéing the leaves)

    Save this for later.

    We'll email this post to you, so you can come back to it later!

    Email forwarding service for saving information.

    What I wrote about this recipe in 2011

    When we planted our raised bed garden, the thing I was most excited about was being able to have a seasonal abundance of our favorite veggies to do with as we pleased.

    A white plate filled with quartered Roasted Radishes along with some green radish tops on the plate.
    One of the original 2011 roasted radish photos.

    The first harvest we got yesterday was a bunch of radishes. I brought them inside, washed them, and then tasted one. Oh Boy! This was unlike any radish I ever remember.

    My mouth was shocked by how tremendously sharp, bitter, and peppery a freshly picked radish could be. Even my eyes started to water. 

    I don't recall radishes ever packing that sort of punch before. 

    I started to wonder what in the world I was going to do with this bunch of firecrackers sitting on my kitchen counter. 

    I seriously doubted anybody would be brave enough to eat them raw and that these would surely overpower anything and everything else.

    I was a little stumped.

    Then, I was chatting with a Twitter friend of mine, Winnie Abramson, of Healthy Green Kitchen, when she asked if I'd ever tried cooking radishes. 

    Why no, as a matter of fact, I hadn't.

     She mentioned that she loves to add radishes to stir-fry recipes. 

    Wow! I'd never even considered cooking them before. 

    That got me thinking...

    Roasted radishes rule!

    As of the past few years, one of my favorite ways to cook vegetables has been to roast them at high temperatures in the oven.

    Little did I think I'd actually be doing this with radishes. But can I tell you something? It works, and they're so yummy!

    A spoon in a white bowl of Roasted Radishes with sauteed radish greens.

    What does a roasted radish taste like?

    They're soft and slightly sweet with a mild nutty flavor that you wouldn't typically expect from a radish. When roasted, their peppery flavor isn't intense or harsh. The mellow flavor is perfect on its own or when added to salads for a little something unexpected.

    Are the leaves of red radishes edible?

    Yes, and they're an excellent source of fiber. It is also suggested that the nutrients in the leaves could also help with memory function.

    How to sauté fresh radish leaves:

    Thoroughly wash, dry, and chop fresh radish leaves. Add the prepared radish leaves to a large skillet over medium heat with 1 tablespoon butter and 1 tablespoon olive oil. Add a pinch of salt, pepper, and freshly grated nutmeg. Stir. Cover and cook for 3-4 minutes. Remove cover, stir, taste, and adjust seasonings as needed. Serve with toasted radishes.

    What are the health benefits of radishes?

    There are many.

    Radishes may help rid the liver of harmful toxins. They also have antifungal properties, which can stop the growth of fungi that cause infections in the body.

    Find out more about the health benefits of radishes and their leaves.

    How to make Roasted Radishes with Coriander and Honey along with the sauteed radish leaves:

    Are the radish leaves necessary for this recipe?

    No, not at all. But, if you're looking for a way to utilize almost the entire plant from root to tip, sautéing the radish greens and serving them along with the roasted radishes (pictured) is the way to go!

    What is coriander?

    Coriander are the seeds from a cilantro plant. Coriander can be used whole, in seed form, or ground into a powder. Coriander has a bright, fresh flavor.

    How long will radishes keep in the refrigerator?

    Sadly, the radish leaves will only last a day or two in the refrigerator before they wilt and become unusable.

    To store the leaves:

    1. Remove the leaves from the radishes and wash them thoroughly, discarding any wilted or damaged leaves.
    2. Dry the leaves well and wrap them in paper towels.
    3. Store the wrapped radish leaves in a zip-top bag in the refrigerator's crisper drawer along with the date, and use them within one to two days.

    Radishes can be stored in the refrigerator for 5-7 days when immersed in water in a covered glass jar or glass container. Every 2-3 days, drain the old water from the jar and replenish it with clean, fresh water.

    More seasonal spring vegetable recipes for you:

    Asparagus with Breadcrumbs is delicious fresh asparagus made even tastier when covered with the beautiful texture of breadcrumbs lightly flavored with onion and lemon.

    Creamy Mushrooms and Spinach can be served as a side dish, a healthy and hearty vegetarian main course, or as a sauce to spoon over a baked potato, noodles, or steak. It only takes about 15 minutes to make, so it's perfect whenever you want to dress up a dinner plate with something extra special!

    This Healthy Broccoli Salad with sweet and sour dressing is just what the title suggests. Sweet, sour, healthy, and utterly delicious!

    Red Roasted Radishes in a bowl with a spoon.

    When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.

    Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!

    Printable Recipe Card

    A white bowl filled with Roasted Radishes and greens.

    ROASTED RADISHES WITH CORIANDER AND HONEY

    Renee Goerger
    If you've never tried Roasted Radishes, you're in for a treat. They are mild, sweet, and utterly addicting, especially with the complimenting flavors of ground coriander and honey.
    Have you made this recipe?Please Comment and Rate
    Print Recipe Pin Recipe Save recipe Save this recipe
    Prep Time 12 minutes mins
    Cook Time 19 minutes mins
    Total Time 31 minutes mins
    Course Vegetables, Vegetables - Side Dish, vegetarian
    Cuisine American
    Servings 4 servings
    Calories 47 kcal

    Equipment

    • baking sheet
    • aluminum foil optional
    • parchment paper optional
    • cooking spray
    • chef's knife
    • cutting board
    • colander
    • Mixing Bowls
    • measuring cups and spoons
    • salad spinner optional, if sautéing the leaves
    • nutmeg grater optional, if sautéing the leaves
    • wooden spoon optional
    • slotted spatula optional
    • large skillet with lid optional, if sautéing the leaves

    Ingredients
     
     

    • 1 bunch (about 3 cups) radishes Leaves removed (reserve if making sauteed radish leaves). Cleaned and halved or quartered.
    • 2 tablespoon olive oil
    • ½ teaspoon coarse salt or to taste
    • 1 teaspoon ground coriander
    • 1 tablespoon honey
    Get Recipe Ingredients

    Instructions
     

    • Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius)
    • Place the prepared radishes in a large bowl. Add the olive oil and toss the radishes to coat them in oil. Sprinkle with salt and ground coriander.
    • Add the radishes in an even layer to a rimmed baking sheet that has been lined with aluminum foil.
    • Roast the radishes on the center rack of a preheated oven for 10 minutes. Remove from the oven and turn them with a spatula before returning them to the oven to roast for an additional 10-12 minutes until they're lightly golden and soft.
    • Remove them from the oven and drizzle them with honey. Toss and serve with sautéed radish greens (shown) if desired.

    Notes

    TO MAKE SAUTEED RADISH GREENS: 
    Thoroughly clean and chop radish leaves. Add them to a large skillet over medium heat with 1 tablespoon butter and 1 tablespoon olive oil. Add a pinch of salt, pepper, and freshly grated nutmeg. Stir. Cover and cook for 3-4 minutes. Remove cover, stir, taste, and adjust seasonings as needed. Serve with toasted radishes.
     
    Store any leftovers in an airtight container for up to 5 days.
    Roasted radishes are not recommended for freezing.

    Nutrition

    Serving: 1servingCalories: 47kcalCarbohydrates: 4gProtein: 0.02gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gSodium: 291mgPotassium: 5mgFiber: 0.02gSugar: 4gVitamin A: 1IUVitamin C: 0.2mgCalcium: 1mgIron: 0.1mg

    I sincerely hope you'll enjoy today's delicious roasted vegetable recipe featuring radishes and their greens as much as I've enjoyed bringing it to you!

    A white bowl filled with Roasted Radishes and greens.

    Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!

    Please don't forget to like and follow me across all of my SM channels, and while you're at it stop by and say hello! I'll be looking for you! 🙂

    FACEBOOK, INSTAGRAM, TIKTOK, YOUTUBE, KUDOS AMAZON SHOPPING,

    and PINTEREST

    Until we eat again, I hope you have a delicious day!

    Selfie of Renee of Kudos Kitchen by Renee
    Custom Renee Signature

    More Vegetable Recipes

    • A pair of cooking tongs in a skillet with cooked flank steak and squash.
      Garlic Butter Flank Steak, Zucchini, and Summer Squash
    • Fresh apples and pears behind a bowl of cucumber and fruit salad.
      Cold Cucumber Salad with Apple and Pear
    • Four Italian Stuffed Bell Peppers in a red casserole dish topped with cheese.
      Italian Stuffed Bell Peppers
    • A fluted white bowl filled with Oil and Vinegar Veggie Pasta Salad.
      Oil and Vinegar Veggie Pasta Salad

    Reader Interactions

    Comments

      Please tell me what you think... Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      By submitting this comment you agree to share your name, email address, website and IP address with Kudos Kitchen by Renee. This information will not be used for any purpose other than enabling you to post a comment. *

    1. The Vanilla Bean Baker says

      July 03, 2011 at 5:59 pm

      Isn't the blogging world wonderful! Between you and Winnie, you certainly came up with a lovely way to serve this bounty from your garden. The roasted radishes look delicious!

      Reply
    2. Mardi @eatlivetravelwrite says

      July 02, 2011 at 9:29 pm

      I will definitely be making this sometime next week with the gorgeous French radishes I am seeing in the markets here. Thanks for posting - I never would have thought to do this!

      Reply

    Primary Sidebar

    Renee of Kudos Kitchen by Renee holding a cast iron skillet cornbread.

    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

    More →

    Fast and Easy Dinners

    • A salsa sloppy joe sandwich in a small cast iron skillet with avocado slices and a sesame seed bun.
      Salsa Sloppy Joes
    • A stack of Burrito Dogs with some ketchup and mustard in the background.
      Burrito Dogs (aka Dogs in a Blanket)
    • Four Caprese Sausage Sandwiches on a platter with tomatoes and fresh basil.
      Caprese Sausage Sandwich
    • A stack to Burgerdillas on a wooden cutting board.
      Burgerdillas - Burgers in Tortillas

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit

    As an Amazon Associate, I earn from qualifying purchases. When I find a great product or service I like to share it with my readers. For additional information please view my privacy policy.

    Copyright © 2025 Kudos Kitchen by Renee

    14 shares
    • Pinterest
    • Facebook
    • Email
    • Save
    • Flipboard
    • Threads
    • Messenger
    • Bluesky