Roasted Radishes with Chimichurri Sauce
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Roasted Radishes with Chimichurri

This super simple Roasted Radish side dish packs a big punch. If you’ve never had Roasted Radishes before, you’re missing out.

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The Story Behind this Recipe

Radishes are most often eaten raw. They are a pretty classic and typical salad garnish. In this application, a little bit goes a long way. While they certainly have their place, the spicy, peppery taste of raw radish can easily overpower everything else on your plate.

To be honest, I’ve never really been crazy about them when eaten this way.

But I was absolutely amazed the first time I ever put a roasted radish in my mouth. At that time, I was the Sous Chef at a little hole in the wall Bistro on the Upper West Side of Manhattan. One day my chef handed me a bag of radishes and instructed me to prep them and roast them in the oven for a special he wanted to run that night.

I thought he might have been drinking that day.

And then I tasted one. And it all became clear.

The flavor was subtle and delicate, almost buttery with a really delightful bitterness that reminded me of everything I love about all of my other favorite roasted root vegetables.

I was instantly hooked.

Here, roasted and tossed in a ridiculously delicious Chimichurri sauce that you’ll want to put on … well … everything, the simple radish really shines.

When they’re in front of me, I just can’t stop eating them.

What’s Great About this Recipe?

Let’s face it.

Roasting is a really great way to cook. It’s perfect for bringing out the flavor in a wide range of different ingredients. Of course, you also get the added bonus of completely hands off cooking which makes it a perfect way too cook your weeknight meals.

That’s why roasting continues to be one my favorite basic cooking methods.

This dish of roasted radishes couldn’t be easier to make. Just toss them in a bowl with some olive oil, salt and pepper and pop them in the oven. The addition of chimichurri sauce really turns them into something really special.

Did I mention you’ll want to put this sauce on everything?

I did?

It’s worth saying again.

Do I Need Any Important Equipment to Make this Recipe?

Not much to report here. You’ll need a sheet pan to roast your radishes. This 2-pack from Amazon Basics is really affordable and it comes with 2 wire cooling racks. Score!

I also really like to use a blender to make my chimichurri sauce. It’s so convenient and I love how it makes my chimichirri more “sauce-like.” I used my Ninja Foodi Smoothie Bowl Maker for this recipe. It just can’t be beat for smaller jobs.

Ingredients and Substitutions

ingredients for roasted radishes with chimichurri sauce

Scroll down to the recipe card for a full list of ingredients and amounts.

  • Radishes: I feel like a “DUH!” is warranted here.

The rest of the ingredients are for the chimichurri sauce. You conceivable just skip this part and eat your roasted radishes plain (they’d still be delicious), but please give yourself the gift of trying this sauce.

  • Parsley: Parsley is an absolutely essential ingredient in chimichurri sauce.
  • Cilantro: a 50/50 mix of parsley and cilantro is the first step to elevating your sauce to perfection.
  • Garlic: We’ll be roasting our garlic for the chimichurri. This might not be typical but man is it good.
  • Roasted Jalapeño: Also not necessarily typical but oh so good. The heat level for this sauce is highly customizable but you could also leave it out.
  • Capers: We’ll use about a tablespoon. It really adds a little something to this sauce. You can skip it but I wouldn’t.
  • Lime Juice: A touch of acidity will make our sauce perfect.
  • Olive Oil: Along with parsley and garlic, olive oil is the other essential chimichurri ingredient.
Are radishes better cooked or raw?

This is going to be a matter of personal preference. But what I will say is that the taste couldn’t possibly be more different. While the taste of a raw radish can be strong and overpowering, a cooked radish is much milder. So even if you hate the flavor of raw radishes, give them a shot. You might be surprised.

What do roasted radishes taste like?

I would describe the taste of roasted radishes to be mild and delicate with a slight bitterness that’s really nice. I’d compare them to the taste of a roasted turnip.

Can I make this ahead of time?

Your roasted radishes will taste best when they’re fresh, but they’ll also reheat nicely in the microwave. You can feel free to make your chimichurri sauce a day or two before serving if you’d like. It will also keep very well in the fridge for a week or so.

Can I freeze this?

I wouldn’t recommend freezing this recipe.

What can I serve this with?

This side dish is absolutely perfect for grilling season. It will go great with a wide range of meat, poultry and seafood entrees.

How to Make this Recipe?

radishes on a sheet tray for roasting

Lightly trim off the tops and bottoms of your radishes and cut them in half. Season them with kosher salt, black pepper and olive oil and toss them in the oven.

Leave them in the oven until they are tender. You’ll know when they’re almost ready because they’ll start to brown and shrivel up.

This would also be the perfect time to roast the garlic and jalapeño for your chimichurri sauce.

chimichurri ingredients in a blender

Peel your jalapenos. For a milder sauce, remove the seeds and ribs (recommended). Squeeze your roasted garlic out of its skin. Add all of your sauce ingredients to the blender and process until smooth. Season to taste with kosher salt.

You Roasted Radishes are Ready!

roasted radishes and chimichurri sauce

You’ll want to eat this fresh out of the oven if possible. Just look at them though.

So beautiful! And perfect for grilling season.

How do they taste?

Nicely done chef.

Did You Make this Recipe and Love it?

If you made this recipe and loved it, please remember to leave your honest rating down in the comments below. You can also share this post on social media or Pin it on Pinterest.

If you like this Roasted Radish recipe, then you’ll also love my Avocado, Corn and Tomato Salad and my Stewed Black Beans. For a perfect Summer dessert, check out my Coconut Mojito Sorbet.

Until next time, if you need me, I’ll be in the kitchen.

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Roasted Radishes with Chimichurri Sauce

Roasted Radishes with Chimichurri

Jason DeLeo
This super simple Roasted Radish side dish packs a big punch. If you've never had Roasted Radishes before, you're missing out.
Prep Time 10 minutes
Cook Time 42 minutes
Course Side Dish
Cuisine American
Servings 2 cups


  • 1 lb radishes

For the Chimichurri

  • 1 c parsley
  • 1 c cilantro
  • 1 large head garlic
  • 2 small jalapenos
  • 1 tbsp capers
  • 1 tbsp lime juice
  • 1 c olive oil
  • kosher salt to taste


  • preheat an oven to 425 degrees
  • lightly trim off the tops and bottoms of the radishes. Cut them in half. Season with kosher salt and black pepper. Toss them in enough olive oil to lightly coat all the radishes. Lay them out on a sheet tray lined with parchment paper.
  • Roast the radishes in the oven until they are tender and start to shrivel and brown lightly (about 45 minutes).

For the Chimichurri Sauce:

  • Roast the jalapenos and the garlic.
  • Peel the jalapenos. For a milder sauce, you can also remove the seeds and ribs (recommended).
  • Add all of the ingredients to your blender and process until smooth. Season to taste with kosher salt.


  • These roasted radishes would be delicious on their own, but don’t skip the chimichurri sauce. It really takes things to another level. 
  • This recipe will make enough chimichurri to serve along with your chosen main course. Leftovers sauce can be stored in the refrigerator for 7-10 days. You can also halve the recipe to make less.
  • Traditionally chimichurri sauce is made by hand. If you’d prefer not to use a blender, you can feel free to make your sauce this way. It won’t be as smooth.

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