These roasted radishes and their greens come out of the oven wilted, gorgeous and delicious. Granted, roasting radishes loses their crunchy texture and peppery bite, but they’re still fabulous along side their savory roasted greens and round flavors of balsamic vinegar. What you have after a few quick minutes of roasted love is a satisfying bowl of roasted veggies that taste almost like roasted turnips.

An added bonus is the delightful, delicate crispness of the radish greens when roasted. That was one factor which surprised us on how delicious it turned out. They have just enough thickness that they can crisp up without disintegrating, becoming a beautiful fan carrying the balsamic vinegar’s delicate sweetness into your mouth.

Recipe by: White on Rice Couple
Serves: 2
Prep Time: Quick & Easy


1 bunch of radishes with tops (about 10 radishes)

2 tablespoons extra virgin olive oil

2 teaspoons balsamic vinegar

0.5 teaspoons fine grey sea salt

1 black pepper to taste

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1. Preheat oven to 350 degrees.

2. Wash radishes, removes roots and remove stems. Blot dry with paper towel. If radishes are big, cut them in half.

3. In large bowl, combine olive oil, balsamic vinegar and salt. Whisk ingredients together. Toss in radishes and greens until everything is coated evenly with oil.

4.  Spread out radishes and greens on roasting pan or baking dish. Bake in oven for about 10 minutes or until the greens are crispy. Remove the greens and continue roasting the radishes for about another 5 minutes or until tender.