Radishes – Roasted Quick & Tasty

radishesRadishes – Roasted

Radishes aren’t just for summer salads.  They are a root vegetable so they grow in the colder winter months in many areas.  And, just like most root vegetables, radishes are fabulous roasted.  If you haven’t like them before, roasting mellows the “bite” so it’s a wonderful introduction (or re-introduction) to the radish.

These I just quartered, tossed with coconut oil, balsamic vinegar, salt, and peper.  For a quick flavor change you can add a touch of dried thyme or rosemary.

Radishes Ingredients:

  • One bunch of radishes
  • 2 Tbs coconut oil
  • 2 tsp balsamic vinegar
  • ½ tsp sea salt
  • Fresh ground black pepper


  1. Preheat oven to 350 degrees.
  2. Wash radishes, remove roots and stems.  Wash greens and radishes, dry with paper towel.
  3. If radishes are larger, cut in half.
  4. Melt coconut oil.
  5. Whisk together oil, vinegar, salt and pepper.  Add radishes and greens, toss until evenly coated with oil.
  6. Spread in roasting pan or baking dish.  Bake for 10 minutes or until greens are crispy.  Remove greens.
  7. Continue roasting for another 5 minutes or until radishes are tender.


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About Kellie

Kellie Hill received her Bachelor of Arts from Willamette University in Speech Communication and a Bachelor of Science from Kaplan University in Nutrition, Health & Wellness.  She has a Nutritional Therapy Practitioner Certificate from Nutritional Therapy Association. Kellie has earned a Personal Trainer Certificate from American Sports & Fitness Association.


Kellie's philosophy is that there is no one-size fits all diet. Because of bio-individuality (each one of us is different), most diets will work for some people and not for others. We need to eat nutrient dense, whole foods that have been properly prepared - real food, as close to the form it was originally grown/raised in, prepared in a way that preserves or even enhances the nutritional value of the food.


She believes that it is important to investigate how the body is using the food as well as understanding what is happening in the bigger context of an individuals life.  She knows that we are obviously more than what we eat and that can have a very big impact on how the body deals with food. Kellie helps her clients identify and move toward their personal ultimate health goals.


Kellie is in private practice in Medford, Oregon. She consults with long-distance clients by phone and internet.


  1. Hi, I would never have thought of roasting a radish what a interesting way to eat them.
    Do you still get slight kick from them that’s the big question, something I’m going to try this weekend maybe with other roasted veg.

    • They still do have a kick. It is a bit more mellow, but not very much. Mixing them in with other roasted vegetables would be great. Let me know how it comes out! We can always post great recipe ideas here.

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