Roasted Radishes


Roasted Radish Ingredients

  • 3 bunches of radishes with their leaves
  • 3 table spoons of pomegranate molasses (may substitute balsamic vinegar)
  • 5 table spoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • pink Himalayan sea salt to taste


Roasted Radish Prep

  • Use a paring knife separate the radishes from their greens
  • Wash the radishes and the greens
  • Roughly cut the radishes into large pieces
  • Using a paring knife, separate the greens from the tough stems and julienne them.  Soak them in water and let the sand fall to the bottom.  Remove the greens from the water.  You may have to soak several times until there is no more sand in the water you are using to wash the greens.
  • Dice the onion
  • Mince the garlic


  • Place radishes in an oven proof dish with 2 table spoons of olive oil and 2 grinds of pink Himalayan salt.
  • Roast in a 400 F oven until radishes are tender (about 12 minutes.)


  • Place a pan on medium heat.  Add the onion, garlic and 3 tablespoons of olive oil.  Add 3 grinds of pink Himalayan sea salt

Radish Greens Cook 1

  • Cook the onion mixture till brown (about 8 minutes.)

Radish Greens Cook 2

  • Add the pomegranate molasses

Radish Greens Cook 3

  • Add the radish greens.  Stir together and cover with a lid.

Radish Greens Cook 4

  • Let greens wilt for 2 minutes and add the roasted radishes

Roasted Radish Feautue


ENJOY.  The radishes get tender and their sharp flavor mellows out.  I served this as one of our Thanksgiving sides.  My family loved it.

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