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These Oven Roasted Radishes and Brussels Sprouts are an easy side dish for any day of the week, but especially beautiful and festive on a holiday table. Ready in just 30 about minutes.
In need of a quick and easy side dish?
Want to brighten up your holiday spread?
These Oven Roasted Radishes and Brussels Sprouts bring a beautiful pop of color and are healthy and delicious!
Roasting the vegetables gives them a lovely caramelization and really mellows out the radishes. If you think you don’t like radishes or brussels sprouts, you’ve gotta try this dish!
Ingredients you need
Ingredient notes and substitutions
Radishes ~ Red radishes tend to have a peppery, spicy bite when eaten raw. Roasting them mellows out their sharp flavor and makes them buttery and sweet.
Your basic red radish works great here. They’re inexpensive and available all year round. No need for a fancy variety.
Brussels sprouts ~ Look for brussels sprouts that are bright green and with tightly packed leaves. Get rid of any outer leaves that are brown or yellow.
Herbs ~ I use dried thyme, salt and pepper for this recipe. Rosemary, oregano, and parsley would all work. Or you could go simple and just do salt and pepper. Switch it up to whatever suits your mood.
Oil ~ A bit of oil will help the vegetables caramelize and brown.
How to make the recipe
Cut the radishes and brussels sprouts into similar size pieces. You may need halve some and quarter others, depending on their size. Just make sure they are all relatively the same so they cook evenly.
Place the chopped veggies in a bowl (1), drizzle with oil, sprinkle with thyme, salt and pepper, and mix well (2).
Spread them out into one even layer on a parchment lined rimmed baking sheet (3). Roast until the edges are caramelized and have started to brown (4).
Storage/Reheating
Store leftovers in an air-tight container in the fridge for 3 to 4 days.
To reheat, sauté them in a skillet over medium heat until warmed through.
I do not recommending freezing these oven roasted radishes and brussels sprouts.
Pro tips for success
~ Use a bit of oil to ensure crispy skins and caramelized edges.
~ Do not overcrowd the pan. Make sure to spread the vegetables out into one single layer with a bit of space in between each one. If you don’t have enough room on one pan, use two!
~ Roast until the vegetables are tender (pierced easily with a knife or fork) and edges are browned and crispy.
~ These roasted radishes and brussels sprouts are best served immediately out of the oven.
FAQs
When radishes are cooked, their signature spicy flavor mellows out. They become juicy, buttery, and sweet.
Yes, radishes are healthy whether you eat them raw or cooked. They are low in calories and almost fat-free. They are high in vitamin C and also contain folate, potassium, calcium, zinc, and B vitamins. [source]
Yes, you can freeze roasted radishes, but they won’t be as crispy upon reheating as when they are first roasted.
More vegan radish recipes
- Raw Corn Radish Salad
- Avocado Toast
- Quinoa Power Breakfast
- Kidney Bean Salad
- Veggie Tortilla Rollups
- Quinoa Veggie Bowl
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Oven Roasted Radishes and Brussels Sprouts
Recommended Equipment
Ingredients
- 16 ounces brussels sprouts trimmed and halved
- 16 ounces radishes trimmed and halved
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh lemon juice
- 1 teaspoon dried thyme
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
- Place all ingredients in a large bowl and toss well to combine.
- Spread out the vegetables in a single layer on the prepared baking sheet.
- Roast for 15 minutes. Stir the veggies and spread them back out into one even layer.
- Roast another 5 to 10 minutes until the vegetables are starting to brown and crisp up on the edges.
- Serve immediately.
Notes
Storage Store leftovers in an air-tight container in the fridge for 3 to 4 days. To reheat, sauté them in a skillet over medium heat until warmed through.
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