Roasted Spring Vegetables
Healthy Choices,  Low-Carb,  Recipes,  Salads & Side Dishes,  Vegetarian

Roasted Spring Vegetables {featuring Radishes}

Roasted Spring Vegetables

Roasted Spring Vegetables

I was so pleasantly surprised to learn how wonderful radishes are when oven roasted.  It never even occurred to me to cook them.  To me radishes were only served as part of a veggie tray.  Growing up, I remember mom making ‘radish roses’ and serving them on a nibble tray during the cocktail hour.  I tried to like them. Just didn’t.

Roasted Spring Vegetables

Flash forward into adulthood with a seasoned palate and sense of culinary adventure, I can now say I welcome radishes with open arms and mouth.  I’ve learned to love them raw, especially in salads but I now also enjoy them roasted.

We already know that roasting veggies is a great way to enhance their flavors.  What was once bitter becomes slightly nutty and sweet.  In the case of radishes, there is less bite with a nice mild flavor.  Delicious.

Roasted Spring Vegetables2
Roasted Spring Vegetables

Roasted Spring Vegetables

Libby with Lemony Thyme
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4


  • 1 lb. of fresh veggies such as radishes, Brussels sprouts, onions
  • 2 Tbl. olive oil
  • salt & pepper


  • Preheat oven to 400 degrees.
  • Trim veggies and slice if necessary. Toss in olive oil with salt and pepper.
  • Spread on a shallow baking sheet in a single layer. Roast for 15 minutes, stir and continue roasting for an additional 10 – 15 minutes or until lightly browned and tender.


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