20 Radish Recipes That Prove The Root Vegetable Is Great Raw AND Roasted (2024)

Table of Contents

Pasta Primavera Classic Banh Mi Brown Butter Radish Crostini Fauxtato Chips Bacon Pea Salad Grilled Swordfish with Hazelnut Miso Sauce Kimchi Tofu Stew Pickled Daikon Bánh Mì Kebabs Beet-Pickled Pickles Tofu Banh Mi Garden Greens and Pumpernickel Panzanella Sliced Radish and Radish Leaf Toasts with Lemon Butter Radish and Celery Salad with Lemon-Tarragon Dressing Spring Salad with Radishes Miso-Glazed Radishes Garlicky Roasted-Radish Bruschetta Vegan Caesar Salad Shaved Carrot and Radish Salad Hot Honey-Roasted Salmon and Radishes FAQs References

20 Radish Recipes That Prove The Root Vegetable Is Great Raw AND Roasted (1)

When you think of root vegetables, we bet you think of ones like carrots, potatoes, beets, and onions. While we’re all about all those more classic options (seriously, we LOVE potatoes), we’d love to shine some light on an oft overlooked option, the humble radish. Spicy when raw, mild when roasted, radishes add color and crunch to every recipe they’re in. TikTok is even questioning if radishes are the new cauliflower? We’re not sure we’d take it that far, but they are pretty impressive—check out our 20 radish recipes for ideas on what to do with these unappreciated beauties.

What do we mean when we say radish? The number of different varieties is nearly endless, but the most common are red radishes (red/pink skin, white on the inside—also known as table radishes), watermelon radish (light green on the outside, brilliantly hot pink or purple on the inside), daikon radish (long, usually white Asian radishes), French breakfast radishes (similar to red radish, but extra long and spicy), and Easter radishes (technically multiple types sold in a colorful red, pink, purple, and white bunch). They can largely be used interchangeably, though there are definitely applications that do better with one or another.

You’ll often see radishes on top of Mexican food like tacos or alongside a veggie dip as crudité, and if you’re new to them, we definitely recommend slicing up some red ones and trying them as a garnish. They can add a lovely bite and crunch to almost anything, and will take your presentation to the next level. Check out our brown butter radish crostini or bacon pea salad to see what we mean—we could have added a number of other vegetables instead, but we love the pop of pink and earthy spice radishes bring to the plate. Want to branch out further? You’ve gotta try daikon radishes. You may have already encountered them without even knowing—they’re a staple in recipes like Korean kimchi and Vietnamese banh mi, and are great pickled. Check out our pickled daikon (we add turmeric to ours to make it a delightful yellow) or our beet-pickled pickles (beets turn them a gorgeous bright pink). If the mild spice of all these is a turn off, don’t worry—try cooking them instead! When sautéed or roasted, they become incredibly sweet and tender, without losing their color or crunch. Check out our pasta primavera or our grilled swordfish with hazelnut miso sauce recipes to see how they can elevate a dish.

Oh, and in case you’re wondering, horseradish (a staple in Bloody Mary’s and shrimp co*cktail sauce) is not a radish. The more you know!

Want more spring produce inspiration? Check out our favorite rhubarb recipes, asparagus recipes, and strawberry desserts too.