Roasted Watermelon Radishes – A How To

These watermelon radishes are CRAZY! They are just gorgeous, and are even more tasty! After you roast them, the taste is very root vegetable, but with a little something extra. Roasting these beauties are your gateway to whatever! Throw them in a salad, add them to a stir fry, or just eat them on their own…the sky is the limit!

Roasted Watermelon Radishes 


  1. 4 watermelon radishes – chopped to small/medium wedge size
  2. 2 Tbsp Oil (I used olive)
  3. Salt + Pepper to taste

What you’ll need to succeed 

  • 1-2 baking dishes
  • Parchment paper (optional – if you use parchment paper, use 1/2 tbsp less oil)

  1. Preheat oven to 375°.
  2. Mix cut watermelon radishes with 1.5 tbsp. oil (or 1 if you’re using parchment paper.)
  3. Place the watermelon radishes onto the baking dishes.
  4. Roast radishes, stirring occasionally, until fork tender. For me, this took about 55 minutes.
  5. Drizzle with remaining 1/2 tbsp. oil and add salt + pepper if desired.

Now from here, what you use these beauties for is up to you! I used them for two different dishes, and they fit in perfectly! Do not be alarmed by the look of them after cooking – they certainly are not as pretty as when they went into the oven.
I’ll be featuring one of the recipes I used to incorporate these beauties into my diet this Thursday! Stay tuned pals!

Original Recipe Found on:
Originally posted January 11/16.

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