Sides

April 20, 2020

Garlic Parsley Roasted Radishes

Garlic Parsley Roasted Radishes are a light, fresh, spring dish. This dish is completely whole-food plant-based and oil-free!

Garlic Parsley Roasted Radishes

When I think of spring I immediately think of blooming flowers and tons of pastel colors. I love how the whole of creation comes back to life during this time.

And I love seeing that in food. Not only is eating seasonally good for our biological clocks and for local businesses, it is great to know that you are eating a food at the peak of freshness. Eating foods that have been recently harvested is one of the best ways to maximize nutritional benefit.

Plus, when the food is as beautiful and springy as these radishes, it's actually a joy to eat them.

I made a recipe similar to this for my Easter dinner and my favorite part of the meal was the absolutely gorgeous color of cooked radishes. When radishes are raw they are bright red, but as they cook their color softens to a rosy shade of pink. Beautiful!

Another beautiful thing? How easy this radish dish is. Garlic Parsley Roasted Radishes take about 5 minutes to prep and then you just pop them in the oven and wait for the magic to happen.

Garlic Parsley Roasted Radishes

Recipe Features

  • Dietary needs — this recipe is oil-free, dairy-free, plant-based, gluten-free, and sugar-free
  • Perfect side — these radishes are quick and easy to make, perfect for a last-minute side dish
  • Simple & delicious — with only a few ingredients, these radishes still have tons of flavor. Nothing fancy required!

Ingredients

You probably don't need me to tell you what's in these radishes. The name of the dish is pretty self explanatory.

  • Radishes: For the freshest taste, buy radishes that still have the stems on. Then chop them off right before cooking.
  • Garlic: Fresh or freeze dried garlic both work great in this recipe.
  • Parsley: I've made this recipe with fresh parsley, freeze dried parsley, and lightly dried parsley. All three options work well.
  • Salt & Pepper: Add as much as you'd like, to taste.

Garlic Parsley Roasted Radishes

How to make Garlic Parsley Roasted Radishes

Step 1. Preheat the oven to 425. Line a baking sheet with aluminum foil.

Step 2. Prep the radishes. Rinse the bunch to remove any dirt. Chop the stems off of each bulb. Then mince the garlic. If you are using fresh parsley, finely chop that as well.

Step 3. Arrange the radishes on the baking sheet and sprinkle with the garlic, parsley, salt, and pepper.

Step 4. Bake for 25 minutes, until the radishes are soft. Enjoy!

Recipe Prayer

Thank you God for beautiful colors. We praise you for the beauty of creation. Amen.

Garlic Parsley Roasted Radishes

Related Recipes

Want other easy (and colorful!) vegetable side dishes? Here's a few to try next:

Garlic Parsley Roasted Radishes

Garlic Parsley Roasted Radishes

Garlic Parsley Roasted Radishes are a light, fresh, spring dish. This dish is completely whole-food plant-based and oil-free!

Author:

Elizabeth

Serves:

2

Prep:

5

min

cook:

25

min

total:

30

min

Ingredients

  • 1 Bunch Radishes
  • 1 Tablespoon Lightly Dried Parsley
  • 1 Tablespoon Minced Garlic
  • Salt and Pepper

Instructions

  1. Preheat the oven to 425. Line a baking sheet with aluminum foil.
  2. Slice the ends off of the radishes and arrange them on the baking sheet. Sprinkle the parsley, garlic, salt, and pepper on top of the radishes.
  3. Bake for 20-25 minutes, until the radishes are soft. Enjoy!

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November 15, 2021
Elizabeth | The Plant-Based Catholic
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking.
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography