Ever try roasted turnips or radishes? No? Then you are in for a treat! Roasting brings out their sweetness and transforms them in a very delicious way. And, as an added bonus, you can mix in the greens, which will get all crispy and caramelized. Yum!
We’ve been having some cool weather here because not even midsummer around these parts can completely stop a cold front from moving in. It’s been chilly enough for jackets during the morning, blankets at night, and to put me in the mood to turn on the oven in the evening.
I admit, though, that hot weather wouldn’t stop me if I wanted to cook, and I know more hot weather is coming soon!
As it should in the summer. 🙂
That is what I have an air conditioner for, even if I don’t use it much. But I’m always happy not to turn it on when I don’t need to. Open windows and fans take care of us most of the summer with air conditioning for a few days here and there when the food in the pantry is melting and so am I.
Happily, the cool weather means I don’t mind turning on my oven right now. And that means I can make roasted veggies! Which I love any time of the year, but are especially good with fresh and local produce.
Another thing that’s great about local produce it that is doesn’t need much to be at its best. Sometimes the simplest recipes are the best, and this recipe for roasted turnips and radishes is one of those times.
I don’t even dirty two pans, but instead roast the greens right in the same dish with the vegetables. When I was doing research for my Hakurei turnip ingredient spotlight, I noticed that a lot of recipes for roasted turnips and their greens cooked the greens separately, and I have no idea why! Roasting is as good for greens as it is for turnips and radishes. A little oil, a little salt, and some super fresh, local vegetables.
How can you go wrong? And the great thing about roasting is that it completely transforms both the turnips and the radishes.
Even my husband enjoyed them, and I generally can’t get him to eat a radish. My husband giving it the thumbs up is just short of a miracle (brussels sprouts is the big test for him), and this for a recipe that takes only twenty minutes, four ingredients, and one pan.
If you try my recipe for Roasted Turnips and Radishes, I would love to hear from you in the comments with your experience and rating! And I’m happy to answer any questions you might have.
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– Happy Roasting, Annemarie
Roasted Hakurei Turnips and Radishes
- 1 bunch radishes
- 1 bunch Hakurei turnips, or other mild salad turnips
- 3 tbsp olive oil
- 1 tsp kosher salt
- Move the rack in the oven to the lower middle position. Place the roasting pan in the oven.
- Preheat oven to 425F.
- Slice the greens off the turnips and radishes.
- Scrub the turnips and radishes well to remove all the dirt and grit from the vegetables, and rinse the greens repeatedly until they are grit free. If you left a little bit of the stem on the radishes and turnips, make sure you clean around it well since dirt collects there. I find scraping around the stem as I wash cleans it up nicely.
- Cut the turnips and radishes into wedges. Halve the small ones, and quarter or sixth the larger ones.
- In a large bowl, toss the vegetables with 2 tbsp of olive oil and 1/2 tsp of salt. Pour the vegetables into the roasting pan, arranging them so most have a flat side down in the pan.
- Roast for 15 minutes, stirring and turning the vegetables at 7 minutes.
- Dry the washed greens to remove most of the water. Roughly chop the greens into bite-sized pieces, then toss them in the large bowl with the rest of the olive oil and the salt.
- Pull the roasting pan out of the oven, turn and stir the vegetables again and then make a space for the greens. Spread out the greens in the space and return the pan to the oven.
- Roast for 5 minutes more.
- What is a bunch? One bunch is about 1/2 - 3/4 of a pound of turnips or radishes.
- Choosing the Produce: Try to pick bunches with nice, green leaves since you will be eating them as well. Pick through the leaves once you have cut them from the vegetables and remove any yellow or brown leaves.
- Crispier Veggies: If you want the vegetables and greens even darker and crispier, roast for 2-3 minutes more, but watch the pan carefully since they can go from beautifully brown to burnt rather quickly at this point.
- Doubling: To double the recipe, use two roasting pans so you don't crowd the vegetables.
Rachel Park says
I look forward to my CSA turnips and radish, which just came in this week. This is a great recipe.
I am growing Hakurei turnips as well as French Breakfast radishes in a raised bed in my garden. Both were ready at the same time. What a treat to find a recipe that used both together plus their greens! I usually do some tinkering but we made this one just as written, and my husband and I loved this recipe.. We will be making it again.
Can’t get fresher than that. 🙂 Thank you for the feedback and I’m glad you both enjoyed it.
Roasted radishes were a new concept to me. I also had a kohlrabi and decided to chop and add it to the pan. In the last two minutes I tossed again and added cracked black pepper and some shaved Parmesan cheese. Sooooo goood!!
Roasted kohlrabi sounds like a wonderful addition to the dish! Thanks for sharing your experience.
Living in japan, these turnips and radishes are available all the time. I had never thought to eat the greens but I’m glad I did. The turnips Being sweet and the greens being slightly bitter gives a more complex flavor that even my youngest family members ate. Thank you for this recipe, I will be using it again and again.
I’m happy your whole family could enjoy the dish! And thank you for the comment. 🙂
I often find radishes a bit tasteless, but I LOVE them roasted. So juicy and crispy round the edges, just perfect 🙂
You and my husband. 🙂 I was happy he liked them roasted because they always look so tasty at the farmer’s market.
Such an easy simple recipe and So gorgeous!
Never thought of roasting radishes and turnips but this looks delicious
I hope you give it a try!
Yum, I love how beautiful these look! At first I thought they were potatoes, but I was mistaken. Turnips and radishes are such a great idea – and perfect for the season!
Thanks! I do love roasted potatoes too, but it’s nice to mix it up. This is a great, easy low-starch dish.
An intriguing flavour combination! I have heard that roasting radishes really brings out their flavour. I’ll have to try this soon.
It really does. When I first made this, I wasn’t quite sure what to expect.
Strangely enough I’ve roasted radishes but not turnips – something I will now have to remedy.
And I had never roasted radishes before! I heard they were yummy, but I’m the only one who eats radishes in the house so I don’t buy them much. My husband likes them roasted though, so we’ll be doing that again. 🙂