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Roasted Radishes with Garlic Chive Yogurt Recipe
Ash Tyrrell

Roasted Radishes with Garlic Chive Yogurt Recipe

I wasn’t sure what to expect the first time I roasted radishes, but after trying this recipe, I was hooked. The gentle sweetness that roasting brings out in radishes surprised me. Topped with creamy garlic chive yogurt and a hint of lemon zest, this dish quickly became a favorite in my kitchen
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Radishes – 1 lb trimmed and halved if large
  • Olive oil – 1 tablespoon
  • Kosher salt – 1 teaspoon
  • Cracked black pepper – ½ teaspoon
  • Garlic powder – ¼ teaspoon
  • Full-fat Greek yogurt – 1 cup 227 g
  • Fresh chives – ¼ cup finely minced
  • Garlic powder – ¼ teaspoon.
  • Kosher salt – ¼ teaspoon or to taste
  • Cracked black pepper – ¼ teaspoon or to taste
  • Adds subtle spice.
  • Unsalted butter – 2 tablespoons optional
  • Lemon zest – from 1 lemon
  • Flaky sea salt – optional

Method
 

  1. I begin by preheating the oven to 425°F (220°C). I wash, trim, and halve the radishes if needed. Then I toss them with olive oil, salt, pepper, and garlic powder until evenly coated.
  2. I spread the radishes on a lined baking sheet in a single layer. They roast for about 20–25 minutes until golden and slightly caramelized. I flip them halfway for even browning.
  3. While the radishes roast, I mix Greek yogurt, minced chives, garlic powder, salt, and pepper in a bowl. I stir until smooth and creamy. Then I set it aside until ready to serve.
  4. If using butter, I melt it in a skillet over medium heat. I let it cook until it turns golden brown and smells nutty. Then I remove it immediately to prevent burning.
  5. I spread the yogurt onto a serving platter. I arrange the roasted radishes on top and drizzle with brown butter. Finally, I finish with lemon zest and flaky salt.

Notes

  • I always make sure the radishes are completely dry before roasting for better browning.
  • I avoid overcrowding the pan so they roast instead of steam.
  • I taste the yogurt before serving and adjust salt as needed.
  • I prefer serving it warm because the flavors are richer that way.
  • I sometimes double the yogurt sauce because it’s so delicious.