Share This Recipe, Choose Your Platform:

A drizzle of olive oil, and a sprinkle of salt and pepper is all it takes to make this rainbow appear. This easy dish mixes colorful wedges of purple daikon and watermelon radishes with olive oil, salt and pepper. It is roasting that brings an additional layer of flavor by caramelizing the natural sugars in the radishes. The result is gRRReat; a dish of soft, creamy radishes with a delicate sweet and savory flavor.  Roasted Rainbow Radishes are a burst of sunlight on a rainy day.


  • 1 purple daikon radish
  • 2 watermelon radishes
  • 1 Tbsp olive oil
  • salt & pepper, to taste
Main Ingredient(s): Purple Daikon, Watermelon Radishes


  • Preheat oven to 375°.
  • Wash radishes. Remove stems and trim ends. Use a vegetable peeler to remove any deeply blemished skin.
  • Cut radishes in half. Cut purple daikon in half again across the width. Position flat side on cutting board cut each half/quarter into 6-8 wedges.
  • Pile radishes in center of baking pan. Drizzle with olive oil and season with salt & pepper. Toss radish well to coat evenly.
  • Spread radishes evenly in a baking pan.
  • Roast radishes for 20 minutes, tossing halfway through for even browning. Radishes will be fork tender when done.
  • Adjust seasoning, toss and serve hot.

Note: Winter radishes are sowed in late summer or early fall and take 8-10 weeks to mature and are ready to harvest before winter sets in. Pull them before the soil freezes- winter radishes keep nicely in cold basements and refrigerators making them perfect for winter storage.

VT Fresh Cooked, Ate, Approved graphic with a check mark.

After you cook and try this recipe, submit this short survey to be entered to win a $100 gift card!

VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.

Published On: March 27, 2024