Okay, my gorgeous food-loving friends, gather ’round! I have a secret to spill that will absolutely change your veggie game forever. Are you ready? Roasted radishes are a thing, and they are EVERYTHING. I’m talking about that magical moment when a spicy, crunchy radish goes into the oven and comes out sweet, tender, and utterly irresistible. It’s the perfect easy side dish, much like a classic garlic herb butter roasted chicken and veggies.
Now, pair that miracle with some gorgeous, snappy asparagus? You’ve just created the Roasted Radish and Asparagus Salad of your dreams. This isn’t just a side dish. This is the main character of your spring table. It’s vibrant, it’s easy, and it packs a flavor punch that will have everyone asking for the recipe.
If you’re on the hunt for a killer low-carb side or just want to eat all the colors of the rainbow, you are in the right place. This salad is about to become your new best friend. Let’s do this!
Recipe Overview
- Cuisine: American
- Category: Salad / Side Dish
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Do You Love This Recipe Too?
I have to confess, I was a radish skeptic for way too long. I only ever ate them raw, and they were just… okay. Then, one desperate night with a bag of radishes about to go bad, I threw them in the oven. Friends, it was a revelation.
The sharp bite completely mellows. It turns into this juicy, almost potato-like nugget of joy. When I added the asparagus and a zippy lemon dressing, I literally did a happy dance in my kitchen. This dish made me fall head-over-heels in love with a vegetable I used to ignore. That’s powerful stuff!
My Shopping List for This Recipe
This recipe is all about celebrating simple, fresh ingredients. You don’t need anything fancy! Here’s what I always grab for my weekly farmers’ market haul to make this beauty.
Let’s Get Your Ingredients Ready
Line everything up on your counter. Trust me, this “mise en place” step makes the whole process feel like a fun cooking show and goes so fast!
- 1 bunch fresh radishes (about 20-25 small ones), trimmed and halved
- 1 bunch asparagus, woody ends snapped off, cut into 2-inch pieces
- 3 tablespoons extra virgin olive oil, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly cracked black pepper, divided
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon Dijon mustard
- 1 small shallot, finely minced
- 1/4 cup crumbled feta cheese (or goat cheese!)
- 2 tablespoons chopped fresh dill (parsley or chives work great too)
Bringing This Recipe to Life (Step-by-Step)
This is where the magic happens! We’re going to roast, whisk, and toss our way to salad perfection. Get your sheet pan ready!
- Preheat your oven to 425°F (220°C). This high heat is key for getting those gorgeous caramelized edges without making the veggies mushy.
- On a large baking sheet, toss the halved radishes and asparagus pieces with 2 tablespoons of the olive oil, 3/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Spread them out in a single layer. Crowding is the enemy of crisp-tender veggies!
- Roast for 18-22 minutes, giving the pan a shake halfway through. You want the radishes to be fork-tender and the asparagus bright green with a little char. This timing is perfect!
- While the veggies roast, make the dressing. In a small bowl or jar, whisk together the remaining 1 tablespoon of olive oil, lemon juice, Dijon mustard, minced shallot, and the remaining salt and pepper. Whisk until it looks creamy and delicious.
- Let the roasted veggies cool for just 5 minutes on the pan. Then, transfer them to a big, beautiful serving bowl.
- Pour that fantastic lemony dressing all over the warm vegetables and toss gently to coat. The warmth helps the flavors soak in beautifully.
- Finish it off! Sprinkle the crumbled feta and all that fresh dill right over the top. Serve it warm, at room temperature, or even cold. It’s amazing every single way.
Fun Variations to Try Next Time
Once you’ve mastered the basic recipe, play around! It’s your kitchen, and you’re the boss. Here are a few of my favorite twists.
Roasted Radish and Asparagus Salad Recipe
Let’s Get Your Ingredients Ready
Bringing This Recipe to Life (Step-by-Step)
Notes
Enjoy your homemade Roasted Radish and Asparagus Salad Recipe!
Nutrition Information
Make it Herby: Swap the dill for fresh tarragon or a big handful of basil. It gives a totally different, equally wonderful vibe.
Add Some Crunch: Before serving, toss in a handful of toasted pine nuts, sliced almonds, or even some crispy bacon bits. That texture contrast is *chef’s kiss*.
Spice It Up: Love a little heat? Add a pinch of red pepper flakes to the veggies before they go in the oven, or a dash of hot honey to the dressing.
How to Store, Freeze, and Reheat
Got leftovers? Lucky you! Here’s how to keep them tasting great.
Store any leftover salad in an airtight container in the fridge for up to 3 days. The veggies will soften a bit, but the flavors are still fantastic.
I don’t recommend freezing this one, as the texture of the roasted veggies and fresh herbs won’t hold up well after thawing.
To reheat, just pop a portion in the microwave for 30-60 seconds until just warmed through. Or, enjoy it straight from the fridge as a cool, tangy salad!
NUTRITION INFORMATION
- Calories: ~150
- Carbohydrates: 8g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 3g
- Fiber: 3g
- Sugar: 4g
(*Approximate values per serving. A perfect keto side or low-carb option!)
A Quick Q&A on This Recipe
Can I really use this as a low-carb potato substitute?
YES, a thousand times yes! This is my favorite trick. Those roasted radishes lose their sharpness and get a wonderfully mild, slightly sweet flavor and a tender bite that totally satisfies that “starchy side dish” craving. Try them alongside a roast chicken or a juicy steak. You won’t miss the potatoes, I promise! For a fantastic main to pair it with, try this garlic butter steak and potatoes skillet.
My asparagus always gets soggy. What’s the secret?
High heat and don’t overcrowd the pan! That 425°F oven is your best friend. Giving the veggies plenty of space means the moisture evaporates quickly, leading to caramelization instead of steaming. Also, snap off the woody ends—they’re tough and no fun to eat.
I don’t have a shallot. What can I use?
No problem at all! A tablespoon of very finely chopped red onion works beautifully. You could even use a clove of garlic, minced super fine. If you use garlic, maybe add it to the dressing raw for a bigger punch, or toss it with the veggies to roast for a mellower flavor.
See? I told you this recipe was a game-changer. It’s the perfect blend of easy, healthy, and downright delicious. It brightens up any plate and makes eating your veggies an absolute joy, not a chore. If you’re looking for another comforting, family-friendly dish that’s just as satisfying, you have to try my creamy beef and shells.
I am so excited for you to try this. The moment you taste a sweet, roasted radish, you’ll understand my obsession. It’s a little bite of spring magic.
I can’t wait to hear how yours turns out! Did you add bacon? Try a different herb? Please leave a comment and a rating below to let me know what you think! Your notes make my day.
