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Crispy Roasted Radishes with Creamy Garlic Chive Yogurt 
Ben Carraoli

Crispy Roasted Radishes with Creamy Garlic Chive Yogurt 

The first time I made Roasted Radishes with Garlic Chive Yogurt, I was honestly surprised by how delicious roasted radishes can be. I had always eaten them raw in salads, but roasting completely changed their flavor.
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Total Time 35 minutes
Servings: 4
Calories: 104
Ingredients Method Notes

Ingredients
  

  • 1 tb radishes trimmed and halved
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • ¼ tsp garlic powder
  • 1 cup full-fat Greek yogurt
  • ¼ cup fresh chives finely chopped
  • ¼ tsp garlic powder
  • ¼ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 2 tbsp unsalted butter optional
  • Zest of 1 lemon
  • Flaky sea salt to taste

Method
 

  1. Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. Trim the leafy ends from the radishes and cut larger ones in half. This ensures they cook evenly and develop a golden roasted texture.
  2. Place the radishes on the prepared baking sheet and drizzle them with olive oil. Sprinkle kosher salt, cracked black pepper, and garlic powder over the top. Toss everything gently with your hands until each radish is well coated.
  3. Spread the seasoned radishes in a single layer on the baking sheet. Roast them in the preheated oven for about 20–25 minutes. During roasting, the radishes soften, their sharpness mellows, and they develop a subtle sweetness.
  4. While the radishes are roasting, combine Greek yogurt, chopped chives, garlic powder, salt, and pepper in a medium bowl. Use a spatula to fold the ingredients together until smooth and well blended. Set the sauce aside until ready to serve.
  5. If you want extra richness, melt butter in a small skillet over medium heat. Stir occasionally as it foams and turns golden brown. Once it develops a nutty aroma and brown specks, remove it from the heat immediately.
  6. Spread the garlic chive yogurt onto a serving platter in an even layer. Place the roasted radishes on top, then drizzle with the brown butter if using. Finish with lemon zest and a sprinkle of flaky sea salt before serving.

Notes

  • I always choose fresh and firm radishes because softer ones don’t roast as well.
  • I like to spread the radishes with space between them so they roast instead of steam.
  • Sometimes I add a little extra lemon zest on top for a brighter flavor.
  • I prefer full-fat Greek yogurt because it makes the sauce extra creamy and rich.
  • When I make brown butter, I watch it closely because it can burn quickly.