Honey Roasted Radish Medley | What’s Cookin’ Italian Style Cuisine

During the onset of the fresh vegetable season, this recipe makes the prettiest side dish you’ll ever serve.

A little bit of honey gives the vegetable just a hint of sweetness and lemon zest with herbs makes them a bouquet of deliciousness.

Scroll down and check out these easy cooking methods, a printable recipe card at the end, and take advantage of all the substitutions and tips below.

Roasted Vegetables and Best Seasoning Choices (fresh is best but not in season use dried)

• thyme
• basil
• fresh dill
• oregano
• parsley
• Rosemary
• granulated garlic(regular fresh may burn)
• onion powder
• Cajun seasoning
• Greek seasoning
• Seasoning salt
• balsamic vinegar
• cooking spray 
• olive oil or brush with olive oil
• lemon or lemon zest or lime
• orange or orange zest

Tips and Other Cooking Methods for Roasted Vegetables

• Steamed: don’t overcook them, add to a basket for 7 to 9 minutes,(depending on thickness) then check them before continuing cooking to how you prefer them
• Microwaved: I add a little water, cover it, and make it steam for around 7 minutes
• Air frying(see photo below):  brush the oil, and season with your favorite spices. Place on your wire basket, and air fry at 400 for 11 minutes or until crunchy or slightly browned. You can make these ahead of time, refrigerate them covered, and reheat them in foil. 
• use only fresh vegetables not frozen and any assorted you prefer (cook from soft to al dente’)
• always cook at a high temperature ( around 400 degrees is perfect), don’t crowd the vegetables on top of each other, rotate the pan when roasting spray with cooking oil, or brush with olive oil
• Roasted Radishes and Vegetable Medley full recipe in the recipe card below

Shopping List You Will Need to make Roasted Radishes and Vegetable Medley

Other Additions and Suggestions for Roasted Vegetables

• lime or orange zest on top
• sprinkle with toasted almonds or sesame seeds
• add chopped fresh mint, basil, and parsley
• add cooked bacon crumbled on top
• drizzle with olive oil and lemon juice with Italian seasoning after cooked
• sprinkle with red pepper flakes and mozzarella cheese 2 minutes before baking time is over for a cheesy spicy topping
• brown some butter around 2 tablespoons and add 18 years of aged balsamic vinegar around 2 teaspoons and toss for a delicious buttery coating
• artichokes hearts
• cubed zucchini or another squash cut into cubes
• baby onions
• purple cauliflower
• broccolini
• asparagus chopped into small pieces
• green beans
• peas
• snow peas
• grape tomatoes
• baby corn
• purple small potatoes or red (part boiled)
• sweet potatoes cubed (part boiled)
• baby tri-color carrots

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Great Side Dish

Roasted vegetables and radishes are a great side dish and perfect for watching or lowering calorie intake.

The only thing you need to decide is how you prefer them cooked our favorite way soft or still a little crunchy (everyone is different on how they like their vegetables cooked).

If you love vegetables you may also like zucchini fries or cauliflower fried florets, or broccoli rabe all great vegetable recipes to try.

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vegetables recipes, side dish recipes, radish recipes, roasted vegetables recipes

American, French, Italian

Yield: 12

Author: Claudia Lamascolo

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Honey Roasted Radish Medley

A delicious side dish with radishes roasted with assorted vegetables. They are coated in olive oil and seasoned to perfection.

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Ingredients

• 3 bunches of radishes cleaned (large ones sliced in half)
• 3 to 4 cups of assorted vegetables of your choice refer to notes for suggestions
• 2 tablespoons honey
• 1 teaspoon of granulated garlic powder (for fresh garlic see chef notes below)
• 2 teaspoons lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon fresh thyme leaves
• 2 sprigs of dill weed minced
• 3 chopped fresh basil leaves
• 2 sprigs of flat-leaf parsley chopped
• 3 tablespoons of olive oil
• cooking oil spray
• salt and pepper to taste
• see other optional herbs choices under notes

Instructions

1. Preheat the oven to 400 degrees and line a deep casserole pan or cookie sheet with parchment paper.
2. Prepare and clean all the assorted vegetables, and wash and cut them into smaller pieces if they are large and thick.
3. Chefs: note if using raw garlic put this in around 3 minutes before the vegetables are roasted. When using potatoes pre-boil them for a few minutes to ensure they cook all the way through in the oven or other cooking methods you choose.
4. In a bowl add the vegetables and set aside.
5. In a small bowl, whisk the honey, olive oil, lemon juice, herbs, salt, and pepper and whisk together.
6. Toss the vegetables with the oil and lemon mixture.
7. Place the vegetables on the baking sheet (do not crowd them) and spray with cooking oil spray if any of them are not coated ( or brush with olive oil be generous with coating them).
8. Note: use two baking sheets if necessary.
9. Roast the vegetables (see other cooking methods in notes) in the preheated oven at 400 degrees for 35 minutes or how soft you prefer your vegetables.

Notes

Other Additions and Suggestions for Roasted Vegetables

• lime or orange zest on top
• sprinkle with toasted almonds or sesame seeds
• add chopped fresh mint, basil, and parsley
• add cooked bacon crumbled on top
• drizzle with olive oil and lemon juice with Italian seasoning after cooked
• sprinkle with red pepper flakes and mozzarella cheese 2 minutes before baking time is over for a cheesy spicy topping
• brown some butter around 2 tablespoons and add 18 years of aged balsamic vinegar around 2 teaspoons and toss for a delicious buttery coating
• artichokes hearts
• cubed zucchini or another squash cut into cubes
• baby onions
• purple cauliflower
• broccolini
• asparagus chopped into small pieces
• green beans
• peas
• snow peas
• grape tomatoes
• baby corn
• purple small potatoes or red part boiled around 10 minutes
• sweet potatoes part boiled around 6 to 7 minutes
• baby tri-color carrots
• peppers

Tips and Other Cooking Methods for Roasted Vegetables

• Steamed: don’t overcook them, add to a basket for 7 to 9 minutes,(depending on thickness) then keep cooking to how you prefer them
• Microwaved: I add a little water, cover it, and make it steam for around 7 minutes
• Air frying(see photo below): brush the oil, and season with your favorite spices. Place on your wire basket, and air fry at 400 for 12 to 14 minutes or until crunchy and slightly browned. You can make these ahead of time, refrigerate them covered, and reheat them in foil. 
• use only fresh vegetables not frozen and any assorted you prefer (cook from soft to al dente’)
• always cook at a high temperature ( around 400 degrees is perfect), don’t crowd the vegetables on top of each other, rotate the pan when roasting spray with cooking oil, or brush with olive oil

Nutrition Facts

Sodium (milligrams)

46.5 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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