Go Back

Roasted Radish Side Salad

Think potato salad with more colors. Think radishes with less bitterness.
Course Salad
Servings 5 servings
Author Quelcy Kogel


Roasted Radishes

  • 2 lbs 4 bunches radishes, ends trimmed and halved
  • 2 shallots, coarsely chopped
  • 3 garlic cloves, minced
  • 2 Tablespoons avocado oil
  • 2 teaspoons Old Bay seasoning
  • 1/2 tsp. sea salt
  • 1/4 tsp. pepper


  • cup mayonnaise
  • 2 Tablespoons whole grain dijon mustard
  • 1 teaspoon lemon juice
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon fine sea salt


  • 1 (8 oz) heart of celery sliced
  • 2 Tablespoons chopped fresh dill
  • Sprigs of dill, to garnish


  • Preheat the oven to 425°F.
  • In a mixing bowl, toss the radishes, shallots, and garlic with the avocado oil. Season with the Old Bay, salt and pepper. Mix thoroughly, then spread the mixture in an even layer on a sheet pan. Bake for 20-25 minutes, tossing halfway through, until radishes are golden brown and tender. Set aside to cool. Meanwhile, prepare the dressing.
  • Combine all the dressing ingredients in a bowl, and stir until combined.
  • Transfer the cooled radish mixture to a bowl. Stir in the sliced celery and chopped dill. Add the dressing, and stir until evenly coated. Garnish with a sprig of fresh dill and enjoy!