Introduction

Roasted radishes with garlic chive yogurt offer a fresh and flavorful twist on this often-overlooked vegetable. The roasting brings out a subtle sweetness, while the creamy yogurt sauce adds a tangy, herby complement. This simple yet elegant side dish is perfect for any season.

The dish shows a single large white plate on a white marbled surface covered with a sheer beige cloth. The plate holds three layers: a base spread of creamy white sauce mixed with small green herbs that looks smooth and slightly swirled, a generous pile of roasted radishes on top that are bright red and light pink with a slightly wrinkled and roasted texture, and finely chopped green herbs scattered over the radishes. A golden spoon rests on the plate, partially under the radishes. Next to the plate, torn pieces of crusty bread with light golden brown crust and soft, airy inside sit directly on the cloth and wood surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb radishes, leafy ends removed, halved if large (red, tri-color, or French breakfast radishes)
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp cracked black pepper
1/4 tsp garlic powder (or use garlic-infused olive oil instead of regular olive oil)
1 cup (227 g) full-fat Greek yogurt
1/4 cup (12 g) fresh chives, minced, plus more for topping if desired
1/4 tsp garlic powder (or 1 clove minced garlic or 1 tbsp garlic-infused olive oil)
1/4 tsp kosher salt, plus more to taste
1/4 tsp cracked black pepper, plus more to taste
2 tbsp unsalted butter (optional)
Zest of 1 lemon
Flaky sea salt, to taste

Instructions

Step 1: Preheat your oven to 425°F (220°C). Line a half-sheet pan with parchment paper.
Step 2: Place the radishes on the prepared pan. Drizzle with olive oil, then sprinkle with kosher salt, cracked black pepper, and garlic powder. Toss by hand until radishes are evenly coated and spread them out in a single layer.
Step 3: Roast the radishes for 20–25 minutes, or until they turn lightly golden and tender.
Step 4: While the radishes roast, prepare the garlic chive yogurt. In a medium bowl, combine Greek yogurt, minced chives, salt, pepper, and garlic powder. Fold gently with a spatula until well mixed. Set aside.
Step 5 (optional): To make brown butter, melt butter in a skillet over medium heat. Stir occasionally as it foams and changes color from yellow to golden to toasty brown. When browned and fragrant, remove from heat and transfer to a heatproof bowl.
Step 6: To serve, spread the garlic chive yogurt evenly on a large plate or platter. Arrange the roasted radishes on top, drizzle with reserved brown butter if using, sprinkle lemon zest and flaky sea salt. Garnish with additional chives if desired.

Tips & Variations

Use garlic-infused olive oil for a more pronounced garlic flavor without additional powder or minced garlic.
Try different radish varieties like French breakfast radishes for color and mildness.
For a richer sauce, add a splash of lemon juice to the yogurt mixture.
Omit butter if you prefer a dairy-free option or drizzle with extra olive oil instead.

Storage

Store leftover roasted radishes and garlic chive yogurt separately in airtight containers in the refrigerator for up to 3 days. Reheat radishes gently in a warm oven or skillet to preserve texture. Yogurt is best served cold or at room temperature, so avoid reheating it.

How to Serve

This image shows a dish with two main layers on a white plate set on a white marbled texture. The bottom layer is a thick, creamy spread with a white color and small bits of green herbs mixed in. On top, there is a generous amount of roasted radishes, some whole and some cut in halves, showing a white inside with pinkish red skin and a slightly wrinkled texture. The radishes are sprinkled with black pepper and small green onion pieces, which add pops of bright green color. There are also tiny orange zest bits scattered over the top, adding contrast to the mostly white and red layers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, but Greek yogurt provides a thicker, creamier texture that complements the radishes well. Regular yogurt will be thinner and less rich.

Are roasted radishes less spicy than raw?

Yes, roasting mellows radishes and reduces their peppery bite, resulting in a milder, sweeter flavor.

Roasted Radishes with Garlic Chive Yogurt and Brown Butter Recipe

Print Recipe

★★★★★

5 from 78 reviews

This Roasted Radishes with Garlic Chive Yogurt recipe transforms simple radishes into a flavorful, golden, and tender side dish. Roasting mellows the radishes’ natural peppery bite while bringing out a subtle sweetness. The creamy garlic chive yogurt adds a refreshing, tangy contrast, and optional brown butter drizzle introduces a rich, nutty finish. Perfect for an elegant appetizer or a unique accompaniment to your favorite meal.

Author: Marco
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Radishes

1 lb radishes, leafy ends removed, halved if large (may use traditional red, tri-color, or French breakfast radishes)
1 tbsp olive oil
1 tsp kosher salt
1/2 tsp cracked black pepper
1/4 tsp garlic powder (can swap the olive oil for garlic-infused olive oil)

Garlic Chive Yogurt

227 g (1 cup) full-fat Greek yogurt
12 g (1/4 cup) fresh chives, minced, plus more to top if desired
1/4 tsp garlic powder (can swap for 1 clove minced garlic or 1 tbsp garlic-infused olive oil)
1/4 tsp kosher salt, plus more to taste
1/4 tsp cracked black pepper, plus more to taste

Optional Brown Butter

2 tbsp unsalted butter
Zest of 1 lemon
Flaky sea salt, to taste

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius) and line a baker’s half-sheet pan with parchment paper for easy cleanup and even roasting.
Season the Radishes: Add the radishes to the prepared pan. Drizzle with olive oil, then sprinkle with kosher salt, cracked black pepper, and garlic powder. Toss by hand until all radishes are evenly coated, then spread them out in a single, even layer to ensure uniform roasting.
Roast the Radishes: Place the pan in the oven and roast the radishes for 20 to 25 minutes, or until they develop a light golden color and become tender yet slightly crisp, stirring once halfway through if needed for even cooking.
Prepare the Garlic Chive Yogurt: While the radishes roast, combine the full-fat Greek yogurt, minced chives, garlic powder, kosher salt, and cracked black pepper in a medium bowl. Fold with a spatula until well combined and set aside to let the flavors meld.
Optional Brown Butter Preparation: In a skillet over medium heat, melt the unsalted butter, stirring occasionally. As the butter melts, it will foam and then change color from yellow to golden to a toasty brown. Once you see golden brown color with nutty fragrance and toasted bits, immediately remove the skillet from heat and transfer the brown butter to a heat-proof bowl to stop cooking.
Plate the Dish: Spread the garlic chive yogurt evenly on a large plate or serving platter. Arrange the roasted radishes over the yogurt layer. Drizzle with the reserved brown butter, scatter lemon zest on top, and finish with a sprinkle of flaky sea salt for added texture and flavor.

Notes

Radishes can be swapped with tri-color or French breakfast varieties for different flavor nuances and appearance.
Garlic powder may be substituted with fresh minced garlic or garlic-infused olive oil for varied taste profiles.
The brown butter is optional but adds a rich, nutty dimension that complements the roasted radishes and tangy yogurt beautifully.
If you prefer spice, consider adding a pinch of red pepper flakes to the radishes before roasting.
Serve warm or at room temperature for the best flavor experience.

Keywords: roasted radishes, garlic chive yogurt, side dish, roasted vegetables, easy vegetable recipe, brown butter