Roasted Radishes with Bacon or Balsamic

4 - 6

Season: Winter

Co+op, Stronger Together

This earthy dish works best alongside simple roasted or grilled meats and poultry. Omit the bacon and add a splash of balsamic vinegar for a piquant vegetarian option that pairs well with mac and cheese. 


  • 1 pound (about 3 cups) radishes
  • 4 slices uncooked bacon
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh sage
  • Pinch each of salt and black pepper
  • Greens of your choice, such as baby spinach

​For vegetarian version:

  • Balsamic vinegar and olive oil instead of bacon


  1. Preheat the oven to 375°F. Oil a rimmed sheet pan.
  2. Cut the radishes in half after removing leaves, and dice the bacon. Mix all ingredients in a large bowl and lay out on the sheet pan. If preparing without bacon, add a little extra salt.
  3. Bake for 30 to 35 minutes, stirring occasionally, until the bacon is well-cooked and the radishes are tender. Drain off some of the bacon grease before serving. If preparing the vegatarian version, toss now with a splash of balsamic and oliv oil.

Serving suggestions:

  1. Serve warm on a bed of fresh greens
  2. Toss with a little sharp cheese, like blue cheese
  3. Roast with chopped shallots

Original recipe at


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