Miso Roasted Radishes


Good-for-your gut miso and apple cider vinegar coat the colorful and peppery radishes before they hit the heat of the oven. The shallots soften and caramelize beautifully for a melt-in-your-mouth contrast to the crunchy radishes. If your bunch comes with the greens still attached, chop them and toss them in to wilt. The peppery leaves are edible and yes, you should be eating them.

Miso-Roasted Radishes
If you’re not roasting radishes yet, you’re missing out. These are coated in miso and apple cider vinegar, which means lots of flavor and friendly bacteria that keeps your digestive system healthy. Get the recipe:Miso-Roasted Radishes. Photo: Greg DuPree
Hands On Time:
10 mins
Total Time:
30 mins
Serves 4 (serving size: about ½ cup)


  • 1 ½ tablespoon white miso

  • 1 tablespoon olive oil

  • 2 teaspoons apple cider vinegar

  • 1 bunch Easter Egg radishes (about 12 oz.), halved or quartered if large, tops removed and reserved

  • 1 shallot, quartered, layers separated


  1. Preheat oven to 400°F. Whisk together miso, oil, and vinegar in a medium bowl. Add radishes and shallot to bowl; toss to coat.

  2. Transfer mixture to a baking sheet lined with parchment-paper, and roast in preheated oven until radishes are browned in spots, about 15 minutes. Coarsely chop radish tops, and add to baking sheet; toss to combine. Return to oven, and roast until radishes are fork tender, 5 to 10 more minutes.

Nutrition Facts (per serving)

60 Calories
4g Fat
6g Carbs
1g Protein
Nutrition Facts
Calories 60
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Sodium 207mg 9%
Total Carbohydrate 6g 2%
Total Sugars 3g
Protein 1g
Calcium 22mg 2%
Iron 0mg 2%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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