Roasted Radishes with Creamy Lemony Dipping Sauce

Photos by Michael Piazza / Styled by Catrine Kelty

Roasting transforms radishes, mellowing their bite and bringing out subtle sweetness. Paired with a lemony yogurt sauce, they make a bright early-spring snack or side.

Serves 6 as an appetizer or 4 as a side dish

1 pound red radishes, halved
2 tablespoons olive oil
½ cup Greek yogurt
1 tablespoon olive oil
zest and juice of 1 lemon
2 garlic cloves, minced
2 tablespoons fresh dill, minced
1 tablespoon fresh basil, minced
1 tablespoon dried thyme
½ teaspoon salt
½ teaspoon turmeric

Preheat oven to 375°F.

Toss radishes with olive oil and spread on a baking sheet. Roast for 35 minutes, turning halfway, until edges are crisp and lightly browned.

Meanwhile, combine yogurt, olive oil, lemon zest and juice, garlic, herbs, salt and turmeric in a small bowl. Let sit while flavors meld.

Serve roasted radishes warm with dipping sauce on the side.

This recipe appeared in the Spring 2026 issue as part of a larger story, Spring: Nature’s New Year.