Fresh Zucchini Noodles with Roasted Radishes

A lot of my dishes the past week has been inspired by spring vegetables. Living in California, I get access to a wide range of produce year round, but I definitely don’t see French breakfast radishes all that often. They were popping up everywhere at my local farmers market, so I decided to grab a bunch home. I have never made roasted radishes before but was inspired to do so when I saw a recipe for roasted radishes with chives on With Food and Love. I decided to pair the roasted radishes with some zucchini noodles and orange bell peppers to give my dish some added color.

Zucchini Noodles with Roasted Radishes

Fresh Zucchini Noodles with Roasted Radishes
Makes 3-4 Servings
Prep Time: 10 minutes | Cooking Time: 15-20 minutes


    • 3 medium zucchini
    • 1 medium orange pepper, sliced
    • 1/3 cup yellow onions, diced
    • 3 garlic cloves, pressed or minced
    • 1 TBS fresh sage, chopped
    • 1 TBS fresh basil, chopped
    • 1 large bunch of red or French breakfast radishes
    • 2 TBS olive oil, divided
    • 1/4 tsp garlic powder
    • pinch of salt


    1. Preheat oven to 400º F. Line a baking sheet with parchment paper or a silicone mat.
    2. Chop off the greens and roots of the radishes and rinse and scrub them thoroughly.
    3. In a small bowl, toss the radishes with 1 tablespoon of olive oil, the garlic powder, and a dash of salt.
    4. Spread the radishes on the baking sheet and bake for about 15 to 20 minutes.
    5. While the radishes are roasting, prepare the zucchini noodles. Rinse and chop off both ends of the zucchini. Using Blade B, spiralize the zucchini.
    6. Heat the remaining olive oil in a sauté pan over medium-high heat. Sauté the onions until they start to turn translucent. Add the minced garlic and cook for another minute.
    7. Bring the heat down to medium and mix in the zucchini noodles and orange peppers. Cook for about 5 minutes. Toss in the chopped sage and basil and season with salt and pepper. Remove the noodles from heat. Plate them in small bowls.
    8. Once the radishes are browned, remove them from the oven. Top the zucchini noodles with the roasted radishes.

Zucchini Noodles with Roasted Radishes

Q: What kind of spring-inspired dishes are you cooking?

Zucchini Noodles with Roasted Radishes


5 thoughts on “Fresh Zucchini Noodles with Roasted Radishes

  1. Love the idea of roasting radishes… I only ever use them raw in salads so I’m very curious to know how the flavour develops.

    I’m not quite into spring-inspired food yet. I can’t let go of slow cooked stews for the time being 😉


    • Thanks, Natalie! Yum, slow cooked stews sound so good to me right now! I only used raw radishes in my salads, too, until I made this dish. Let me know what flavor combinations you use when you decided to make some roasted radishes!


  2. Pingback: Maple & Curry Acorn Squash | Healthy Nibbles & Bits

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