GRILLED RADISHES WITH SEA SALT
These Grilled Radishes with Sea Salt transform simple root vegetables into a sensational side dish bursting with smoky flavour and crisp‑, tender texture. The halved radishes are lightly brushed with olive oil, then seared on a hot barbecue or grill pan until their edges caramelise and char. A finishing pinch of coarse sea salt enhances their natural sweetness and provides delightful pops of seasoning. This recipe makes an elegant accompaniment to grilled meats, plant-based mains or a vibrant salad ready in under fifteen minutes. These grilled radishes with sea salt are naturally vegan, gluten-free and low in calories. Grilled radishes are packed with vitamin C and antioxidants. Moreover, their mellow, almost creamy interior contrasts beautifully with the smoky exterior, proving that minimal ingredients and straightforward technique can yield extraordinary results.
RECIPE CATEGORY
Side
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
Barbecue / Grill
OCCASION/HOLIDAY
Backyard BBQ, Picnic, Summer
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Low / No Sugar, Healthy, Kid Friendly, Quick & Easy
DISH TYPE
Fritter
INGREDIENTS
- 4 to 5 radishes, halved (approx. 80 g)
- 1 teaspoon olive oil
- Pinch of coarse sea salt
FULL NUTRITIONAL INFORMATION
- Calories: 42.7 kilocalories
- Fat: 4.5 grams
- Saturated Fat: 0.6 grams
- Carbohydrate: 0.6 grams
- Sugar: 0.3 grams
- Sodium: 52.3 milligrams
- Fibre: 0.3 grams
- Protein: 0.1 grams
- Iron: 0.1 milligrams
- Potassium: 42.0 milligrams
- Calcium: 4.6 milligrams
PREPARATION
- Preheat The Grill Or Pan: Heat a barbecue grill or heavy-based griddle pan to medium to high (around 200 °C). Ensure grates or pans are clean and oiled to prevent sticking.
- Dry The Radishes: Pat the 4 to 5 halved radishes dry with kitchen paper to remove excess moisture, which helps achieve better charring.
- Brush With Oil: Arrange radish halves on a plate and brush cut sides lightly with 1 teaspoon olive oil, ensuring an even coating.
- Grill Cut‑Side Down: Place radishes cut‑side down on the hot grill. Cook undisturbed for 3 to 4 minutes until edges develop golden‑brown char marks.
- Turn And Finish: Use tongs to flip each radish half. Grill for another 2 minutes until the skin side is warmed through and slightly blistered.
- Season: Transfer grilled radishes to a serving plate. Immediately sprinkle a pinch of coarse sea salt over them to accentuate sweetness and texture.
- Serve: Offer hot as a colourful side or integrate into salads, tacos or mezze platters.
PREP TIME
5 minutes
COOKING TIME
6 minutes
TIPS
- Uniform Halves: Cut radishes into similar sizes so they cook evenly and produce consistent char.
- Dry Thoroughly: Patting radishes dry prevents steaming and promotes caramelisation.
- Oil Sparingly: A thin layer of oil is enough to encourage charring without causing flare-ups.
- High Heat: A properly heated grill or pan quickly sears radishes, locking in sweetness and texture.
- Minimal Turning: Flip only once to develop deep char lines and avoid tearing the flesh.
- Serve Immediately: Grilled radishes taste best straight off the heat, while still warm and crisp.
VARIATIONS
- Herb Finish: Sprinkle chopped fresh parsley or chives over the radishes after grilling for a burst of freshness.
- Spicy Twist: Add a pinch of chilli flakes or smoked paprika to the oil before grilling for gentle heat.
- Citrus Zing: Squeeze a few drops of lemon or lime juice on the finished radishes to brighten the flavours.
- Garlic Infusion: Mix a tiny pinch of garlic powder into the olive oil prior to brushing for savoury depth.
- Vinaigrette Drizzle: Drizzle a teaspoon of balsamic reduction or honey‑mustard vinaigrette over the plated radishes for a sweet-tart contrast.
PREPPING AND STORAGE
- Fridge: Store cooled grilled radishes in an airtight container for up to two days. Reheat on a hot grill or under a broiler for 1 to 2 minutes to refresh the char and warmth.
- Freezer: Not recommended; grilled radishes lose their crisp exterior and firm texture when frozen. Always prepare fresh for the best results.