If you’re looking to switch up your routine dinner sides, we’ve got just the thing for you: roasted radishes and potatoes with an irresistibly creamy dill kefir dressing! Ready and on the table in just 30 minutes, you’ll want to make these garlicky radishes and potatoes again and again!
We almost always have fresh radishes in the fridge. We use them as colorful garnishes, eat them raw in salads and slaws, and even pickle them for rice bowls and tacos! But until recently, for some reason, we’ve never tried them roasted. As it turns out, the sharp and somewhat spicy root vegetables are much milder and sweeter in their roasted form. Juicy and creamy on the inside with a crispy exterior, these little bites of deliciousness have become a staple in our side dish rotation! Today, I’m sharing one of our new favorite ways to enjoy roasted radishes — cooked alongside baby potatoes and served with a tangy kefir dressing that perfectly complements the subtle earthy flavor of the veggies!
roasted radishes and potatoes
There’s nothing too complicated about roasting potatoes and radishes. You’ll first want to rinse both veggies and trim the radishes. Then just cut everything into bite-sized pieces. My potatoes and radishes were small enough that I mostly just halved them, but if you get bigger pieces you can cut them into quarters. The main idea is to make sure that all pieces are similar in size so that they’ll cook evenly.
Now mix your veggies with a few tablespoons of olive oil and add your favorite seasonings. I wanted the sweet, earthy flavor of the radishes to really come through, so I used only salt, pepper and garlic powder. The tangy dill kefir sauce also added quite a bit of flavor to the final dish, but if you’re going to skip the dressing you can add a few more spices. Dried herbs or even a pinch of smoked paprika would work great here.
I roast my radishes and potatoes for 25-30 minutes at 425 F (220 C), but the cook time will depend heavily on the size of your veggies and how crispy you want them. I’d definitely recommend checking them after 20 minutes. And then, once everything is roasted to perfection, I like to serve the radishes and potatoes on a bed of greens. I used sunflower sprouts this time around, but any other microgreens or even arugula would also work well!
dill kefir dressing
If you read my recent post with a recipe for chocolate cupcakes with peanut butter frosting, you’ll know that we’ve recently started using kefir in more of our recipes. The fermented milk drink makes an excellent base for dressings and its tangy flavor is the perfect way to brighten up the earthy roasted vegetables!
Making the dressing is super easy. Just combine plain kefir, fresh dill, a clove of garlic and some crumbled feta in a blender and pulse until smooth! You can add a bit of salt if you’d like, but I generally find that the feta adds enough salt to season the dressing.
what to serve with your roasted radishes and potatoes
We usually serve our roasted potatoes and radishes alongside something quite simple such as grilled salmon or some sort of pan-fried chicken or fish. But really, anything you enjoy with roasted potatoes will go great with this side.
You could also make this dish into an entire meal. The roasted radishes and potatoes make the perfect base for a dinner salad. Plus, you’ve already got that delicious kefir dressing! Try adding a few more greens, a hard boiled egg or two and maybe even a bit of chicken or bacon. Anything that you think would go well with the creamy dill dressing would be a good option!
If you’re in search of more delicious side dishes to level up your weeknight meals, we’ve got you covered with these:
- creamed spinach
- brussels sprouts with bacon
- roasted asparagus with horseradish aioli
- spicy maple glazed sweet potato rounds + garlicky thyme sauce
roasted radishes and potatoes
- radishes 1 bunch (250 g)
- baby potatoes 10 oz (300 g)
- olive oil 2 tbsp
- garlic powder ½ tsp
- salt and pepper to taste
- microgreens (optional) for serving
creamy dill kefir dressing
- plain kefir ½ c (120 ml)
- crumbled feta ⅓ c (50 g)
- garlic 1 clove
- fresh dill 2 tbsp
- salt to taste
- Preheat oven to 425 F (220 C) and line a baking sheet with parchment paper.
- Rinse the potatoes and radishes and cut into halves (or quarters if they're on the larger side).
- Toss the veggies with the olive oil, garlic powder, salt and pepper and place on the baking sheet. Roast for 25-30 minutes or until slightly golden.
- While the radishes and potatoes are roasting, make the dressing. Add all ingredients for the dressing to a blender or food processor and process until smooth.
- Serve the potatoes and radishes on a bed of microgreens (if desired) and top with kefir dressing.
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