25 Radish Recipes to Make While They’re in Season

• Time Commitment: 1 hour
• Why I Love It: sheet pan recipe, high protein, special occasion-worthy
• Serves: 4 to 6

Spatchcocking is the trick to cooking a whole bird on a sheet pan to crispy, succulent perfection. "It's just the fancy, culinary way of saying you butterflied, or removed the backbone from, the bird," former PureWow senior food editor Katherine Gillen explains. "By doing so (easily, with kitchen shears, I might add), you can split and flatten the entire thing, which speeds up the cooking time and increases the surface area for more browned, crispy skin."

• Time Commitment: 25 minutes
• Why I Love It: <30 minutes, crowd-pleaser, <10 ingredients
• Serves: 6

“This recipe takes the classic French combination of radishes and butter and roasts the veg," recipe creator Rebekah Peppler explains. "Adding arugula at the end—just long enough to wilt the leaves—takes it from petit snack to full-blown side, or lunch or dinner for one." Personally, I'd plate it with grilled steak.

• Time Commitment: 40 minutes
• Why I Love It: high protein, beginner-friendly, make ahead
• Serves: 2

Behold, the prettiest lunch you’ll ever eat. The pickled watermelon radishes offer punchy sweetness to this savory dish, thanks to Japanese rice vinegar and honey. "It’s also adaptable to whatever leftover vegetables you have lingering in the refrigerator," recipe creator Eleanor Maidment adds. "Often, I'll pickle carrot or cucumber instead of radish and add a pile of steamed broccoli or edamame."

• Time Commitment: 20 minutes
• Why I Love It: <30 minutes, dairy free, vegetarian
• Serves: 4

Crisp, thin-sliced radishes get the glow-up of a lifetime underneath a drizzle of carrot miso dressing. It comes together in a blender alongside scallion, fresh ginger and soy sauce. Sub agave or maple syrup for honey to make the recipe vegan.

• Time Commitment: 35 minutes
• Why I Love It: beginner-friendly, <10 ingredients, vegan
• Serves: 4

This radish recipe is begging for a spot at your Easter table. Serve it as a side for roast chicken or fish, or slice them paper-thin and devour them on buttered toast. A sprinkling of fresh dill or parsley would pair well with the lemon juice, too.

• Time Commitment: 20 minutes
• Why I Love It: <30 minutes, vegan, beginner-friendly
• Serves: 4

Bright, citrusy and undeniably easy on the eyes, this refreshing meal calls for lots of pantry staples and just 20 minutes of your time. Want to make it even simpler? Start with store-bought zucchini noodles instead of spiralizing your own—I won't tell.

• Time Commitment: 40 minutes
• Why I Love It: vegetarian, make ahead, special occasion-worthy
• Serves: 4

Sweet figs + nutty rice + bitter greens + briny pickled radishes + salty pumpkin seeds = an impeccably balanced dish. Make the warm-spiced, candied pepitas, rice and pickled radishes ahead, so all you need to do at dinnertime is assemble. (Other leftover grains work too, if you don't have black rice on hand.)

• Time Commitment: 1 hour and 40 minutes
• Why I Love It: crowd-pleaser, special occasion-worthy, gluten free
• Serves: 6

Radishes, peas, spinach, chives, mushrooms—yup, the gang's all here. And these spring stunners taste heavenly bathed in creamy garlic-Parmesan risotto. Feel free to use whatever vegetables you have on hand—it'll still taste heavenly, thanks to all that butter, white wine and Parm.

• Time Commitment: 30 minutes
• Why I Love It: <10 ingredients, beginner-friendly, vegetarian
• Serves: 4

Any salad topped with a medallion of fried goat cheese is one I can get behind. The arugula, fennel and radishes are tossed in lemon juice and olive oil before being crowned with a tangy fritter, coated in verdant pistachios for good measure. If you wanted to add grilled chicken or fish, you could, though the fritters made this salad pretty substantial on its own.

• Time Commitment: 40 minutes
• Why I Love It: crowd-pleaser, sheet pan recipe, high protein
• Serves: 6

This 40-minute gem calls for a trip to the farmers market for all the radishes, carrots, bell peppers, eggplant, asparagus, zucchini and cherry tomatoes you can carry. Plate the meat and produce with rice, pasta, roasted potatoes or baguette.

• Time Commitment: 20 minutes
• Why I Love It: <30 minutes, crowd-pleaser, special occasion-worthy
• Serves: 6

From the green beans to the grape tomatoes to the fresh dill, this twist on a classic screams spring. "I take elements of a classic salade Niçoise and the ensalada mixta I grew up with and add my own twist with fried capers and dill," recipe creator Aran Goyoaga explains. "It makes for a quick and hearty dinner and lends itself to feeding large crowds when you need to scale up."

• Time Commitment: 1 hour and 10 minutes
• Why I Love It: high protein, make ahead, beginner-friendly
• Serves: 4

The radishes, carrot, cucumber and green onion are served raw as a crisp, cool, fresh contrast to the marinated beef, rice and chili-garlic mayonnaise. Of course, you can substitute kimchi or a seasoned cucumber salad for the fresh produce, if you prefer your veggies pickled.

• Time Commitment: 20 minutes
• Why I Love It: <30 minutes, beginner-friendly, <10 ingredients
• Serves: 4

Think of this radish recipe as a low-carb alternative to roasted potatoes. Pro tip: Don’t throw your radish greens away. They’re similar to Swiss chard in flavor and roast beautifully in the oven.

• Time Commitment: 25 minutes
• Why I Love It: <30 minutes, beginner-friendly, vegetarian
• Serves: 3

This dish is proof that rhubarb and radishes can do so much more than pie and crudités, respectively. "The rhubarb-radish slaw is a wonderful side dish that celebrates spring produce," recipe creator Liz Harris writes. "I find it pairs particularly well with flavorful meats, like ribs or brisket, but I also love it as a topping for sandwiches, tacos and these vegan tostadas."

• Time Commitment: 35 minutes
• Why I Love It: beginner-friendly, dairy free, make ahead
• Serves: 2

Daikon radish, carrots and zucchini are transformed into noodles with a few swipes of a peeler, mandolin or spiralizer. But the real miracle here is the ginger-lime peanut sauce. Sub tamari in for soy sauce to make it gluten free.

• Time Commitment: 1 hour
• Why I Love It: crowd-pleaser, special occasion-worthy, high protein
• Serves: 6

Recipe creator Tieghan Gerard had me at "feta fries." Might I suggest piling all the fillings onto a pretty platter and letting guests build their own gyros? (An extra bowl of tzatziki for dipping raw veggies, olives and pita wouldn’t hurt, either.)

• Time Commitment: 10 minutes
• Why I Love It: <30 minutes, <10 ingredients, no cook
• Serves: 2 to 3

A ten-minute cold appetizer that's made almost entirely from pantry staples? Where do I sign? Chickpeas offer some plant-based protein, but if you're OK with making this dish vegetarian instead of vegan, I'd add some crumbled feta cheese to the mix, too.

• Time Commitment: 15 minutes
• Why I Love It: <10 ingredients, <30 minutes, beginner-friendly
• Serves: 4

Proof that butter, salt and pepper can go a long, long, long way. "Keep the leftover sautéed radishes in an airtight container in the fridge for three to five days," recipe creator Maya Krampf writes. "You can totally just reheat them, but I love tossing them in a breakfast hash."

• Time Commitment: 15 minutes
• Why I Love It: make ahead, beginner-friendly, <30 minutes
• Serves: 1¼ cups

Whole mustard seeds and crushed red pepper flakes infuse plenty of heat and sharpness into this radish recipe. Make a batch to store in your fridge so you always have them on hand. They’ll add a zingy kick to burgers, tacos, salads and rice bowls.

• Time Commitment: 40 minutes
• Why I Love It: high protein, beginner-friendly, special occasion-worthy
• Serves: 4

The yuzu juice's tart-yet-sweet flavor makes this dish. If you can't get your hands on any, substitute a mix of lemon and lime juice with a touch of orange or grapefruit juice. As for the daikon, I'd say it's nonnegotiable, but you can substitute white turnip if needed. "It has a stronger peppery taste, but it's a good alternative and will give you a similar flavor," recipe creator ChihYu Smith says.

• Time Commitment: 35 minutes
• Why I Love It: <10 ingredients, make ahead, beginner-friendly
• Serves: 4

Won't Mom be so proud of you for eating your vegetables when this side dish hits the Mother's Day table? I suggest making the compound butter—studded with raw garlic, fresh tarragon and parsley—ahead to save time on the big day. (It'd taste great on baguette, pasta and various proteins, too.)

• Time Commitment: 30 minutes
• Why I Love It: special occasion-worthy, high protein, make ahead
• Serves: 4

Excuse me while I inhale a dozen of these loaded sliders. Not only are they topped with homemade pickled daikon radish and carrot, but they're also slathered with green onion mayo. Make the pickles and mayo in advance so all you need to tackle before serving is the pork.

• Time Commitment: 1 hour and 15 minutes
• Why I Love It: crowd-pleaser, high protein, beginner-friendly
• Serves: 10

The recipe swaps traditional tomatoes for radishes, which is a great trick any time you’re making pico outside of tomato season. Extra lime juice will help soften their pepperiness (as will the crema) and bring out their floral notes.

• Time Commitment: 45 minutes
• Why I Love It: low carb, beginner-friendly, dairy free
• Serves: 2

If you've never had this Vietnamese staple, you should know that it's positively soul-soothing. This rendition includes shrimp, cubed tofu, mung bean sprouts, bok choy and kale, but feel free to substitute whatever protein or greens you have on hand. (It's all about the radish noodles anyway.)

• Time Commitment: 50 minutes
• Why I Love It: <10 ingredients, vegetarian, kid-friendly
• Serves: 2 to 3

Who knew radishes could do dessert? The trick to their crispness and poppability is slicing them as uniformly and thin as possible, ideally with a mandoline. Serve them atop Greek yogurt with honey, crumble them over vanilla ice cream or just nosh on them plain.