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Roasted Daikon Radish, Carrots and Peppers

This recipe for Roasted Daikon Radish, Carrots and Peppers is sweet, hearty, a little sharp. It’s perfect for a light lunch or as a side dish with dinner.

Balsamic Roasted Daikon-5

When I was entering the third grade, I transferred from a public school where I had many friends to a catholic school where I had none. While my public school friends were still my friends, I went to my new school every day wondering when I would feel the level of comfort and fitting in that I had at my previous school.

Whereas I was outgoing, perhaps to a fault, at my old school, I was quiet and lonely at my new one.

It was there that I learned about Girl Scouts, which most of the girls in the class belonged to.

I didn’t.

On the days when their troop would meet after school, the girls would wear their green vests with all these badges to school. I remember gazing at the badges, imagining all the excitement and adventure they might have experienced earning them.

I felt like if I could just join, then maybe I would fit in at the school a little better. As if that green uniform would suddenly break me out of the shell that held me back from friendships.

Meanwhile, I stuck out in my plain ol’ Catholic school uniform.

I never did join Girl Scouts.

Paige is going to be a Daisy next year – a precursor to Brownies and Girl Scouts. She’s psyched, which makes me so excited for her. Though I didn’t belong to Girl Scouts as a girl, I did once attend a Girl Scout camp and found it to be a wonderful experience. And in a strange way, this lets me live that childhood dream of being a Girl Scout vicariously through her.

Is that weird? I hope not, because I couldn’t talk Paige out of Daisies if I tried.

Ingredients

It’s a little like me and roasted vegetables … until it gets so warm that heating the stove becomes a dread-filled task, I keep on roasting. Because roasted vegetables are totally awesome.

This recipe is a favorite — sweet, hearty, a little sharp. It’s perfect for a light lunch or as a side dish with dinner.

And the star? It’s the daikon radish, a long white root vegetable that looks a little like a white carrot — but it’s not. With a super thin skin, this radish needs a good scrub but no peeling to be ready to eat or cook with.

Daikon radishes are a milder radish, and when roasted the sweet-slightly sharp flavor really develops. Until this spring, I’d only had daikon radishes in Daikon Salad, which I adore. But like other radishes, they totally rock when roasted as well.

Balsamic Roasted Veggies

The daikon radishes are sliced up and tossed with carrots, red peppers, shallots, olive oil, salt and pepper. And then they are roasted in the oven until they are tender and a little golden.

But before they are actually done, you drizzle them with a little balsamic vinegar and let them cook a little more. The flavor is incredible.

You can eat this straight out of the oven, or serve it over rice. The leftovers are awesome too.

Were you ever a Girl Scout?

Balsamic Roasted Daikon-2
Roasted Daikon Radish, Carrots and Peppers

Roasted Daikon Radish, Carrots and Peppers

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients

  • 1 bunch daikon radishes, 3 daikons, scrubbed and sliced into 1/4-inch rounds
  • 4 carrots, peeled and cut into 1/4-inch rounds
  • 1 red bell pepper, thinly sliced
  • 1 shallot, thinly sliced
  • 2 tbsp extra virgin olive oil
  • Salt and pepper, to taste
  • 1/4 cup balsamic vinegar

Instructions

  1. Preheat the oven to 400 degrees. Combine the daikon, carrots, red peppers, shallot and olive oil on a nonstick baking sheet. Season well with salt and pepper. Roast for 25-30 minutes, stirring once or twice until tender.
  2. Drizzle the veggies with balsamic vinegar and return to the oven. Roast for an additional 5 minutes. Toss well and then transfer to a serving bowl.
  3. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 166Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 153mgCarbohydrates: 22gFiber: 8gSugar: 13gProtein: 3g
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Pam Stoker

Friday 1st of May 2020

I found huge 3”x14” Daikon radishes at a warehouse grocery, so I bought two. I had never seen this root veggie, but since it looked like a giant white carrot, I thought I could just roast it. When I learned what it was, I was concerned, because small round red-skinned radishes literally sting my tongue. When I told my daughter what I had bought, she was so excited and asked for a small piece to make pho. Then when I found your recipe, I knew I had to try it. I also had a zucchini, so I added that to the Daikon, carrots, and sweet peppers. The balsamic vinegar was a surprise ingredient, and it set this dish apart from other roasted veggies. I did not expect to like this as much as I did, but the flavor combination just blew me away!! So delicious!! Can’t wait to eat it again tomorrow!! 💕💥😍

Sarah Walker Caron

Saturday 2nd of May 2020

Pam, this is so great to hear! I am so glad you liked the recipe — but even more glad that you gave daikon a try! You might also like roasted or sauteed radishes (the red ones, or any other small round variety). It mellows the flavor (they aren't anywhere near as peppery once cooked) and takes on a slight sweetness.

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