Roasted Radishes + Brussels Sprouts w/ Creamy Gorgonzola

You can find roasted brussels sprouts pretty much anywhere these days. But how about roasted radishes with brussels sprouts? When you add radishes, it makes the them truly special. These roasted radishes with brussels sprouts are as beautiful to look at as they are delicious. Radishes lend a spicy note to the dish, while creamy and funky gorgonzola cheese brings it all together.

Recipe card and intro updated 8/17/23

Roasted Radishes + Brussels are a Lovely Spring Green (and Pink)

Pink and green is such a fantastic color combo. It reminds me of pretty, preppy blonde girls decked out in Lilly Pulitzer, yes. But it also reminds me of spring. The spring that visited Southern California last week. The spring when it was 80 degrees and sunny. The spring where I planted a new lime tree (named Margarita, natch). The spring before our evening weather dipped perilously close to freezing.

The spring we had last week was one in a series of false springs that usually start in January around these parts. It’s enough to trick the daffodils to bloom, and me into thinking I can host a dinner party out-of-doors. I was so fooled, in fact, that I actually put a spray tan on my pasty legs in anticipation of the many days of shorts weather to come.

But, I was wrong. So wrong. For winter is back and I’m covered head to toe with cashmere, fleece and lambskin boots (and sitting conveniently at my perch at the kitchen table under the heater vent). It’s okay, really, because I know in just a few short months it will be hot. HOT! And that is the weather I hate most of all.

Spring is a lot like life, isn’t it? It’s always two steps forward, and one step back. But I know she’s coming soon, because my weekly produce box tells me so (It’s a heckova lot more reliable than that groundhog). In my box there are brussels sprouts, peas, and broccoli. There are baby greens and carrots. And the strawberries are particularly gorgeous and juicy this year.

So while it’s still cold outside, I’ll make good use of my time spent inside–cooking up simple lunches for Matt and me. The kids hate brussels sprouts, and particularly the way it makes the house smell. So we have them often when the kids are out of the house at school. This recipe came about quite serendipitously–the garden is still overflowing with radishes (a new addiction for me), and we had quite a lot of brussels sprouts to use up. They looked so beautiful sitting together on the counter that I thought, what the hell, and I threw them in a hot pan to see what would happen. What happened was magic. Earthy, crunchy, zippy magic. It was such a fantastic combination, in fact, that I may never want to eat brussels sprouts another way again.

Gluten Free Vegetable Side Dishes to Try:

• Warm Autumnal Roasted Vegetable Salad
• Easy + Delicious Gluten Free Cream of Celery Soup
• Brussels Sprout Slaw with Aji Verde Dressing

Did you make this Roasted Radishes + Brussels Sprouts recipe? Be sure to leave a comment and star rating below (⭐⭐⭐⭐⭐) and post a picture and tag us on Instagram using the hashtags #agirldefloured #deflouredrecipes! Thank you!

Pan Roasted Radishes + Brussels Sprouts with Gorgonzola

These colorful pan-roasted radishes with brussels sprouts are not only gorgeous, but it’s about the best thing I’ve ever eaten. Serve it with roasted chicken or ham, or as a vegetarian main with some grilled polenta

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Side Dish

Cuisine American

Servings 4 servings

Calories 109 kcal

Equipment

• Large skillet

Ingredients

  

1x2x3x

• 1 pound of brussels sprouts
• 1 bunch of Easter egg radishes
• 1 tablespoon olive oil
• 1 large shallot sliced into rings
• ¼ cup crumbled gorgonzola cheese
• salt and pepper to taste

Instructions

 

• Halve brussels sprouts and cut off any woody stems. Set aside. Scrub radishes, and trim root and stem ends. Halve radishes, as well.
• Heat olive oil in a large skillet over medium high heat. Add brussels sprouts and radishes and cook, stirring occasionally for 3 minutes. Stir in shallots and cook for 2 minutes more, or until brussels sprouts begin to brown and the vegetables are tender. Season to taste with salt and pepper and place in a serving bowl. Top with the crumbled gorgonzola. Serve immediately.

Nutrition

Serving: 1portionCalories: 109kcalCarbohydrates: 11gProtein: 6gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 111mgPotassium: 482mgFiber: 5gSugar: 3gVitamin A: 909IUVitamin C: 97mgCalcium: 88mgIron: 2mg

Keyword Gorgonzola, Roasted Brussels Sprouts, Roasted Radishes, Roasted Radishes and Brussels Sprouts

Tried this recipe?Let us know how it was!

Thank you for helping support my small business! A Girl Defloured earns revenue in a few different ways; I have occasional sponsored post and I also earn an affiliate commission on the sales of products I link to— there might be a few of those links in this post. The only items that I feature are those that I use on a regular basis and that I truly love. I earn a small commission on your purchase, but you don’t pay any more than retail price. This allows me to share my recipes with you (and keeps me well fed). THANK YOU!