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    Home » Sides » Spicy Roasted Daikon Radish French Fries

    Spicy Roasted Daikon Radish French Fries

    Jan 9, 2019 · by Valentina · 91 Comments

    This post may contain affiliate links.

    Jump to Recipe

    These Spicy Roasted Daikon Radish French Fries are a sure fire way to get everyone to love daikon radishes. Full of delicious Asian flavors and caramelized to perfection, it's one of the most unique daikon recipes. Pile of Spicy Roasted Daikon French Fries on a wrinkled piece of parchment paper, with title at the top.

    Look, I'm just going to be totally honest with you. While they may look like potato fries, they're not -- nor are they trying to be potato fries.

    They're Daikon Fries, and proud of it.

    Spicy Roasted Daikon French Fries are made from these big fresh Daikon radishes

    What is a Daikon Radish?

    • Daikon is a long white Asian radish that looks like a parsnip, though it's usually much larger.
    • Slightly less pungent than the small round radishes, they're quite good raw or pickled for an excellent crunch in a salad.

    I love them the most roasted and doused in sweet and spicy Asian flavors, turned into Daikon Radish French Fries.

    Of all the daikon recipes I've tasted, this is my favorite.

    4 segments of a peeled Daikon radish.

    Don't expect the same texture that you'd find in a potato French fry.

    The roasting process leaves these Daikon Radish Fries with a wonderful caramelized "crust," but they will be considerably more soft than they crisp.

    Oh, and I wouldn't even think about dipping them in any sort of a sauce. There's simply no need.

    What's in Spicy Roasted Daikon Radish French Fries?

    Each one is a mouthful of scrumptious flavors.

    • Daikon
    • fresh ginger
    • chili paste
    • Tamari or soy sauce
    • grapeseed oil
    • sugar
    • salt

    (See recipe card below for quantities.)

    Raw Spicy Roasted Daikon Radish French Fries on a baking sheet before going in oven.

    Can you make them ahead?

    I don't recommend making these too far ahead -- you don't want them sitting out for more than about 15 minutes before serving.

    They're best as close to the time they come out of the oven as possible because they'll loose some of their crispness, and they're already a softer fry.

    That said, even when they're softer, they're still amazingly tasty.

    How to Make Them

    - Cut the Daikon into sticks.

    - Combine the oil, chili paste, Tamari or soy sauce, ginger, sugar and salt. Drizzle this over the Daikon and mix.

    - Spread the coated Daikon fries on a sheet pan and roast until they're golden brown on all sides.

    - Drain them a bit on paper towels and serve.

    (More detailed instructions are below.)

    What to Serve with Daikon Radish French Fries

    The possibilities are really endless, as these fries pair really well with all types of dishes.

    They would be great added to an Asian-style menu, along with my Crispy Garlic Ginger Bok Choy Chips and Miso Gai Lan Egg Soup.

    All of these flavors and textures will compliment each other beautifully.

    I often serve them with Asian Pear Marinated Flank Steak or Broiled Black Cod with Bok Choy.

    And adding a green salad is always a great idea.

    Finished Spicy Roasted Daikon Radish French Fries on paper towel-lined baking sheet.

    A few more of my favorite French fry recipes:

    • Curry French Fries with Coconut Lime Dipping Sauce
    • Perfect Oven Roasted French Fries
    • Smoky Chipotle Parmesan French Fries
    • Chile Lemon Purple Sweet Potato Roasted French Fries

    A few more daikon recipes:

    • Homemade Kimchi
    • Daikon Rolls and Asian Pear and Daikon Salad from She Paused for Thought

    Spicy RoastedA pile of Daikon Radish French Fries on parchment paper.

    In the meantime, please enjoy the Daikon French Fries.

    You simply won't be able to stop snacking on them!

    Thank you Melissa's Produce for sending me Asian produce which inspired this recipe, and others.

    If you try these fries, or any of my other recipes, I’d love to hear what you think in the comments. You can also follow me on Instagram, Pinterest and Facebook to keep up with my mouth-watering recipes!

    pile of Daikon Frech Fries onparchment

    Spicy Roasted Daikon “French Fry” Recipe

    Valentina K. Wein
    These fries are a sure fire way to get everyone to love daikon radishes! Great for a side dish or snack, and full of delicious Asian flavors, you simply won't be able to stop snaking on them!

    4.90 from 28 votes
    Print
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Side Dish, Snack
    Cuisine Asain
    Servings 4
    Calories 151 kcal

    Ingredients
      

    • 5 cups (about 1 ¾-pounds) Daikon radish, peeled & sliced - see instruction no. 2. for instructions
    • 3½ tablespoons grapeseed oil
    • 1½ teaspoons chili paste (I like Sambal Oelek)
    • 1 teaspoon low sodium Tamari or soy sauce
    • ½ teaspoon ginger pulp, freshly grated
    • ½ teaspoon granulated sugar
    • ½ teaspoon sea salt

    Instructions
     

    • Preheat the oven to 475°F, and adjust a rack to the center.
    • Cut the Daikon into sections approximately 3-inches long, then cut about ¼-inch slices off the side of each one, to make a base. Stand the sections on their bases, and cut them, vertically into slices about ¼-inch thick. Stand these slices on top of each other, and then cut them into sticks about ¼-inch thick. Add all of the Daikon slices to a baking sheet and set aside.
    • In a small bowl, combine the oil, chili paste, Tamari or soy sauce, ginger, sugar and salt.
    • Drizzle this over the Daikon slices and then use your hands to toss them until they're all evenly coated and in a single layer.
    • Place the baking sheet in the preheated 475°F oven and roast until they are golden brown on all sides, about 30 minutes. (You should gently toss/flip them about halfway through the cooking time.)
    • Add a double layer of paper towels to another baking sheet, and when the fries are done, add them on top of the towels to drain and cool.
    • Serve!
    Keywords non-potato French fries
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.


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    Reader Interactions

    Comments

    1. sippitysup

      January 31, 2014 at 6:59 pm

      I've roasted radishes I guess it's time I fried a daikon. GREG

      Reply
      • valentina

        February 03, 2014 at 9:01 pm

        I guess so! 😉

        Reply
    2. Jean | DelightfulRepast.com

      January 31, 2014 at 10:22 pm

      Valentina, these look so tempting! I've never tried roasted Daikon, but it's going on my must-do list now!

      Reply
      • valentina

        February 03, 2014 at 9:01 pm

        Thank you, Jean! Hope you enjoy these! 🙂

        Reply
        • Mel

          February 02, 2017 at 9:30 am

          Big yum, I've made them similarly w sesame oil and miso, and mirin?

          Reply
          • valentina

            February 02, 2017 at 9:14 pm

            Oh, that sounds fabulous with those added flavors! Thank you!

            Reply
        • Susan Friedman

          August 03, 2020 at 7:28 pm

          Really good. A nice surprise. We hadn't tried daikon before.
          Super recipe. Will make this again.

          Reply
          • valentina

            August 04, 2020 at 9:02 am

            Thanks so much for writing in, Susan! I'm so happy you enjoyed this recipe. 🙂 ~Valentina

            Reply
    3. Lizthechef

      February 01, 2014 at 2:03 am

      Um, you are SO organized. Lovely to meet up with you at TECHmunch and wish you could organize my calendar. Such a creative recipe and happy to pin it.

      Reply
      • valentina

        February 03, 2014 at 9:02 pm

        Thanks so much, Liz! Lovely to see you, too! 😀

        Reply
    4. Colette

      February 01, 2014 at 3:56 am

      Good God, they look delicious!
      Happy Chinese New Year! xo

      Reply
      • valentina

        February 03, 2014 at 9:02 pm

        Hope you try them, Colette! Cheers!

        Reply
    5. David

      February 01, 2014 at 11:16 pm

      I love the caramelization you got on these! They look amazing and pretty healthy. Happy New Year!

      Reply
      • valentina

        February 03, 2014 at 9:03 pm

        Thanks, David! I felt no guilt eating a big plate of these!

        Reply
    6. Stan

      July 09, 2014 at 12:03 pm

      These were great, fast, and easy. My wife and I are low carbers and recently discovered daikon. Chilli paste is such an unsung hero of the kitchen. Thanks Valentina!

      Reply
      • valentina

        July 12, 2014 at 3:33 pm

        Hi Stan. So happy these were a hit, and I'm with you on the chili paste. Thanks for visiting my site and trying out some recipes. Cheers! 🙂

        Reply
    7. Elfi

      June 04, 2015 at 7:46 am

      absolutely delicious. Cannot get enough of these guilt free fries!

      Reply
      • valentina

        June 04, 2015 at 12:07 pm

        Thanks Elfi! So happy you love them!

        Reply
    8. plasterers bristol

      December 01, 2015 at 8:38 am

      Mm these look really good, got to give these a go. Thanks for sharing.

      Simon

      Reply
      • valentina

        December 01, 2015 at 9:57 am

        Hope you try and love them!

        Reply
    9. May

      December 30, 2018 at 8:52 pm

      These turned out awesome. The amount of oil is way too much, I halved it and still had most of it left over. I think you just need enough to drizzle, which is barely anything. The spice was awesome. We dont like spice but I put it all in there and we ate it all and agreed it was awesome - thank you!

      Reply
      • valentina

        December 30, 2018 at 10:39 pm

        Hi there, Thanks so much for your comment and for trying my recipe. I'm so happy you loved the spices, and great that you adjusted the oil to your liking. I'll try it with a bit less next time to experiment. Wishing you a very happy new year! ~Valentina

        Reply
    10. Brian Jones

      January 09, 2019 at 11:26 pm

      Roasted radish is delicious and the flavours you have added here are fantastic... I've yet to try it with daikon though, it is definitely on my list to do now!

      Reply
      • valentina

        January 11, 2019 at 3:54 pm

        Thank you, Brian. I hope you give it a go. And love it!

        Reply
    11. Lucy Parissi

      January 10, 2019 at 2:28 am

      These fries sound fantastic - it's a great way to serve daikon.

      Reply
      • valentina

        January 11, 2019 at 3:55 pm

        Thank you, Lucy!

        Reply
    12. lola@cheflolaskitchen

      January 10, 2019 at 2:59 am

      Okay, this is just so tempting! Grabbing them right from the screen. You're a pro-Valentina!

      Reply
      • valentina

        January 11, 2019 at 3:55 pm

        You're very kind. Thank you!!

        Reply
    13. Cathy

      January 10, 2019 at 3:12 am

      Valentina, this dish looks simply yummy! I've never had roasted daikon so you definitely have inspired me to try these sure to be yummy strips! Thanks for teaching me something completely new! Love it!

      Reply
      • valentina

        January 11, 2019 at 3:56 pm

        Thanks so much, Cathy. Yes, typically we see daikon served raw, in slaws, slads, pickled, etc. Hope you like this one.

        Reply
    14. Neli Howard

      January 10, 2019 at 3:14 am

      This is so creative. I have never tried something like this before. I want to thank you for this great recipe! Looks very tasty. I definitely want to try it.

      Reply
      • valentina

        January 11, 2019 at 3:57 pm

        Thank you, Neli. I hope you love it!

        Reply
    15. Danielle Wolter

      January 10, 2019 at 3:52 am

      I def want to be making these. What an awesome idea to use daikon for fries. ANd the flavors are so great. pinned!

      Reply
      • valentina

        January 11, 2019 at 3:57 pm

        Thanks for your comment, Danielle. And for pinning. Enjoy!

        Reply
    16. David @ Spiced

      January 10, 2019 at 4:42 am

      Wow, these daikon fries look exactly like potato fries! But I hear ya on them being different. I'm ok with that as the flavors sound amazing, Valentina! We've really cut back here in an attempt to undo the holidays, and I'm thinking these would be a delicious side dish one night. Yum!

      Reply
      • valentina

        January 11, 2019 at 3:58 pm

        Yes! I hope you try them. I have to cut back too, but it doesn't seem to happening. At all. 😉 Cheers!

        Reply
    17. Nancy Buchanan

      January 10, 2019 at 9:21 am

      Oooh.... Valentina, these look so good! I love daikon radishes and it's wonderful to see more recipes with them - a truly underappreciated vegetable in my book! Definitely going to have to make these ASAP!

      Reply
      • valentina

        January 11, 2019 at 4:01 pm

        Thank you so much, Nancy! Happy to give the daikon the spotlight for a bit. 🙂

        Reply
    18. Eha

      January 10, 2019 at 3:33 pm

      Tho' have loved daikon 'forever' have never thought to make chips out of them, especially since the latter simply don't appear on my menus for health reasons. But absolutely love the spicing and the ability to cook such in the oven . . . so can't wait to try !

      Reply
      • valentina

        January 11, 2019 at 4:03 pm

        I've been using these flavors on a few other vegetables lately, including a sweet potato stir-fry. It was great. Thank you for the comment and the visit. 🙂

        Reply
    19. Ron

      January 11, 2019 at 3:19 am

      You don't have to sell daikon radishes to us, we love them. But, never have I thought of oven baking them, BRILLIANT. I can't wait to try your Daikon Radish French Fries, now I just have to find some nice sized daikons. Thanks for sharing Valentina.

      Reply
      • valentina

        January 11, 2019 at 4:04 pm

        Thanks so much, Ron! Happy to hear there are some daikon fans out there! Enjoy!

        Reply
    20. David

      January 11, 2019 at 5:45 am

      This is a perfect recipe for all my friends who are avoiding carbs! (As opposed to me… The crazy one who is eating all the carbs he can find!) I am so glad to see that you use and love sambal oelek! For those of us who can’t eat sriracha, it’s a great alternative!

      Reply
      • valentina

        January 11, 2019 at 4:05 pm

        I DO love Sambal Oelek and am never without it in the fridge. And I too am not avoiding carbs -- at least on purpose. 😉 Enjoy!

        Reply
        • David

          March 14, 2022 at 7:10 am

          I remember when you first posted this, and then reposted it in 2019. After that, we made them several times wishing that we had started much earlier with your first posting. I served them most recently with my sesame tuna burgers, and they were a perfect accompaniment.

          Reply
    21. Deb|EastofEdenCooking

      January 11, 2019 at 10:42 am

      I've only had raw daikon and love the idea of roasting this mild radish with spices. Such a fabulous way to enjoy this underrated veggie.

      Reply
      • valentina

        January 11, 2019 at 4:07 pm

        Thanks, Deb. I do love these flavors. 🙂 And yes, underrated indeed. I'm giving it a moment to shine. 😉

        Reply
    22. Gerlinde @sunnycovechef

      January 12, 2019 at 6:11 pm

      I have never thought of roasting daikons , it sounds delicious and I will definitely try it. Thanks for the tip.

      Reply
      • valentina

        January 13, 2019 at 3:35 pm

        I hope you love them! 🙂

        Reply
    23. mimi rippee

      January 13, 2019 at 8:59 am

      wow! These look fantastic! I've never thought to cook daikon in any fashion. I just bought some curry ketchup and they would pair well I think. Yes, I could have made my own, but I came across it when I was perusing unique condiment and decided to try it. Can't wait!

      Reply
      • valentina

        January 14, 2019 at 7:10 pm

        I know, it's sort of counter intuitive to cook a daikon since we see them in kimchi, pickled, in salads, etc. That said, these are delicious caramelized! 🙂 Thanks for checking out the recipe! 🙂

        Reply
    24. Christina | Christina's Cucina

      January 17, 2019 at 9:47 am

      I LOVE daikon radish, so spicy and roasted? I'm so in! What a great substitute for french fries for a change! Will have to try this soon!

      Reply
      • valentina

        January 17, 2019 at 9:56 am

        Thank you, Christina! I used to forget how much I like this vegetable. Once I started making this, it's always in the rotation. 🙂

        Reply
    25. Frank

      January 21, 2019 at 5:59 am

      I've never tried or even considered this, but since I do enjoy daikon I bet I'd really enjoy this. Definitely on my 'to do' list!

      Reply
      • valentina

        January 21, 2019 at 3:36 pm

        Yes, it's an unusual daikon preparation, and it's so good. Hope you try it and thanks for stopping by. 🙂

        Reply
    26. Rosanne

      July 08, 2019 at 10:33 am

      I made it in cubes instead of fries (I was in the process of cutting it for pickling and changed my mind)and it was delicious. It took less time to cook so I think I will keep it in cubes. Thank you.

      Reply
      • valentina

        July 08, 2019 at 7:29 pm

        I love it! I bet it's great in cubes, and thanks for sharing in case other readers want to try it. So happy you enjoyed it! 🙂 ~Valentina

        Reply
    27. Claude

      July 24, 2019 at 3:50 am

      I grow my own vegies and planted, what I thought, the french radishes. They turned out to be these (wrong seeds in wrong bag, I guess). I ate a couple raw - very nice and mild. but I tried your recipe and you have won me over hook, line and sinker - it was super delicious. I used fresh ginger and some lemon juice and soy. Talk about flavour! thank you for your great recipe. I had no idea one could cook these radishes.

      Reply
      • valentina

        July 30, 2019 at 1:14 pm

        Wow, thanks so much, Cluade! You've made my day! I love these too, and it's so great that you grow your own radishes. Guess it was a happy mistake to have gotten the wrong seeds. 🙂 Thanks again. Cheers! ~Valentina

        Reply
    28. Mary

      December 09, 2019 at 9:17 pm

      These were really good. I planted some daikon seed as as cover crop in raised beds and they have naturalized all over my garden.

      Reply
      • valentina

        December 09, 2019 at 11:05 pm

        Hi Mary, I'm so happy you enjoyed this recipe. It's one of my favorites! So great you have daikons growing in your garden. I love it. 🙂 Thanks visiting my site and for trying this recipe. ~Valentina

        Reply
    29. Rachel

      December 12, 2019 at 8:43 pm

      I winged it slightly, using gochujang instead of sambal oelek, adding just a touch of valentina hot sauce for extra spice, and just mixing the sauce by taste instead of measuring. It was delicious! I did half daikon and half sweet potato, the recipe needed no alteration to cooking time. I also made a dipping sauce that was half mayonnaise, half yogurt, with valentina, soy sauce, and garlic powder to taste and it went perfectly. Excellent recipe! I've never eaten daikon before but it will definitely be making an appearance from now on!

      Reply
      • valentina

        December 13, 2019 at 11:56 am

        Hi Rachel, I'm so happy you liked this recipe. I love that you made a dipping sauce -- sounds delicious. And combining the daikon with sweet potato is a great idea. Thanks for visiting my site and trying the recipe. 🙂 ~Valentina

        Reply
    30. Pauline

      January 14, 2020 at 10:33 pm

      We are doing a winter CSA which always means ending up with veg that we don't usually eat. We got 7 purple daikon radishes and weren't liking them them raw. This recipe was a great way to enjoy them. We added a bit more ginger and a bit more soy sauce since we didn't have the chile paste on hand, and they were very good. Never got totally crisp, but they were really tasty with kale chips, wilted spinach and brown basmati rice. These were so good I'm hoping we get more with the next delivery. One of the great things about a CSA is it helps us try new veg and find new recipes.

      Reply
      • valentina

        January 14, 2020 at 10:54 pm

        Thanks so much for writing in, Pauline. I'm so happy you found a way to enjoy the daikon radishes -- and I'm even happier it was with my recipe. Great idea to have added a bit more ginger and soy sauce without the chili paste on hand. Serving them with rice is so smart, so any extra spices can seep into it. Yum. Can't wait to see what your next box will bring. 🙂 ~Valentina

        Reply
    31. Charlene D.

      January 30, 2020 at 4:35 pm

      Yum! I changed it up a bit by adding some garlic and crushed cayenne pepper because I didn't have any chili paste. I was surprised how delicious they were. I will be making them again..

      Reply
      • valentina

        January 30, 2020 at 5:05 pm

        Hi Charlene, I'm so happy you liked this recipe. I think you made the perfect adjustments without having the chili paste on hand. Delicious! Thanks for writing in and for following my recipes. 🙂 ~Valentina

        Reply
    32. Kitt

      March 01, 2020 at 11:27 am

      Just made them, along with sweet potato fries. They turned out to be truly delicious, i was so surprised. I used sriracha instead of chili paste.

      Reply
      • valentina

        March 01, 2020 at 6:15 pm

        Thanks so much, Kitt! I so appreciate the note and that you've checking out my site/recipe. 🙂 ~Valentina

        Reply
    33. Michelle callard stone

      March 07, 2020 at 9:59 am

      Great recipe, the taste was perfect, but 475 F is perhaps a bit too high. My fries were black on one side after 15 minutes. I turned off the oven and allowed them to sit for an hour to finish cooking before serving.

      Reply
      • valentina

        March 07, 2020 at 3:09 pm

        Hi Michelle, Thanks so much for writing in. Happy you like them and sorry they got too dark. Every oven and pan can vary, I would still keep the oven high, but check on them sooner and move them around/flip them earlier or a few times during the cooking. Hope this helps, and thanks for reading Cooking On The Weekends. 🙂 ~Valentina

        Reply
    34. Richard Juwah

      July 10, 2020 at 5:01 pm

      Hello Valentina,

      I soooo love your Spicy roasted Diakon french fry recipe and would love to try it . I just don't think I can get all the ingredients in Nigeria.

      Reply
      • valentina

        July 10, 2020 at 8:34 pm

        Thank you, Richard. Too bad it's hard to find these ingredients there. I hope you will come across them -- or some of them -- one day! 🙂 ~Valentina

        Reply
    35. Jan

      August 05, 2020 at 4:49 am

      Trying to add more daikon radish to my diet because they are a good source of calcium. Found this recipe while searching for ways to prepare it. Easy and love it! Didn't have chili paste on hand so substituted ketchup and cayenne pepper. Will definitely make again!

      Reply
      • valentina

        August 06, 2020 at 9:29 am

        Hi Jan, thanks so much for writing in. I'm so happy you found this recipe, tried it and liked it so much! And sounds like your substitutions were great. That's awesome. 🙂 ~Valentina

        Reply
    36. Enoch Schanno

      September 01, 2020 at 4:31 am

      I like this web site so much, saved to bookmarks.

      Reply
      • valentina

        September 01, 2020 at 11:27 am

        Thanks so much! 🙂 ~Valentina

        Reply
    37. Luci G. Ryan

      December 08, 2020 at 4:09 pm

      Absolutely delicious and enjoyed them very much. I think I might have used a bit too much oil, but nonetheless, they were delicious!

      Reply
      • valentina

        December 08, 2020 at 5:14 pm

        Fantastic! So happy you enjoyed them and I appreciate the note. 🙂 ~Valentina

        Reply
    38. Archie

      February 13, 2021 at 10:04 pm

      These were simply delicious! I dare say I like them better than regular fries and that's saying something. This one is going to be a regular at our place 🙂

      Reply
      • valentina

        February 15, 2021 at 6:27 pm

        Archie, thank you! And wow, better than regular fries! I'll take that compliment any day. I so appreciate you sharing here. Enjoy! 🙂 ~Valentina

        Reply
    39. CQ

      April 12, 2021 at 6:39 am

      Question: You want the daikon sticks to measure approximately 3 x .25 x .25 inches, is that right? I plan to try these asap!

      Reply
      • valentina

        April 12, 2021 at 10:52 pm

        Hi there. Yes, approximately. If it's a bit more or less that's okay. Hope you love them! 🙂 ~Valeninta

        Reply
    40. Kenneth Pomerantz

      July 06, 2021 at 10:42 am

      Thank you for this recipe. I substituted 100% sesame oil for the grapeseed oil, and Korean hot pepper paste; didn't add the sea salt since soy sauce was in the recipe. Came out great! Any suggestions on how to make them crispier on the outside (without burning)?

      Reply
      • valentina

        July 06, 2021 at 12:57 pm

        Hi Kenneth, Thanks so much for writing in. I'm so happy you liked this recipe! 🙂 They are crispiest just out of the oven, which I'm guessing you noticed. You could try placing the baking sheet under the broiler for just a few seconds -- watching them like hawk, with the oven door open. If you try it, please let me know. Happy Summer! ~Valentina

        Reply
    41. Geraldine

      April 18, 2022 at 1:51 pm

      I never had daikon before and hated its raw flavor. Googled a way of eating them cooked and this was the first recipe to come out. It was amazing! They're juicy, caramelized and have none of the earthy taste I disliked.

      Reply
      • valentina

        April 18, 2022 at 3:55 pm

        Hi Geraldine, Thanks so much for writing in and trying my recipe! I'm so happy you liked it so much. The caramelization is what does it for me. Enjoy! 😀 ~Valentina

        Reply
    42. VR

      May 04, 2022 at 8:34 am

      Substituted canola oil for avocado and it came out a bit burnt tasting (and set off my smoke alarms)! I suspect the canola has too low a smoke point for the 475 oven. Follow the instructions, team!!

      Reply
      • valentina

        May 05, 2022 at 2:41 pm

        Thanks for sharing, Valerie! 🙂 ~Valentina

        Reply
    43. Luci Wilson

      November 08, 2022 at 4:22 pm

      I just got my CSA and it had beautiful large daikons. I found your recipe and was so amazed at how delicious they were! My husband, who was nervous about trying this new veggie, cannot stop talking about how great they were!
      Thanks so much!
      Luci

      Reply
      • valentina

        November 10, 2022 at 3:05 pm

        Hi Luci!
        Thank you so much for taking the time to write. I'm so happy you and your husband loved this recipe. Produce deliveries are so much fun, especially when something new shows up. I hope you make it again and again. 🙂 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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    Seasonal Comfort Foods

    • ceramic bowl with Tuscan Bean Stew with green and white striped napkin
      Vegetarian Tuscan Bean Stew
    • Smoky Spanish Smashed Potato Casserole -- These potatoes are deliciously rich, super creamy, and comforting beyond belief. This is the perfect fall side dish to go with braised meats, chicken or even a salad.
      Smashed Potato Casserole
    • Creamy Parsnip Soup with Baby Parsnip French Fries in a purple bowl on a wood with a green floral cloth.
      Creamy Parsnip Soup Recipe
    • Cheesy Pancetta Brussels Sprouts Bake being spooned out of cast iron skillet with an orange spoon.
      Baked Brussels Sprouts with Pancetta

    Spring!

    • One slice of upside down carrot cake with whipped cream on top.
      Olive Oil Carrot Cake with Apricot
    • Blue-rimmed plate with asparagus salad and pickled red onions
      Parmesan Asparagus Salad
    • Steamed artichoke with lemons slices between the leaves on a white plate
      Steamed Artichokes with Lemon Beurre Blanc
    • Top view of Spring Lamb Stew with Green Garlic in a cream-colored bowl
      Spring Lamb Stew with Green Garlic

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