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These radish wands are the most fun way to eat your veggies. Pink watermelon radishes and purple daikon radishes make these roasted vegetable skewers naturally pretty, Cutting them into heart shapes makes them cute and adorable. This recipe shows you how to cook them in either the oven or the air fryer. Make them for Valentine’s Day, Galentines Day, an anniversary, or anytime.

This recipe makes 8-9 skewers (plus additional radish scraps that you can feed to your least favorite family member).

Table of Contents

(click the links below to skip to the section you’re looking for)

• Recipe
• Frequently Asked Questions
• Ingredient Substitutions
• Nutritional Information
• Contact Me with Questions

Is it just me or is watermelon radish season just way too short??? And purple daikon radish season is also way too short!!! If these adorbs root veggies were available year round, I’m pretty sure the world would be a happier place. I’ve always been a huge fan of root veggies, but I never liked radishes because I always felt like they were too spicy. It turns out that only the skin is super spicy. So, I always peel my radishes now, and it makes them SO MUCH BETTER.

If you’re mainly getting your produce from a grocery store, you may not have ever seen these pretty pink and purple radishes. However, if you visit your local farmer’s market during the winter months (well, winter in california, at least), you might be lucky enough to find these. In the SF bay area, spade and plow is a good resource for purple daikon, and tomatero farms usually has watermelon radishes. In the sacramento area, find the stand called Natural Trading Co. If you still can’t find these gorgeous radishes, you can make this recipe with any root veggies. They won’t be as colorful, but they’ll be just as delicious.

If you’re planning to BBQ or grill, you can also grill these skewers, rather than using an oven or an air fryer. If you like heart-shaped foods on sticks, you might also like my pizza lollipops and my pie lollipops.

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Ingredients for Roasted Radish Wands

(jump to the substitutions section to see ingredient details and suggestions for substitutions)

• 2 watermelon radishes
• 2 purple daikon radishes
• 1 tablespoon coconut oil
• salt

Radish Wand Directions

prep time: 1 hour | bake time: 12 min

Peel all 4 radishes. You don’t have to peel them, but I think the peels are spicy, so I always peel mine.

Slice the radishes like you would slice a tomato. You want the slices to be thick enough that they won’t break when you stick the skewers in them. Compost (or throw away or save for making stock) the ends.

Cut hearts out of the slices. I used the smaller sizes from the heart-shaped cookie cutter set, but you can use any shape cookie cutters you have.

Toss the radish hearts with half of the melted coconut oil and salt.

Push the heart radishes onto the bamboo skewers leaving some space between each one. I also try to leave space on one end to hold the wand.

Bake them in the oven at 375°F (190°C) for 12-13 minutes or pop them into the air fryer at 370°F (190°C) for 5 minutes.

Toss the radish scraps with pink sea salt and the rest of the oil. You can also add onion powder and garlic powder if you like those flavors.

Bake the scraps in the oven at 375° for 15 minutes or pop them into the air fryer at 370° for 5-6 minutes.

Serve the cute veggie skewers with or without dip. I dipped mine in vegan mayo mixed with mustard and garlic powder. You could make a pink dip to match by adding beetroot powder instead of mustard.

Try to do magic while holding your radish wand. I wasn’t able to do any, but I’m just interning as a witch. Hopefully, you’ll have more luck.

Frequently Asked Questions

How do I reheat the leftovers?

Save leftover roasted radishes in a container in the fridge for up to a week. Add them to salads or ramen or reheat them in the microwave or air fryer for 2 minutes.

Ingredient Substitutions

• Radishes: Watermelon radishes and purple daikon radishes are available at farmer’s markets from fall through spring. You can also find them a natural foods co-op. If you are unable to find them, you can make these with other root veggies instead, but they won’t be as pretty.
• Coconut Oil: I used melted coconut oil, but you can use any other vegetarian oil. Safflower oil, sunflower oil, and avocado oil are good options because they are made for high heat. However, you can use olive oil, vegetable oil, canola oil, or grapeseed oil in a pinch.
• Salt: I like pink sea salt because it has trace minerals in it, but you can use any salt.

Nutrition Facts

• Servings: 8
• Calories per serving: 28
• Calcium per serving: 20mg
• Cholesterol per serving: 0mg
• Dietary Fiber per serving: 1g
• Potassium per serving: 175mg
• Protein per serving: 1g
• Total Carbohydrate per serving: 3g
• Total Fat per serving: 2g
• Total Sugars per serving: 2g
• Sodium per serving: 322g

Comments or Questions?

If you make this recipe, I would love it if you’d snap a pic, post to instagram, and tag me @vegandollhouse. It seriously makes my day/week/month!

Please message me (instagram or email) if you have any questions or feedback about the recipe.

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I mostly cook with organic ingredients, but only specify organic when it’s necessary to ensure the item is vegan.

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