Roasted Radishes are the low carb side dish you didn’t know you’d been missing. Tossed with olive oil then baked until crispy, these radishes make a delicious lightened up alternative to potatoes.
While we’re talking about roasting things: Have you tried our Sheet Pan Roasted Vegetables yet? Add them to your list! Enjoy your dinner with our colorful watermelon feta salad.
Why this Recipe Works
If you think you don’t like radishes, chances are good you haven’t tried them roasted! Eaten raw, these root vegetables have a crisp texture and sharp flavor.
While some love the bitter bite of radish in salads (or on their own), it’s not everyone’s cup of tea.
- Roasting radishes caramelizes their natural sugars, giving them a golden brown crispy exterior.
- The flavor becomes savory and slightly sweet–still identifiable as radish but far less bitter.
- In this recipe, we also covered our roasted radishes with a perfect blend of herbs and seasoning.
- The perfect alternative to carb heavy potatoes.
Ingredient Notes
Radishes. Grab a big bunch or find bags of trimmed and washed radishes in the produce section of your grocery store. You will need two pounds for today’s recipe.
Garlic. Use fresh garlic cloves that have been peeled and minced.
Parsley. A sprig of this fresh herb adds freshness to these savory roast vegetables.
Lemon juice. A few squeezes of fresh juice are strictly optional but do help brighten up the flavor beautifully!
Easy Instructions
Once of the best things about all kinds of roasted vegetables, including radishes, is that they’re some of the easiest healthy side dishes to make.
Clean your radishes!
Roast. Start by tossing the halved radishes in some olive oil. Then sprinkle on your seasonings.
Give the radishes a few tosses to make sure they’re evenly coated.
Now, roast them on a baking sheet in a single layer. Stir every 10 minutes or so.
After 30 – 35 minutes, the radishes should look slightly browned and crisp.
They’re done! Garnish with parsley and a squeeze of lemon juice, if desired.
Tips and Tricks
- Radishes not crisping up as much as you like? Place them under the broiler for a couple of minutes after roasting.
- Feel free to experiment with different flavors in your roast radishes. Herbs like basil, thyme and rosemary would all make lovely additions to this recipe.
- Make sure to leave a little space between radishes as they cook. They’ll release steam as they heat, so if you leave them too close together they’ll end up soft instead of crispy.
Recipe FAQs
Store leftovers from this recipe in an airtight container. They’ll keep well in the fridge for 3 to 5 days.
Reheat leftovers in the oven or in a skillet on the stove. I don’t recommend microwaving radishes. They’ll get mushy.
Any meal you’d usually serve with a starchy side is a perfect match for these radishes. Try them with Baked Ranch Chicken, your favorite pot roast or steak.
You can even use roasted radishes as a substitute for the potatoes in this Balsamic Glazed Chicken Recipe!
Yes, roasted radishes are approved for most keto diets. These are also vegan, gluten free and low in carbs! Basically, everyone can enjoy a side of crispy oven roasted radishes with dinner.
More Low Carb Meals
Roasted Radishes
Roasted Radishes are the low carb side dish you didn't know you'd been missing. Tossed with olive oil then baked until crispy, these radishes make a delicious lightened up alternative to potatoes.
Ingredients
- 2 lbs of radishes, washed, trimmed and halved
- 2-3 Tablespoons olive oil
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
- 3 cloves garlic, finely minced
- parsley for garnish
- squeeze of fresh lemon juice (optional)
Instructions
- Preheat oven to 425℉. Line a large baking sheet with sides with parchment paper. Set aside.
- Add radishes to a large bowl and toss them in the olive oil. Making sure each radish gets coated.
- Sprinkle the salt, pepper, onion powder, and minced garlic over the radishes and toss to evenly distribute the seasoning.
- Add radishes to a large baking sheet in a single layer.
- Roast for about 30-35 minutes or until slightly browned and crispy, giving them a stir about every 10 minutes. You can also broil them for an additional 2-3 minutes to brown and crisp them.
- Add salt and pepper to taste.
Notes
- Radishes: Many grocery stores sell the bags of pre-trimmed radishes in 1lb packages. You will need 2 of those if purchasing that way. I still cut the ends off to get a fresh cut edge.
- Great substitute for potatoes (in my Balsamic chicken recipe)! Can be subbed as a breakfast potato as well.
- Important to roast them in a single layer - radishes give off moisture while they roast, so it’s good to give them a little space so they can get crispy.
- Experiment with adding different flavors to your radishes - dill, rosemary, basil, or thyme.
- Roasting the radish changes the flavor and makes them caramelize, leading to a sweet but savory taste. They still remain tasting like a radish, but the strong bitter taste that raw ones have is minimized.
- Storage: Store them as leftover in the fridge for 3-5 days. Reheating can be done in the oven or in a skillet on the stovetop.
Nutrition Information:
Yield: 6 Serving Size: 1/2 cupAmount Per Serving:Calories: 96Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 270mgCarbohydrates: 9gFiber: 3gSugar: 4gProtein: 1g
Once you try Roasted Radishes you’ll never see this root vegetable the same way again! Healthy, delicious and easy to make, this is a side dish you can make again and again with all your favorite herbs and spices.