Roasted Radishes are an easy to make low carb side dish and a great alternative to roast potatoes. The radishes become tender when roasted and are seasoned with just salt, pepper and parsley. This Roasted Radish Recipe is Keto, Paleo, Vegan, Gluten Free, Grain Free, Dairy Free and Specific Carbohydrate Diet Legal.
I have recently developed a newfound love for radishes. They are amazing sliced thinly and served with dips, or quickly pickled and tossed into salads, but I can’t believe it’s taken me until recently to discover how delicious they are roasted!
WHAT DO ROASTED RADISHES TASTE LIKE?
After roasting, radishes lose their peppery flavour and become creamy on the inside with a crisp outer skin. Radishes have a very high water content (95% which is the same as celery), and they retain a lot of that moisture when cooked. If you aren’t a fan of the sharp flavour of raw radishes, you should still give these roasted radishes a try, they are slightly sweet and so juicy with a completely different flavour and texture profile then when eaten raw.
HOW TO MAKE ROASTED RADISHES?
Roasted radishes couldn’t be any easier to make and can be prepared in just a few simple steps:
- Wash the radishes and trim the tops
- To ensure the radishes all cook in the same time, cut any larger sized radishes in half.
- Toss the radishes in olive oil and season with salt and pepper.
- Place the radishes in a cast iron skillet or baking dishes and place in the oven to cook for 20-25 minutes.
- Garnish with chopped parsley and enjoy!
ARE ROASTED RADISHES LOW CARB?
These Roasted Radishes are a fantastic side dish to serve in place of roasted potatoes. Not only are they full of flavour, they are also very low in calories and carbohydrates. How low? Well 100 grams of new potatoes is 75 calories and 17 grams of carbohydrates, while the same weight in radishes is just 26 calories and 3.5 grams of carbs. If you are on a low carbohydrate diet such as the keto diet, roasted radishes are a great side dish.
WHAT TO SERVE WITH ROASTED RADISHES
I made a big batch of these radishes to have with roast chicken for dinner and then tossed the leftover into a salad the following day for lunch.Here are a few more dishes that would be delicious with these baked radishes.
- Herb & Citrus Chicken
- Cajun Roasted Chicken
- Pistachio Crusted Salmon
- Easy Spinach Stuffed Salmon
- Balsamic Caramelized Onion Pork Chops
WHAT ABOUT LEFTOVERS
Leftover Roasted Radishes can be stored in an airtight container for up to 4 days in the fridge. I recommend reheating them in a skillet with a splash of oil to make them slightly crisp on the edges.
Here are a few more side dishes that you might enjoy:
- Caramelized Leek, Fennel & Onion Gratin
- Roasted Fennel with Garlic & Herbs
- Brussels Sprout, Bacon & Kale Gratin
- Lemon Roasted Green Beans with Almonds & Shallots
- The BEST Cauliflower Mash
- Asian Brussels Sprouts
- Sheet Pan Roasted Brussels Sprouts, Butternut Squash, Bacon & Red Onion
If you make this radish recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- 15-20 radishes
- 1 1/2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp chopped fresh parsley
- Preheat the oven to 425 degrees Fahrenheit
- Wash the radishes and trim the tops. If there are any larger sized ones, cut them in half so that all of the radishes are approximately the same size.
- Toss the radishes in the olive oil, salt and pepper. Lay them out evenly cut side down on a baking sheet or in a cast iron skillet ensuring that they are in a single layer.
- Roast for 20 to 25 minutes. Once golden and crisp, remove from the oven, sprinkle with the chopped parsley and a touch more salt. Serve warm.