For this roasted radishes recipe, fresh raw radishes are first tossed in butter and olive oil, sprinkled with salt and pepper, and then slid into the oven until surprisingly sweet and tender. Low carb and keto diet friendly.
We can’t get enough of these roasted radishes. The heat tames their bite, making them as docile as anything dug out of the ground can be. So much so that you may wish to double the amount you think you’ll need. Seriously. They disappear darn quickly.–David Leite
Roasted Radishes FAQs
As with most vegetables, roasting brings out the sweetness and tames the spicy bite that’s often present in raw radishes.
To complement this easy roasted radishes recipe, we suggest a simple grilled or roasted protein such as chicken or salmon.
If you like crispy edges on your radishes, arrange them cut side down on the baking sheet before cooking.
Roasted Radishes
These roasted radishes are first tossed in butter and olive oil, sprinkled with salt and pepper, and then slid in the oven until surprisingly sweet and tender. Keto friendly.
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Preheat the oven to 400°F (200°C).
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Lop the tops off the radishes, leaving about 1/2 inch of the green stem attached, if desired. Rinse the radishes well.
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Place the radishes on a rimmed baking sheet or in a large ovenproof skillet or two. Drizzle with the melted butter and olive oil, sprinkle with the salt, pepper, and thyme, if desired, and toss to coat.
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Roast for 10 to 20 minutes, until the radishes are tender but still slightly crunchy (red radishes will turn pale pink in color, lighter radishes may turn a pale gold). The timing will depend on the size of the radishes.
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Transfer to a platter and garnish with fresh thyme or other herbs, if desired. Serve warm or at room temperature.
Serving: 1portionCalories: 130kcal (7%)Carbohydrates: 4g (1%)Protein: 1g (2%)Fat: 13g (20%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 15mg (5%)Sodium: 45mg (2%)Potassium: 266mg (8%)Fiber: 2g (8%)Sugar: 2g (2%)Vitamin A: 183IU (4%)Vitamin C: 17mg (21%)Calcium: 30mg (3%)Iron: 1mg (6%)
Recipe Testers’ Reviews
Originally published February 17, 2020
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