I think you are going to be as crazy about these keto radishes as I am! I was skeptical when I first made them, but you won’t believe how much these roasted radishes resemble potatoes. This is an easy side that is perfect for spring but fabulous throughout the year.
If you love potatoes as much as I do, chances are they are high up there on the list of things that you miss on a keto diet.
When someone suggested that roasting radishes could mellow their flavor and make them an excellent substitute, I was more than a little skeptical.
Then I tried it - and I was pleasantly surprised.
Give these Keto Roasted Radishes a try, and I think that you will be too!
Ingredients for Making Keto Roasted Radishes
- Radishes: Raw radishes are peppery-hot, and you will love how cooking them transforms them. They become mild, with a subtle hint of sweetness.
- Butter: I use Kerrygold salted butter.
- Garlic: If you don’t have fresh garlic on hand, a teaspoon of garlic powder will work.
- Rosemary: One teaspoon of dried rosemary may be used if you don’t have fresh rosemary. (But I highly recommend trying this with fresh - it makes the flavor of low-carb radishes pop!)
- Salt and Pepper: Adjust to suit your taste.
- Lemon: The final touch of lemon juice and zest keeps flavors bright.
Different Types of Radishes
- Round: Also called Easter Egg Radishes, these radishes are most commonly seen in red. They can also be white, pink, and purple.
- French Breakfast: These are an elongated version of the round radishes. If you use this version, make sure you chop them evenly.
- Watermelon: I prefer this type of radish raw rather than cooked and don’t recommend using it here.
- Daikon: This is a white radish that is considerably larger than Round radishes. Make sure you dice them evenly - and if they have greens save them. They are edible too!
Tips & Tricks
- Make sure your radishes are in a single layer. This allows for even cooking and browning.
- If possible, buy your radishes with the greens still attached. Healthy greens are a good indicator that the radishes are fresh. They should be firm with smooth skin that is free from cracks.
- I like the flavor that butter lends to this keto recipe for roasted radishes, but if you prefer, olive oil may also be used.
Serving Suggestions
These Oven Roasted Radishes are an excellent substitute for potatoes and make a great keto side dish to so many recipes. Here are some suggestions:
Are Radishes Keto or Low Carb?
Radishes are an excellent option for a keto diet. A 1” radish has just .2 grams of carbohydrates and boasts .1 grams of dietary fiber. So ten radishes have just 1 gram of carbohydrates. A cup of sliced raw radishes has just 2 net carbs.
Tools Needed to Make Roasted Radishes Keto
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- Baking Sheet
- Parchment Paper
- Small saucepan
- Lemon Zester
Storage
These radishes will last for two to three days kept sealed in the refrigerator. Because of the high water content, I don’t recommend freezing radishes. If you do, you should expect a change in texture.
How to Make Keto Radishes
Start by preheating your oven and lining a baking sheet with parchment paper.
Next, melt the butter in a small saucepan and stir in the garlic, rosemary, salt, and pepper.
Put the radishes in a large bowl and toss them with the butter mixture.
Cook radishes in a single layer on the prepared baking sheet until they are fork-tender and lightly browned.
Taste and season with salt if desired.
Top with the lemon zest and juice and serve warm.
More Low Carb Vegetable Recipes
- Keto Collard Greens make getting more greens into your diet a deliciously easy proposition!
- This Keto Cauliflower Soup makes an excellent substitute for potato soup. You won’t believe how good it is!
- Air Fryer Broccoli is a quick and easy keto-friendly side that even the kids will love.
Keto Roasted Radishes
Ingredients
- 1 pound radishes trimmed and halved
- 3 tablespoons butter
- 2 teaspoons minced garlic
- 1 tablespoon fresh rosemary chopped
- ½ teaspoon sea salt
- ¼ teaspoon fresh ground black pepper
- 1 lemon juice, and zest
Instructions
- Preheat the oven to 425° F. Line a baking sheet with parchment paper.
- In a small saucepan, melt the butter. Add garlic, rosemary, salt, and pepper.
- Toss the radishes with the butter and arrange in a single layer on the prepared baking sheet.
- Cook for 25 to 35 minutes, until tender and lightly browned. (The actual cooking time will depend on the size of your radishes and how tender you would like them.)
- Drizzle with freshly squeezed lemon juice and garnish with the zest.
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