These savory rosemary garlic roasted radishes are butter and oil-free but they are melt in your mouth delicious! It’s the best low-carb side dish! Vegan + gluten-free.
I feel like roasted radishes are a well-kept secret that most people don’t know about! I avoided eating radishes for most of my life because I didn’t like their sharp bite. The flavor was just too overwhelming for me, even if they were sliced paper thin in a salad.
Last year, I was searching for a low-carb side dish to make for our vegan Thanksgiving dinner (here are more low-carb vegan recipes if you need inspiration) and I watched a cooking show where they made oven roasted radishes and said that they tasted like roasted potatoes. Say whatttt?!
Low and behold, it’s true! Once roasted, the radishes get soft and sweet on the inside and they completely lose their strong bite. You can read more about radish nutrition, here.
Lately, I’ve been trying to reduce our oil intake after reading Dr. Greger’s book, “How Not to Die“. Seriously, it’s life-changing. If you haven’t read it yet (it’s all about plant based nutrition and how food impacts your body), I highly recommend it.
The problem with the delicious roasted radishes recipe that I was making before is that the radishes had to be coated in oil before roasting them.
I tried roasting the radishes without any oil as I do with potatoes and cauliflower but the radishes turned out super dry and wizened. Radishes have a high water content so the water evaporates when the radish is roasted at high heat without oil.
The solution to how to bake radishes without oil is to roast the radishes in a delicious herb-infused rosemary garlic broth in a casserole dish instead of on a parchment-lined tray like I used to. This way the casserole dish keeps the liquid contained, the radishes don’t dry out, and they roast perfectly!
How To Roast Radishes Without Oil
It’s very simple to roast radishes without oil.
Step #1 – Begin by prepping the radishes. Cut the stem and root off each radish and then slice it in half. Depending on how big the radish is (bigger than a quarter) you might want to cut each slice in half again.
Step #2 – Then, mince the garlic cloves and put them into a medium-sized casserole dish. Add 1/2 cup of low-sodium vegetable broth and all of the dry seasonings. Whisk it to combine and then add the radishes to the dish.
Step #3 – Use a large spoon to mix it well and spoon the broth over the radishes. Then bake the radishes at 400 degrees for 30-35 minutes or until soft and tender.
What Does Cooked Radish Taste Like?
A cooked radish tastes a little bit like a small roasted potato minus the carbs and starchy texture. Once roasted, the radishes get soft, tender, and sweet, and they lose that harsh bite. If you use red radishes, they even kinda look like a roasted potato! Although, I do love the colorful Easter or watermelon radishes too if you can find them.
Are Roasted Radishes Keto-Friendly?
Yes, roasted radishes are low-carb and keto-friendly! Most root vegetables are high in carbohydrates but radishes are the exception because you’d have to eat 10 medium-sized radishes to get 1 gram of carbs.
If you’re following a keto diet then you might want to make these radishes with olive oil instead of vegetable broth. I listed the instructions to make keto roasted radishes in the recipe notes.
If you’re on a vegan keto diet, I think you’ll love these delicious vegan keto recipes too!
What to Do With Large Radishes?
You will most likely find quarter-sized (or a little bigger) radishes sold in bunches at the grocery store. Sometimes there will be one radish that is bigger than the rest but that’s not a problem. You can thinly slice large radishes to add to a salad or you can quarter it to a similar size as the rest of the radishes and then roast it.
Do You Peel Radishes Before Cooking?
It’s a personal preference but it doesn’t impact the flavor either way. I would recommend not to peel radishes before cooking because it’s time-consuming, unnecessary, and you will lose the fiber that is in the skin.
Do You Eat The Greens of Radishes?
Yes, you can eat the greens of radishes. I usually soak the greens in a water + vinegar + baking soda mixture, rinse them, dry the greens, and add them to a salad. You can also saute the radish greens with vegetable broth and a few cloves of fresh garlic for a delicious side dish.
Tips For Making The Best Roasted Radishes
- It’s not necessary, but if possible, look for bunches of radishes where the radishes are similar in size. If some are bigger than the rest, you can always quarter them.
- Don’t peel the radishes before roasting them. It’s time-consuming and you’ll lose fiber in the radish skin.
- Use fresh garlic instead of dried garlic for a stronger garlic flavor.
- Roast the radishes in a casserole or baking dish to help them stay hydrated while roasting since you’re not coating them in oil.
- You can freeze the leftover roasted radishes but keep in mind that since the radishes have a high water content they won’t be as firm when you reheat them the second time.
More Roasted Vegetable Recipes You’ll Love
If you’ve tried this roasted radishes recipe, please rate the recipe and leave me a comment below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious vegan recipes!
Garlic Roasted Radishes Recipe
- Casserole Dish
- Preheat the oven to 400 degrees.
- Prep the radishes by cutting off the stems, greens, and roots. Rinse them well. Then cut each radish in half. If the radishes are much bigger than a quarter you will want to quarter them so they cook quicker.
- In a medium-sized casserole or baking dish, add the vegetable broth, minced garlic, rosemary, onion powder, oregano, salt, and pepper. Whisk it well to combine.
- Add all of the radishes to the baking dish, spoon the broth over the radishes to coat each one and then bake it for 30-35 minutes (check the radishes at 25 minutes if they are on the small side) or until the radishes are tender, stirring halfway through. Garnish with fresh rosemary.
- Keto Roasted Radishes Instructions - If you cook with oil, you can skip the vegetable broth and toss the radishes in 1-2 tbsp of olive oil instead along with the dry seasonings. I would also substitute 1/2 tsp of garlic powder instead of using fresh garlic (because when I try to roast minced garlic it always burns in the oven at 400 degrees). Lay the radishes on a parchment paper lined tray (instead of a baking dish) to roast so they get crispy edges.
- If you'd prefer to use fresh garlic, I would roast a whole clove along with the radishes and then mix the roasted garlic in with the radishes at the end.
- It's not necessary, but if possible, look for bunches of radishes where the radishes are similar in size. If some are bigger than the rest, you can always quarter them.
- Don't peel the radishes before roasting them. It's time-consuming and you'll lose fiber in the radish skin.
- Roast the radishes in a casserole or baking dish to help them stay hydrated while roasting since you're not coating them in oil.
- You can freeze the leftover roasted radishes but keep in mind that since the radishes have a high water content they won't be as firm when you reheat them the second time.