These low-carb keto roasted radishes practically melt in your mouth because they're roasted in a savory herb-infused broth until soft and tender! It's a delicious vegan, gluten-free, and oil-free side dish to serve with any main course.
If you think you don't like radishes because of their sharp bite, you need to try roasted radishes! Once roasted, they become soft, sweet, mellow-flavored, and they completely lose their overwhelmingly strong flavor. Some people say that they taste just like roasted potatoes. I think they taste similar to roasted potatoes, but not exactly the same. They have their own unique and delicious texture and flavor that I absolutely love!
This roasted vegetable recipe is made without using any oil! To stop them from drying out while being cooked without a layer of oil, they're roasted in a delicious herb-infused rosemary garlic broth in a casserole dish to contain the liquid and keep them plump and tender. These perfectly cooked garlicky roasted radishes are also gluten-free and vegan keto-friendly because they're naturally low-carb.
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 their harsh bite. If you use the red variety, they even kinda look like a roasted potato!
How to Make Roasted Radishes
First, cut the stem (and greens) and root off each radish and then slice it in half. If the radish is bigger than a quarter, you might want to quarter it so it's easier to eat. In a medium-sized casserole dish, add vegetable broth, minced garlic, and all of the dry seasonings. Whisk it to combine and then add the chopped radishes. Use a large spoon to spoon the broth over the vegetables. Then cover and bake until soft and tender.
Serving Suggestions
These easy to make roasted radishes can be enjoyed as a side dish to any main course! They especially make a great side dish with a big bowl of pumpkin sweet potato soup or courgette potato soup. I also like to serve them as a lighter side dish option with vegan meatloaf on Thanksgiving.
How Long Does it Last in the Refrigerator?
Store leftovers in an airtight container in the fridge and they should stay fresh for 4-5 days.
Can I Freeze It?
You can freeze it, but since the radishes have a high water content they won't be as firm when you reheat them the second time. To reheat, take the container out of the freezer and put them in the fridge to defrost for 24 hours. Then you can warm them in the microwave for 1-2 minutes or on a sheet pan in the oven at 350 degrees for 8-10 minutes until warmed through.
FAQ
- Do you peel radishes before cooking? I don't peel them because it's time-consuming and unnecessary. Also, by removing the skin, you're losing the fiber that is in the skin.
- Do you eat the radish greens? Yes, the radish greens are 100% edible. You can saute them with minced garlic and vegetable broth, add them to soup, or eat them raw in a salad.
- What other vegetables go with radishes? If you want to add more vegetables to this side dish, sliced carrots, sweet potatoes, or zucchini chunks would be delicious.
- Can I use dried garlic powder? Sure! Minced garlic has a stronger flavor, but garlic powder is fine to use instead of fresh.
Success Tips
- Pick out radishes that are similar in size so they roast evenly. If they're different sizes, you should chop or quarter them to be close in size.
- You don't need to peel before roasting. It's time-consuming and you'll lose the fiber in the skin.
- Roast the root vegetables in a casserole dish so they stay hydrated while roasting since you're not coating them in oil.
- Store leftovers in an airtight container in the fridge for 4-5 days.
Want More Roasted Vegetable Recipes?
Lemon Garlic Cauliflower Steaks
Keto Roasted Radishes
Equipment
- Casserole Dish
Ingredients
- 3 bunches radishes (about 20-25 radishes)
- ½ cup vegetable broth
- 3 medium garlic cloves minced
- ½ tsp dried rosemary
- ½ tsp onion powder
- ¼ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
- 1 sprig fresh rosemary (optional)
Instructions
- 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 quickly.Â
- In a medium-sized baking dish, add the vegetable broth, minced garlic, rosemary, onion powder, oregano, salt, and black pepper. Whisk it well to combine the seasonings.Â
- Add all of the radishes to the baking dish, spoon the broth over the radishes to coat each one and then cover and bake 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.
- (Optional) Garnish with fresh rosemary before serving. Store leftovers in an airtight container in the fridge for 4-5 days.
Notes
- Pick out radishes that are similar in size so they roast evenly. If they're different sizes, you should chop or quarter them to be close in size.
- You don't need to peel before roasting. It's time-consuming and you'll lose the fiber in the skin.Â
- Roast the root vegetables in a casserole dish so they stay hydrated while roasting since you're not coating them in oil.Â
- Store leftovers in an airtight container in the fridge for 4-5 days.Â
Nutrition
*This recipe was originally shared on 5/10/19, but I updated it on 9/29/20.
I have a ton of radishes in my garden, so this recipe is a go.
Perfect timing! Enjoy!