Go Back
+ servings
oven roasted radishes

Keto Roasted Radishes

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.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 25kcal


  • 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 quickly. 
  • 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. 
  • 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.


  • 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. 


Serving: 1cup | Calories: 25kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 80mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 0.7mg | Calcium: 3mg