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.
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.