Roasted radishes are a great alternative as a side dish for people that are on paleo or low-carb diets. Because of their flavor and texture, radishes makes a great replacement for potatoes.
What do roasted radishes taste like?
While raw radishes have a naturally sweet, spicy flavor, oven-roasted radishes have a more mellow, pleasant taste, similar to turnips. Roasting radishes also makes them juicier and gives them a creamier texture, similar to baked potatoes. So they make a tasty keto side dish for dinner!
Can you eat the greens of radishes?
Radish leaves are perfectly safe to eat, and they’re delicious! The leaves have a mild, spicy taste (similar to radishes) and are best when eaten young.
The most common way to eat radish leaves is to enjoy them raw in a low carb salad (they mix well with other salad greens). You can also lightly steam or sauté them with olive oil or butter and top them with the roasted radishes or other vegetables.
Radishes are low in saturated fat, very low in cholesterol and are also a good source of riboflavin, Vitamin B6 and calcium. On top of that, they are packed with dietary fiber, Vitamin C, folate and potassium.
One cup of sliced radishes has just 19 calories and 2 net grams of carbs, plus the following benefits:
- with virtually no cholesterol, radishes are great for heart health
- aid in digestion
- help to promote a healthy urinary tract
- promote a sense of fullness, helping to reduce urges to snack
How to store and prepare raw radishes
Remove any packaging (like elastic bands or ties) as soon as you get these low carb vegetables home from the store. Then trim the greens from the radishes. It’s always best to remove the greens from the radishes as soon as possible. Any radish greens that are yellow should be discarded.
- To store: Place the unwashed radish greens in a plastic bag in the crisper drawer of the refrigerator. The greens should stay fresh from three to five days.
- To prepare: Soak the greens in a large bowl of cold water before using. Lightly dry the greens before tossing into a salad, or steaming or sautéing.
- To store: Store radishes in an airtight container or plastic bag in the crisper drawer of the refrigerator. The radishes should stay fresh for at least a week.
- To prepare: Wash the radishes in cold water before using, taking care to remove any dirt. Dry the radishes well.
How to roast radishes
Roasting radishes is incredibly easy, but here are a few tips to make sure they come out perfectly every time.
- Even sizes = even roasting. Since radishes often come in a variety of sizes in one bunch, make sure that the radishes are all relatively the same size. Leave the small ones whole but cut the larger radishes into halves or even quarters to ensure that all the pieces roast evenly.
- Leave the skin on. You don’t need to peel radishes to roast them. Save yourself time and energy and roast the radish whole.
- Give them space. Don’t overcrowd the baking sheet – make sure there’s some space between the radishes and make sure they’re laid out in a single layer.
- Give them a toss. Make sure you stir the radishes at least twice during roasting to ensure that all sides are evenly roasted.
- Test them. Oven-roasted radishes are ready when they are soft inside (like a baked potato). To test, pierce one of the radishes with a fork – if it goes in with no resistance, the radishes are ready.
How long will leftover radishes last?
If stored in an airtight container, radishes can be left in the refrigerator for up to 5 days but if you won’t be using it up during that time, then it’s better to freeze the leftovers.
Place the radishes into airtight containers or heavy-duty freezer bags. If you are using freezer bags, make sure to flatten the bags so that they take up less space in the freezer. Frozen radishes can be kept in the freezer for up to three months, but should probably be used within a month.
What goes well with roasted radishes?
Oven-roasted radishes make an excellent side dish, especially for meat dishes like chicken or pork. Some recipe suggestions from my site include:
- Pressure Cooker Pork Loin Roast Recipe
- Oven Baked Parmesan Pecan Crusted Chicken Breast
- Instant Pot Pork Chops with BBQ Sauce
- Crispy Baked Chicken Drumsticks and Thighs (Legs)
- Buffalo Chicken Meatloaf – Low Carb Gluten Free
What would you serve with these faux roasted potatoes?
Have you tried the recipe? Be sure to let us know how they worked out for you in the comment section below.
Roasted Radishes (Paleo, Low Carb, Keto)
- 1.5 pounds radishes about 2 bunches
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ½ teaspoon dried oregano
- 2 cloves garlic minced
- In large bowl, combine all ingredients.
- Spread mixture out on a lined sheet pan and bake at 425°F for about 30 minutes. It helps to toss the radishes a few times during baking to get more even browning.
Array ( [calories] => 92 [carbohydrates] => 6 [protein] => 1 [fat] => 7 [saturated_fat] => 1 [sodium] => 212 [potassium] => 396 [fiber] => 3 [sugar] => 3 [vitamin_c] => 25.7 [calcium] => 49 [iron] => 0.7 )
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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