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Recipe from Simpler Savory

The recipe

Low-Carb Roasted Radishes

Prep
10 min
Cook
20 min
Total
30 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
90

2× the original author values. Recipe yield: 4 servings.

calories
180

3× the original author values. Recipe yield: 4 servings.

calories
270
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 2 pounds red radishes — trimmed, halved or quartered for uniform size
  • 2 tablespoons olive oil — enough to lightly coat
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper — freshly ground
  • 3 cloves garlic — minced; or 1 teaspoon garlic powder to prevent burning
  • 1/2 teaspoon smoked paprika — for warmth and color
  • 1 teaspoon dried thyme — or rosemary; or 1 tablespoon fresh, chopped
  • 1 tablespoon lemon juice — or apple cider vinegar, to finish
  • 2 tablespoons fresh parsley — chopped
  • 2 tablespoons Parmesan cheese — finely grated, for serving
  • 1 tablespoon unsalted butter — melted over hot radishes (optional)

Instructions

  1. Place a rimmed sheet pan in the oven and preheat to 425–450°F (220–232°C) so the pan is hot when the radishes hit it.
  2. Wash radishes, trim greens to about 1/2 inch, then halve or quarter so pieces are bite-sized and uniform.
  3. Pat radishes very dry with towels to prevent steaming and encourage browning.
  4. Toss radishes with olive oil until coated, then add salt, pepper, garlic (or garlic powder), smoked paprika, and thyme; toss until seasoning clings evenly.
  5. Spread radishes on the preheated pan cut-sides down with space between pieces; listen for a light sizzle as they contact the pan.
  6. Roast 10–13 minutes without opening the oven so edges set and begin to caramelize.
  7. Shake the pan or flip with a spatula, then continue roasting 8–12 minutes until the centers are tender and tips are browned.
  8. While hot, splash with lemon juice or vinegar and crack on a bit more pepper; taste and adjust salt.
  9. Sprinkle with Parmesan and parsley or melt a little butter over the radishes for extra body.
  10. Transfer to a warm platter and serve as a low carb potato-style side with your favorite protein or sauces.
  11. Give pieces breathing room and keep the oven hot to avoid steaming; use 450°F for the deepest browning if your oven runs cool.

Notes

Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat on a hot sheet pan at 400°F, in a skillet, or in an air fryer at 375°F for 3–5 minutes, shaking once, until warmed and edges crisp again. Avoid microwaving if possible, as it softens the texture.

Source: https://simplersavory.com/low-carb-roasted-radishes/