Roasted radishes are my new veggie love. Since watching my carb count, I’ve not super duper missed potatoes, but there were times when they were an important part of a recipe and I didn’t know what to sub. Cauliflower is the usual low carb pick, but did you know that you can also use radishes to give a similar result to small red potatoes?
It’s true! And it’s SO very easy. If you’re not a fan of the spicy little guys fresh, I can assure you that they lose their potent zing when roasted.
The flavor is very good, but since they are not starchy like potatoes, the texture is different- but not in a bad way. You can add radishes into any dish that call for small red potatoes, like a roast or stew. But my favorite way to enjoy them is to roast radishes. I cut them into quarters…
Then I dump them into a plastic bag and toss in a little olive oil and some salt & pepper. You can drizzle and sprinkle right on the pan, but I think this way really coats them well and doesn’t waste as much oil.
Then I put them cut side down on my baking sheet. I like to get a nice brown on the cut sides.
I bake them at 400* for 35-45 minutes, depending on how brown you like them. I usually stir halfway through to get a little color on both sides.
But today I got distracted and baked them for nearly an hour and didn’t stir. Oops! But guess what…still tasty!
Have you tried roasted radishes? What’s your favorite low carb potato sub?
Here’s your printable recipe for roasted radishes:
- 1 bunch or bag of radishes (15-20)
- 1-2 Tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- Line a baking sheet with foil or parchment paper (optional but easier clean up).
- Preheat oven to 400*
- Wash and remove leaves. Slice radishes into quarters.
- Place quarters into a bag or bowl and toss with oil and spices.
- Arrange cut sides down on a prepared baking tray.
- Bake for 25-30 minutes, and stir.
- Bake for a remaining 15 minutes, or until nicely browned.