Description
Tender, caramelized radishes with a crisp exterior and tender center—this low-carb side comes together in just 30 minutes, offering all the comfort of roasted potatoes with half the cook time and a fraction of the carbs.
Ingredients
Scale
- 15-20 Radishes (Washed tops/root trimmed; halved if large)
- 1 1/2 Tbsp Olive oil
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 1 Tbsp Fresh parsley (Chopped for garnish)
Instructions
Preheat & Prep:
- Preheat your oven to 425 °F (220 °C).
- Wash and dry radishes, trim off greens and root tips. Halve any larger radishes so all pieces are uniform.
Season:
- In a medium bowl, toss radishes with olive oil, salt, and pepper until evenly coated.
- Spread in a single layer on a baking sheet—no crowding, or they’ll steam instead of roast. Place cut-side down for extra browning.
Roast:
- Roast for 20–25 minutes, stirring once halfway, until radishes are lightly golden, slightly wrinkled, and fork-tender.
Garnish & Serve:
- Transfer hot radishes to a serving bowl.
- Sprinkle with chopped parsley and an extra pinch of finishing salt if desired. Serve immediately.
Notes
-
Time Savings: At 30 minutes total, this is 50 % faster than roasting potatoes (45–60 minutes), making it ideal for busy nights.
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Batch Roasting: If you double the batch, use two pans so heat circulates properly.
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Flavor Variations: Toss with a sprinkle of smoked paprika or grated Parmesan before serving.
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Storage: Leftovers keep in an airtight container in the fridge for up to 3 days; reheat in a 350 °F oven for 5 minutes to restore crispness.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: Healthy Recipes, Low-Carb
Nutrition
- Calories: 65
