These roasted radishes are quick and easy to prepare and roast up in no time at all! They make a great low carb replacement for potatoes!
Every time I share a recipe for radishes, I get a lot of confused people who have never heard of cooking radishes.
I get it – they seem like a thing you just eat raw, maybe sliced over salad or pickled on a taco. But let me tell you – cooked radishes are basically a completely different vegetable compared to raw! They mellow out and lose almost all of that spicy bite. They get nice and tender. They’re not starchy like a potato, but more juicy with a little pop to each bite. So dang good!
These make a great side dish with just about anything you’d otherwise serve with potatoes. Try them next to our keto meatloaf sometime. So good!
Radishes – You’ll need a pound of fresh radishes, halved.
Butter – We like the flavor of butter on our roasted radishes, but olive oil will also work.
Seasoning – Garlic powder and onion powder will go on the radishes before roasting them, with some salt and pepper to taste before serving.
Grated Parmesan Cheese – We like to sprinkle this on top of the radishes with some parsley just before serving!
- It’s not quite the same as potatoes, but these roasted radishes make for a good low carb substitute!
- They are quick and easy to prepare and you can serve them up as a side to just about anything.
- Raw radishes have a peppery bite to them that really mellows out once cooked. They’re basically two different foods!
- Slice – Cut the radishes into halves. If there are any extra large ones, quarter them. We want them all a similar size so they cook evenly.
- Season – Combine the melted butter, garlic powder, and onion powder.
- Combine – Pour the butter over the radishes and toss to coat.
- Roast – Bake for 25-30 minutes or until they are browned and tender. Sprinkle with Parmesan, parsley, salt, and pepper and then serve.
There’s no reason you can’t switch up the seasoning on these roasted radishes! Maybe you like it spicy? Add some cayenne pepper or Cajun seasoning! Dry ranch seasoning makes a great flavor! Pretty much any mix of spices and seasonings you like will work here.
What to Serve with Roasted Radishes:
These roasted radishes work well as a replacement for potatoes, and potatoes work well as a side for just about anything! I’ve included a few good suggestions below if you’re searching for the main dish to serve with these:
You can keep leftover roasted radishes stored in an airtight container in the refrigerator for about 3 to 5 days. You can also freeze them! They should last at least a couple of months in the freezer.
Yes you can! Check out my air fryer radishes recipe. It’s mostly the same ingredients, just cooked differently.
More Roasted Veggie Recipes:
- Roasted Brussels Sprouts and Cauliflower
- Roasted Turnips
- Tuscan Roasted Vegetables
- Parmesan Roasted Green Beans
- Roasted Cauliflower Rice
- Maple Roasted Acorn Squash
- Air Fryer Parsnips
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- 1 pound fresh radishes
- 2 tablespoons butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons grated Parmesan cheese
- Parsley, for garnish
- Salt and pepper, to taste
- Preheat oven to 425 degrees.
- Wash and trim the ends from the radishes. Cut the radishes in half and place in a large bowl.
- Toss with the melted butter, garlic powder, and onion powder to coat.
- Place radishes on a rimmed baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through cooking, until radishes are browned and tender.
- Sprinkle with parmesan cheese, parsley, and salt and pepper before serving.
Roasting radishes takes a lot of the 'bite' out of the radishes - they're much more mellow than raw radishes.
Any blend of seasonings will work well here. Dry ranch seasoning is very popular and cajun seasoning is also tasty!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 86Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 216mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 2gProtein: 2g
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