Description
Easy roasted radishes with garlic that turn tender and slightly sweet. Perfect low-carb, keto-friendly side dish ready in just 25 minutes!
Ingredients
1 pound fresh radishes (about 2 bunches)
1 tablespoon olive oil
½ teaspoon salt
1 teaspoon garlic powder (or 2–3 cloves minced fresh garlic)
Cracked black pepper to taste
Fresh chopped parsley, dill, or chives for garnish (optional)
Instructions
1. Preheat oven to 425°F.
2. Wash radishes thoroughly and pat dry with paper towels. Trim tops and root ends. Slice radishes in half from top to bottom. Quarter extra-large radishes so all pieces are similar size.
3. Place halved radishes in large bowl. Drizzle with olive oil and sprinkle with salt, garlic powder, and black pepper. Toss until evenly coated.
4. Spread seasoned radishes in single layer on large baking sheet, cut-side down. Leave space between pieces to avoid crowding.
5. Roast for 15 minutes, then toss radishes with spatula. Continue roasting for 10-15 more minutes until golden brown and fork-tender with caramelized edges.
6. Garnish with fresh herbs if desired and serve warm.
Notes
Radish size varies – adjust cooking time accordingly. Larger radishes take longer to become tender.
For crispier edges, place radishes cut-side down on unlined baking sheet.
Don’t crowd the pan – use two baking sheets if needed for even roasting.
Add minced fresh garlic halfway through roasting to prevent burning.
Try balsamic vinegar drizzled during last 5 minutes for tangy-sweet glaze.
Store leftovers in airtight container in refrigerator for 3-5 days.
Reheat in 350°F oven for 10-15 minutes to crisp up again.
Roasting cuts the peppery bite and brings out natural sweetness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Calories: 52
- Sugar: 2g
- Sodium: 335mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg