Roasted Radishes are tossed in a lemon vinaigrette for a delicious and easy, low-carb side dish. This simple dish brings out the sweetness in radishes and is a great alternative to potatoes.
It wasn’t until recently that I discovered my love for radishes. I love the peppery-kick and crunch they add to salads and so they make a frequent occurence in our salads year round. My new-found love for them runs so deep that we often make a salad with just cucumbers and radishes to make the most of their delicious flavour! If you have not tried my Radish Cucumber Salad, I highly recommend it.
While I love how they taste raw, roasting them transforms them. As with other veggies, roasting brings out the natural sweetness in these little veggies and it is soo darn good! If you are not a fan of raw radishes, try them roasted and you might be surprised by how much you like them.
In this recipe, I toss them with my favourite Lemon Vinaigrette but you can totally enjoy them without the dressing. In fact, you can roast them and toss them into any dish or salad you like just as they are.
Are Roasted Radishes low carb and keto-friendly?
Radishes are naturally low-carb and so, yes, this side dish is low carb! The dressing I serve these with includes honey, though which means if you are on a keto-diet, you will need to sub in a keto-sweetener or just omit the dressing altogether to ensure it is keto-compliant.
How to make Roasted Radishes
To make this recipe, you will need:
- 1 lbs radishes, trimmed and halved
- 2 tablespoons olive oil
- salt and pepper
- 1 tablespoon parsley, finely chopped
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Preheat oven to 400F and grease a baking dish or line it with parchment paper.
Wash, trim and halve radishes. Pat them dry. Place the radishes in a large bowl and toss them with olive oil and season with salt and pepper. Transfer them to the baking dish and arrange in a single layer. Roast radishes for 30 minutes or until golden and fork tender.
Meanwhile, make the vinaigrette by combining all of the ingredients in a jar with a secure lid. Shake until the dressing is emulsified. Taste and adjust seasonings to suit personal preference.
Before serving, drizzle the radishes with as much vinaigrette as desired and toss to coat evenly. Sprinkle with fresh parsley and serve.
I hope you enjoy this simple side dish!