My take on a simple well-known low carb vegetable dish. If you haven’t tried them yet, you really should. They lose their radish taste when roasted, and have a mild sweetness. Suitable for Atkins, keto, lchf, low carb, diabetic, low glycemic, gluten free, dairy free.
Preheat oven to 400ºF. Line a small cookie sheet with foil and set aside.
After washing and drying the radishes, cut both ends off of the radishes, and cut them in half. Place in small mixing bowl. Add remaining ingredients and mix well.
Spread onto the cookie sheet, cut side down. Drizzle any oil and spices left in the bowl over the radishes. Roast uncovered for 20 minutes. Flip radishes so cut side is up. Return to oven for another 15–20 minutes, or until fork tender and browning on top.
If you want them a little crisper, turn on the broiler for just a couple of minutes.
Multiply recipe as needed. Leftovers may be frozen.
Nutritional estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer. Calories 61, Total Fat 5 g, Saturated Fat 1 g, Sodium 48 mg, Potassium 266 mg, Total Carbohydrate 4 g, Dietary Fiber 2 g, Net Carbs 2 g, Sugars 2 g, Protein 1 g. Macros: 79% fat, 7% protein, 14% carbs.
© May 13, 2017 Roxana Lopez for Aunt Rocky’s
For more low lchf/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes Group on Facebook.
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I’d never heard of roasting radishes, much less tried them. But now that I have, I’ll be using them much more. This is a great low carb side, and I love the flavor of the radishes after roasting. Thank you.
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