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Roasted Radishes

December 4, 2019 by Erica 9 Comments

Roasted Radishes

Roasted Radishes

I highly recommend roasting radishes and then dipping them in a creamy ranch dressing, ketchup, or your favorite salad dressing. Even if you’re not a fan of raw radishes, you may be surprised at how different they taste when they’re roasted. They taste very much like small roasted potatoes.

Radishes are a root vegetable that come in a variety of colors, most often ruby red with green leaves at one end and the root at the other end.  They’re crunchy and peppery when eaten raw, however roasting them removes that spicy flavor and leaves them slightly sweet and soft. They’re a great low-carb side dish or snack, and a good source of vitamin C.

Roasted Radishes

Roasting radishes

To prepare the radishes for roasting, you can go as simple as tossing them in salt, pepper, and oil, or add more herbs and spices. You can also use fresh garlic or garlic powder however if you use fresh garlic you’ll want to add it in the last five minutes of roasting so it doesn’t burn during the full roasting time.

Roasted radish dips

Here are some radish dip ideas. You can toss the radishes in the dip once they’re roasted or just serve a dip alongside the radishes.
  • Ranch Dressing {dairy-free, egg-free}
  • Ranch Dressing {Cooking for the Specific Carbohydrate Diet}
  • Ketchup
  • Ketchup {dates}
  • Honey Mustard Dressing
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5 from 1 vote

Roasted Radishes

A variety of herbs go well with the radishes, including dried or fresh parsley, dill, or chives. You may also want to add the herbs during the last 5 minutes or so of roasting. Sprinkle the herbs over the radishes, toss lightly and place back in the oven to finish roasting.
Servings: 4 servings
Calories: 103kcal
Author: Erica

Ingredients

  • 2 pounds radishes ends trimmed and halved
  • 2 tablespoons oil
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 3 garlic cloves peeled and minced
  • 1/2 teaspoon dried dill or other dried herb optional
US Customary - Metric

Instructions

  • Preheat your oven to 425°F (220°C, or gas mark 7).
  • In a bowl, toss the radishes, paprika, salt, and oil.  Coat the radishes evenly. Save the minced garlic to blend in to the radishes 5 minutes before they are done roasting.
  • Spread radishes out in a large baking dish or baking sheet, making sure the radishes are not crowded. I line the baking sheet with parchment paper.
  • Bake for 25 minutes. Add the minced garlic and dried herb and bake for an additional 5 minutes or until radishes are golden brown and cooked through.
  • Serve warm with dip. The radishes can be stored in the refrigerator for a few days.

Nutrition

Calories: 103kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 671mg | Potassium: 549mg | Fiber: 4g | Sugar: 4g | Vitamin A: 262IU | Vitamin C: 34mg | Calcium: 61mg | Iron: 1mg
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Filed Under: Dairy Free, Egg Free, Gluten-Free, Lactose Free, Low Carb | Keto, Low Sugar, Nut-Free, Paleo, Plant-based, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: radishes

Previous Post: « Banana Bread Cake
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Reader Interactions

Comments

  1. AvatarPam Sier

    December 8, 2019 at 11:20 am

    5 stars
    Dear Erica, I made the roasted radishes for dinner today. Delicious, many thanks! They don’t taste like potatoes to me and definitely not radishes either…so, we have a whole new vegetable to use! One different thing I noticed was the doneness of the radishes. I thought the smaller radishes would be done before the larger ones but not true! I tested the radishes with a fork and removed them when done. Maybe it depends on the moisture content of each radish rather than the size? They were very good; I’ll make them again soon! You are a blessing!!

    Reply
    • EricaErica

      December 8, 2019 at 12:00 pm

      Thanks, Pam! Yes, it could be the moisture. Not sure yet. The texture reminds me of potatoes but the flavor might be slightly different.

      Reply
  2. AvatarDebbie

    December 7, 2019 at 7:30 am

    Hey Erica, I am going to try these today! Got one question though….is that 1/2 tsp. of the dill???

    Reply
    • EricaErica

      December 7, 2019 at 8:22 am

      Yes! oops 😉 thank you

      Reply
      • AvatarDebbie

        December 7, 2019 at 1:45 pm

        no worries…Happy Holidays my favorite, creative “foodie” friend!

        Reply
        • EricaErica

          December 7, 2019 at 2:10 pm

          Aw, thanks. Happy Holidays!

          Reply
  3. AvatarKristin Smith

    December 4, 2019 at 8:15 am

    Hi Erica,
    I want to give radishes a try :)! Is there an easy way to print your recipes w/o the pictures?
    Kris Smith (from tennis)

    Reply
    • EricaErica

      December 4, 2019 at 5:14 pm

      Hi Kris!! I’m changing the recipe plugin soon and will have a print button again. In the meantime, just print the portion of the page that has the recipe instructions.

      Reply
    • EricaErica

      January 4, 2020 at 10:07 am

      Update: New plugin and print button are live! Happy New Year!

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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EricaI create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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