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If you’re cutting down on carbs, these roasted radishes will make your breakup with potatoes just a little bit easier.
This recipe uses ingredients reminiscent of classic roasted spuds that make them almost indiscernible from the real thing (okay, maybe just a little discernible—but they look just like roasted fingerling potatoes)!
If you’ve never tried cooking radishes before (or if you’re not a fan of them raw), give this recipe a shot!
An extra salting step before cooking and some flavor-boosting ingredients tone down the traditional peppery radish heat—leaving you with radishes that are tender and delicious (and potato-like) instead of mushy and watery.
To avoid watery radishes, salt them and let sit for 30 minutes then dry with a towel (or a salad spinner) before cooking. Keep a close eye on them while they cook, use a timer and test their “doneness” periodically with a fork (should be able to insert it with a little resistance).
Roasted radishes with garlic, whole grain mustard and herbs.
- 1 pound whole radishes
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 garlic cloves, minced
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme, picked
- 1 teaspoon fresh rosemary, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon whole grain mustard
For salting step (optional but recommended):
- ⅛ cup kosher salt (Diamond Crystal brand)
- Preheat oven to 350°F. Cut the radishes in half then add kosher salt, toss lightly and let sit for 30 minutes (optionally, you can skip this step and instead season your radishes with salt to taste at the end). Then pat the radishes dry with towels or use a salad spinner.
- Heat the olive oil in a large, oven-proof pan on medium high heat (oil should shimmer but not smoke) then lay the radishes in cut side down and cook for 2-4 minutes until golden brown (see notes).
- Transfer to the preheated oven and cook for 5-8 minutes (or until a fork can be inserted into a radish with just a little resistance). Then return to stovetop and add butter, garlic, black pepper, thyme and rosemary and stir.
- Remove from heat and stir in whole grain mustard and chives and serve immediately.
Net carbs: 2.1g for 4oz serving
If you don’t have a large enough oven-proof pan to start the radishes on the stovetop, you can skip this step and instead toss the radishes with olive oil and bake directly on an oiled or parchment-lined sheet tray. Just use an oven temperature like 425°F or higher so the radishes have enough time to brown before they become overcooked.
- Category: Dinner
- Method: Roast
- Cuisine: French
Keywords: baked radishes, roasted radishes
Tempering the Peppery Radish “Heat”
Radishes have a signature “heat”(similar to raw Brussel sprouts or cabbage) that can make them a little challenging for some—especially when you’re expecting something comparable to roasted potatoes.
When you cook radishes, they lose most of this peppery heat—but they can still have an earthy flavor that isn’t everyone’s cup of tea.
To tone down this flavor, I like to use things like butter, fresh herbs, garlic and mustard (spices like turmeric, paprika, cumin and chili powders also work great here depending on what type of cuisine you’re cooking).
Spices, herbs and aromatics (like garlic and shallots) make roasted radishes taste less “earthy” and more like potatoes.
Why You Should Salt Radishes
One problem I’ve come across when cooking radishes is that they can quickly become soft and watery if cooked for too long.
You can avoid this soft (almost mushy), unpleasant texture by keeping a close eye (and timer) on them while they cook and periodically testing their “doneness” by poking them with a fork.
If the fork slides in with just a little bit of resistance, they’re probably done (it’s better to take them out of the oven a little early even if they don’t seem like they’re completely tender since they’ll continue to cook).
To make the final texture of radishes less watery, it’s also a good idea to salt them before cooking to draw out some of their moisture. This recipe uses ⅛ cup of Diamond Crystal kosher salt (a brand that’s less salty brands with finer salt crystals) to remove some of the water content. If you take this extra step, you likely won’t need to season your radishes before or after cooking.
Hey there—I’m Nate! I’m passionate about developing delicious, healthy recipes and exploring better living through low-carb, wholesome cooking! Welcome! I'm glad you're here!