Introduction
When the ketogenic diet surged in popularity, creative cooks discovered that radishes, when roasted, could mimic the beloved potato in both texture and versatility. This revelation was particularly exciting for those missing the comfort of roasted potatoes while maintaining a low-carb lifestyle. Dating back centuries, radishes have been enjoyed both raw and cooked in European cuisine, particularly in French cooking where they're often served with good butter and sea salt. This recipe marries that classic French preparation with modern dietary trends, creating a dish that's both traditional and innovative.
Ingredients
• 2 bunches fresh radishes (about 20-24 medium radishes), trimmed and halved lengthwise
• 4 tablespoons unsalted butter
• 4 sprigs fresh thyme
• 2 cloves garlic, lightly crushed
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh parsley, finely chopped, for garnish
• Flaky sea salt, for finishing (optional)
Step 1:
Preheat oven to 425°F (220°C). Clean and trim radishes, cutting larger ones in half lengthwise to ensure even cooking.
Step 2:
On a large rimmed baking sheet, toss radishes with olive oil, kosher salt, and black pepper until evenly coated.
Step 3:
Arrange radishes cut-side down in a single layer and roast for 15 minutes.
Step 4:
Remove from oven, add butter, crushed garlic cloves, and thyme sprigs. Return to oven and roast for additional 8-10 minutes, or until radishes are tender and butter is melted and bubbling.
Step 5:
Baste radishes with melted butter mixture and continue roasting for 2-3 minutes until glazed and lightly caramelized.
Step 6:
Remove from oven, discard thyme sprigs and garlic. Garnish with fresh parsley and flaky sea salt if desired.
Q: Can I use different types of radishes?
A: Yes, any variety of radish will work, though cooking times may vary slightly based on size.
Q: Why are my radishes not caramelizing?
A: Ensure radishes are completely dry before roasting and avoid overcrowding the pan.
Q: Can I make this ahead of time?
A: While best served fresh, you can roast them ahead and reheat just before serving.
• Choose firm, brightly colored radishes with fresh-looking greens.
• French Breakfast or Cherry Belle radishes work best, but any variety will do.
• Grass-fed butter recommended for enhanced flavor and nutrition.
• Can substitute ghee for butter to make dairy-free.
• Fresh herbs can be switched for rosemary or sage if preferred.
• Suitable for ketogenic, low-carb, gluten-free, and vegetarian diets.
Serve immediately while hot, transferring to a warm serving dish to maintain temperature. The butter sauce can be spooned over the radishes just before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes.
Prep all ingredients before starting, as the cooking process moves quickly once the radishes are in the oven. Begin preheating the oven while preparing the radishes.
- Ensure radishes are dried thoroughly after washing to promote better caramelization
- Don't overcrowd the baking sheet to allow proper browning
- Choose radishes of similar size for even cooking
Try using different herb combinations such as rosemary or sage. For a dairy-free version, substitute butter with ghee or additional olive oil.
Pairs wonderfully with grilled steak, roasted chicken, or as part of a vegetarian feast. Complement with a dry white wine or crisp rosé.
Best in spring when radishes are at their peak, but available and delicious year-round
Contains dairy (butter). Optional allergens: none. Can be made dairy-free by substituting butter with ghee or additional olive oil.
