Pan Roasted Radishes (Low Carb & Gluten Free)

pan roasted radishesIn the past, I’ve loved the idea of radishes more than actually eating them.  They are so beautiful with their vibrant pink outside and vivid white inside, that I want to like them, I really do.  And every year, since they grow so fast and can be planted so early, I sow a few rows in my garden.  Inevitably though, I pick them with the best of intentions of using them in a salad (which is “meh” not my favorite), and find them in the bottom of the crisper drawer 2 months later, all shriveled up like little pink walnuts.  It’s a vicious cycle that seems to repeat itself every year.  But not this year peeps, not this year!

I finally discovered the wonder that is roasted radishes!  Who knew you could cook them up like potatoes, and that they would transform from crunchy and hot/bitter, to soft and luscious – with virtually no net carbs???  Apparently, some of you knew because you commented over on the IBIH Facebook page about how you’re all roasting radishes ALL THE TIME, and I’m wondering why none of you shared this VITAL information with me before?!?!  What is up with that?  I thought you people had my back!?!  But I ain’t even mad, because now I know, and I’ll cruise through the rest of my life knowing I can make these any time I feel the urge.  And I will – a LOT!


[pinterest text=”Pan Roasted Radishes, a perfect low carb side dish –” layout=”horizontal” image=”×950.jpg”]
Another bonus?  Besides being low carb, radishes are dirt cheap!  AND they are super good for you!  Radishes are loaded with vitamins and minerals, protect against many cancers and diseases, and can even help with urinary tract infections – who knew????

You can roast these in the oven, or in a pan on top of the stove – it doesn’t get a whole lot easier than this for a low carb recipe.  You can also season them any way you’d season potatoes or other root veggies – I chose lemon and chives, but parsley, rosemary or thyme would work just as well.  They even look like red bliss potatoes when cooked which is kind of cool!

Pan Roasted Radishes[pinterest text=”Pan Roasted Radishes, a perfect low carb side dish –” layout=”horizontal” image=”×583.jpg”]

So, if like me, radishes weren’t your favorite veggie, then it’s time you gave them another chance!  You won’t be sorry!

Pan Roasted Radishes (Low Carb & Gluten Free)

Yield: 2 servings

Serving Size: 3/4 cup cooked radishes

Pan Roasted Radishes (Low Carb & Gluten Free)

A delicious and versatile low carb side dish!


  • 2 cups radishes, quartered
  • 2 Tbl butter
  • 1 Tbl lemon zest
  • 1 tbl chopped chives (or other fresh herb)
  • salt and pepper to taste


  • Melt the butter in a medium saute pan. Add the radishes and toss to coat. Cook over medium heat for about 10 minutes, stirring occasionally until softened and golden brown. Remove from heat and add the lemon zest and chives. Season with salt and pepper to taste.
  • Alternatively you could roast these in olive oil in a 375 degree (F) oven for about 35 minutes. Then add whatever seasonings you prefer.


Approx. nutrition info per serving: 122 calories, 12g fat, 2.75g net carbs, 1g protein

pan roasted radishes[pinterest text=”Pan Roasted Radishes, a perfect low carb side dish –” layout=”horizontal” image=”×489.jpg”]

For more great low carb recipes, download The Gluten Free Low Carber today!


  1. Dita MacDonald says

    Those radishes look terrific. I’m going to store to buy some now. Never can have too many LC vegetables to eat. Never would have thought of eating radishes until you showed me how. Again thanks.

    • says

      Thanks Dita! I agree, you can never have too many LC veggie options! This radish experiment has inspired me to try all kinds of new things with radishes so stay tuned for more recipes in the near future! :)

  2. Betty W. Pierce says

    I have liked radishes all my life, even as a child. When I would want a snack in the mid mornings I would get one of my granny’s biscuits out of the warming closet on the old wood cooking stove, go to the garden and get a few radishes, slice them up and put them on the cold biscuit with a dab of mustard and think I had something really good. Never heard of cooking them but will sure try it now.

  3. says

    ABSOLUTELY AMAZINGLY GOOD! Thank you SO much for this very grand idea. We had this for dinner tonight and it was so good! I love baby red potatoes but I can’t eat them because of the starch. This is an awesome replacement. I’m sooo impressed! *hug*

  4. Diane in Wisconsin says

    Growing Diakon radishes this year and am looking for innovative ways to use them. This fills the bill.

  5. Vickie says

    I love radishes and awhile ago I asked my husband had he seen them in the stores and he said no. I hadn’t seen them either in quite awhile and I have been wanting some and I found them again today in my store , and of course I bought a big bag of them.Then I thought I wonder if u can cook them so I won’t have to throw them out if I don’t eat all of them before they rot. So I am sooooo happy to know I can cook them and still enjoy them !! Thank You for these recipes .!!!

    • says

      They shouldn’t be bitter Carolyn, maybe they were overly mature radishes? I find that the larger ones have that bad flavor that comes with being in the ground past their prime. Sorry you didn’t enjoy them!

  6. Pat says

    Who knew ? My gosh, these were transformed into something completely different and so tasty. I used thyme, lemon zest, and a touch of fresh lemon juice to flavor the butter that dribbled onto the plate, salt and pepper. I can’t wait to go buy more radishes, small, jumbo, white, radishes every meal!

  7. April says

    Did you know that you can also use the tops (leaves) in salads, or cooked as greens. They are spicy, somewhat like mustard greens. No waste!

  8. Christine Castaneda says

    OMG Melissa…just made these and they are SOOO delicious. I love radishes in my salads or by themselves to munch on but I’ve never cooked them before. Wow! So simple and good. Thanks!!!

  9. says

    Okay, I never comment, though I often lurk, and even though these are old news, I have made them two weeks in a row and my husband and I both love them. I have made so many of your recipes and we LOVE them. Thanks so much for all you do!

    • says

      Thanks so much for upgrading your status from lurker to commenter Kaitlin! I’m thrilled that you’re enjoying the recipes – and this is still one of my favorite side dishes that feels like cheating but isn’t! :)

  10. Nancy Settel says

    I made these last week had always heard this is how the French eat them–cooked not raw. I was determined to give them one more try because I have never ever liked radishes to hot and spicy for me. Oh my gosh we fell in love with them (husband likes them raw also but that’s to bad they will be cooked all the time now). I think they kind of taste something like a mild turnip just a tiny bit. So good to have another veggie to add to the pile. nancy

  11. Allie says

    I just tried this recipe but I didn’t have any fresh herbs so I used the lemon zest with dried parsley. I also didn’t use any salt nor pepper. They came out delishious! Thanks for posting this simple recipe, I had no idea how to cook radishes before finding it. I will make these again this week!

  12. Sciquest says

    I recently enjoyed roasted radishes for the first time at a restaurant, in a vegetable medley dish. I knew right away I’d be adding them to my low carb repertoire. Thanks for the recipe! Today, I was looking for ideas for good low carb vegetables for a hearty beef stew, and remembered how good these were. I was going to just boil them, but now I think I’ll pan roast them first.

    (For the stew, I already braised a tough cut of meat in wine, chicken broth, and butter, and I’m thinking of adding celery, roasted radishes, and a small amount of carrot; and I may try thickening the gravy with pureed cauliflower.)

    • christina says

      XANTHAM GUM works womders in thickening stews and just about anything you need thickened. Just be sure you dont use too much,as it will make it kind of slimy. A little goes a long way.

  13. Abby says

    oh. My. Goodness. These are soooo delicious! I added a few mushrooms (just cause I had them) and used lime zest instead of lemon (again, cause that’s what I had on hand) They turned out so yummy! Thanks for the recipe! <3


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