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!


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


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


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

  1. Sandi B
    Sandi B04-24-2013

    These look AMAZING! I love radishes and I’m going to try these this week!

  2. Dita MacDonald
    Dita MacDonald04-24-2013

    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.

    • Mellissa Sevigny
      Mellissa Sevigny04-25-2013

      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! :)

  3. Betty W. Pierce
    Betty W. Pierce04-26-2013

    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.

  4. Christina L page
    Christina L page04-27-2013

    I love your recipes! This is the absolute best low carb website I have come across.

  5. Kisha Deann Majors
    Kisha Deann Majors05-18-2013

    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*


    I will have to try these–the bitterness of radishes has always been a dealbreaker for me!

    • Mellissa Sevigny
      Mellissa Sevigny06-27-2013

      I find that the bitterness all but disappears when they are cooked – it’s amazing!!!

  7. Diane in Wisconsin
    Diane in Wisconsin07-01-2013

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

  8. Vickie

    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 .!!!

  9. Carolyn

    I roasted these in the oven today, and while the texture was soft and the peppery bite was gone, the bitterness remained.

    • Mellissa Sevigny
      Mellissa Sevigny09-27-2013

      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!

  10. Pat

    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!

  11. April

    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!

    • Mellissa Sevigny
      Mellissa Sevigny02-25-2014

      Thanks April I’ll have to try that when my crop comes in this spring!!!

  12. Christine Castaneda
    Christine Castaneda03-06-2014

    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!!!

    • Mellissa Sevigny
      Mellissa Sevigny03-08-2014

      I know right???? It’s an amazing alchemy that happens when you cook them! I couldn’t have been more excited that first time I had them if I’d figured out how to turn lead into gold! ha ha! Glad you liked them too!!!!

      • Kris

        Do I use the small round radishes found at the grocery produce section?

        Thanks so much, can’t wait to try these.

        • Mellissa Sevigny
          Mellissa Sevigny08-11-2014


          • Kris

            Can’t wait to try this!!

            Thank you so much for your quick response.

            Bought some rutabaga today, going to fry some of that with onions, I hear you cannot tell it from potatoes….worth a try :-)

  13. Kaitlin V
    Kaitlin V05-27-2014

    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!

    • Mellissa Sevigny
      Mellissa Sevigny05-28-2014

      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! :)

  14. Nancy Settel
    Nancy Settel06-05-2014

    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

  15. Amallia @DesireToEat
    Amallia @DesireToEat07-25-2014

    I just tried this recipe, it was so delicious. Thanks for sharing.

Leave a Reply