In 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 – ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/04/radishessmall-679×950.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!
[pinterest text=”Pan Roasted Radishes, a perfect low carb side dish – ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/04/radishes4small-700×583.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!Print
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
- Serving Size: 3/4 cup cooked radishes
[pinterest text=”Pan Roasted Radishes, a perfect low carb side dish – ibreatheimhungry.com” layout=”horizontal” image=”http://www.ibreatheimhungry.com/wp-content/uploads/2013/04/radishes5small-700×489.jpg”]
For more great low carb recipes, download The Gluten Free Low Carber today!