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!
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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=”https://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!
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Pan Roasted Radishes (Low Carb & Gluten Free)
- Yield: 2 servings 1x
Description
A delicious and versatile low carb side dish!
Ingredients
- 2 cups radishes, quartered
- 2 Tbl butter
- 1 Tbl lemon zest
- 1 tbl chopped chives (or other fresh herb)
- salt and pepper to taste
Instructions
- 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.
Notes
Approx. nutrition info per serving: 122 calories, 12g fat, 2.75g net carbs, 1g protein
Nutrition
- Serving Size: 3/4 cup cooked radishes
[pinterest text=”Pan Roasted Radishes, a perfect low carb side dish – ibreatheimhungry.com” layout=”horizontal” image=”https://www.ibreatheimhungry.com/wp-content/uploads/2013/04/radishes5small-700×489.jpg”]
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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!
Carolyn says
I roasted these in the oven today, and while the texture was soft and the peppery bite was gone, the bitterness remained.
Mellissa Sevigny 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!
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 .!!!
Diane in Wisconsin says
Growing Diakon radishes this year and am looking for innovative ways to use them. This fills the bill.
LKPNYC says
I will have to try these–the bitterness of radishes has always been a dealbreaker for me!
Mellissa Sevigny says
I find that the bitterness all but disappears when they are cooked – it’s amazing!!!
Kisha Deann Majors 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*
Christina L page says
I love your recipes! This is the absolute best low carb website I have come across.
Mellissa Sevigny says
Thanks so much Christina!
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.
Mellissa Sevigny says
Hope you enjoy them cooked as much as you like them raw Betty! :)
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.
Mellissa Sevigny 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! :)
Sandi B says
These look AMAZING! I love radishes and I’m going to try these this week!
Mellissa Sevigny says
Hope you like them Sandi! Let us know how they come out!
Michelle says
I know I am a little late to the game, but if you are growing your own radishes and want an incredible treat, let the radishes go to “seed” and then watch the plant for radish “pods”. They are a combination of radish and edible pea pods and I am hooked! I eat them raw, but have been told that they are amazing in stir frys and really good pickled too. I am telling everyone about them. The flavor varies from mild to slightly hot, but the radish flavor is diminished and tastes “green” (kind of like how garlic scapes still have great garlic flavor, but they have a green flavor — you HAVE tried garlic scapes, haven’t you?! Garlic scape pesto is so amazing, and their growing season is so short. Try them, please if you haven’t!)