The next part of your life begins when you realize radishes aren’t just for salads — you can roast them, too. Whether you’re keto or simply looking for ways to lighten up the food offerings of this cozy season, these garlic-herb roasted radishes from The Wholesome Yum Easy Keto Cookbook are an amazing low-carb side that should be making regular appearances on your table…
When you’re looking for a potato replacement for the keto lifestyle, think about less starchy vegetables that you can use in similar preparations. Radishes certainly fit the bill! These garlic-herb roasted radishes are reminiscent of skin-on baby red potatoes, and they pair beautifully with chicken or steak.
Garlic-Herb Roasted Radishes
Makes 3 cups (approx. 6 servings)
3 Tbsp avocado oil
3 cloves garlic, minced
1 Tbsp fresh thyme, chopped
1 Tbsp fresh rosemary, chopped
11⁄₂ tsp sea salt
1⁄₄ tsp black pepper
2 pounds (~40) radishes, trimmed and halved
Preheat the oven to 425°F. Line a baking sheet with foil and grease it.
In a large bowl, whisk together the oil, garlic, thyme, rosemary, sea salt and black pepper. Add the radishes and toss to coat.
Arrange the radishes in a single layer on the pan, making sure each one touches the pan. Spread them out as much as possible. Roast for 8 to 13 minutes, until golden on the bottom.
Flip and roast for 8 to 13 more minutes. Serve warm.
+ Baking time might vary depending on the size of your radishes. Check on them and flip when they start to get golden on the bottom.
+ Avocado oil is used because it has a higher smoke point than other cooking oils. If you like a buttery flavor, you can toss the radishes with a bit of melted butter after roasting.
Excerpted from THE WHOLESOME YUM EASY KETO COOKBOOK copyright © 2019 by Maya Krampf. Used by permission of Harmony Books, an imprint of Random House, a division of Penguin Random House LLC. All rights reserved.
Ready for another clever and keto-friendly veggie swap? Try these low-carb jicama fries ASAP.