These Rosemary Garlic Roasted Radishes make a wonderful keto-friendly roasted potato substitute. This recipe is super easy to make and only takes a few ingredients. These roasted radishes make a side dish everyone will love. You can even enjoy them if you’re diabetic or on a low-carb. gluten-free, keto, or Atkins diet.
The recipe for Keto Rosemary Garlic Roasted Radishes
Looking for an easy, keto-friendly substitute for oven-roasted potatoes? This recipe fits the bill! You can get these radishes in the oven in about 5 minutes, then do other things while they bake. The result is tender creamy roasted radishes with a hint of garlic and rosemary. There are even crispy browned bits on the edges–yum!
This recipe is based on the way I used to make roasted red potatoes. In fact, it’s the same exact recipe, except I used radishes instead of potatoes. The best thing is that these radishes are low-carb and they taste every bit as good as their high carb counterpart.
Why roast radishes?
I’m not going to lie. Before I ate low-carb, I had never eaten a cooked radish. I thought of them as something that we could only eat raw. Boy, was I wrong!
Cooking radishes softens the radish and gives them a more potato-like texture. In addition to softening the texture, the heat also softens the flavor. For example, the heat takes out the sharpness and leaves milder notes in its place. In fact, cooked radishes taste more like flavorful potatoes than they taste like raw radishes.
My first experience with cooking radishes was in one of our earlier recipes where I used daikon radishes to make home fries. I need to go back into that post and add nutritional information. Not to mention, the photos could use an upgrade! Even so, I remember devouring my trial runs of this recipe.
It actually took me a while to try roasting radishes. Now that I have, I’m excited to try using these gorgeous veggies in other ways. I have visions of using them in soups and stews and cooking them along side of roasts.
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What goes well with keto-friendly Rosemary Garlic Roasted Radishes?
These radishes pair well anywhere you would normally serve roasted potatoes. They work well with a good steak, roasted chicken, or even roasted pork.
These little taste bombs can go with almost any simple main course. You can even swap out the rosemary for other herbs to make these roasted radishes pair better with the meat on the plate. For example, you could serve them with our salmon cakes, and leave out the rosemary, or swap it out for a bit of dill.
Other Keto-Friendly Potato Substitutes
While these keto-friendly Rosemary Garlic Roasted Radishes make a great substitute for roasted potatoes, my spud-addicted friends may want more ideas.
We have found cauliflower makes a great stand in for potatoes. In fact, it’s one of my favorites. I’ve used it in my low-carb “potato” soup, my mashed cauliflower with mushroom gravy recipe and my mashed cauliflower with smoked gouda. Both of these make excellent substitutes for mashed potatoes.
Celeriac makes another simple low carb substitute for potatoes. This veggie, also called celery root, might be the ugliest veggie in the produce department, but it’s also one of the most flavorful. It’s a bit higher in carbs than my friend, cauliflower, but I simply use it in smaller amounts. I’ve used celeriac in my Low-Carb Slow-Cooker Vegetable Beef Soup, and my keto-friendly Cottage Pie. Celeriac has a similar consistency to that of potatoes. In fact, It even tastes like potatoes. The only difference is that celeriac has a light note of celery.
Jicama also can be used as a potato substitute. One example of this is how Isabel from Isabel Eats uses jicama in her recipe for keto-friendly fries. Another way to use jicama is in these keto-friendly chips from The Happy Health Freak.
Rosemary Garlic Roasted Radishes (keto potato substitute)
- 1 tablespoon avocado oil
- 1 clove garlic crushed
- 1/4 teaspoon dried rosemary
- 1/8 teaspoon red pepper flakes
- 12 ounce radishes trimmed, and sliced in halves or quarters (depending on size)
- black pepper freshly ground
- sea salt (optional)
- 1 teaspoon fresh parsley chopped
Move an oven rack to the center of your oven. Preheat oven to 400º Fahrenheit. Line a baking sheet with parchment paper.
In a medium sized bowl, whisk together the avocado oil, garlic, dried rosemary and red pepper flakes.
Add radishes and stir to coat the radishes with the avocado oil mixture.
Spread radishes on the prepared baking sheet. Sprinkle lightly with fresh cracked pepper and sea salt (if desired).
Bake in the preheated oven for 400º for 10 minutes. Turn radishes and bake for another 10-13 minutes or until the edges are brown and the radishes are fork-tender. Sprinkle with chopped parsley, if desired.
I did not include the optional salt in the nutritional values because the amount of salt people add will vary so much depending on their salt tolerance.
will be making this soon i never had radishes before will buy some to make this am in Singapore this also vegan as am a vegan Thanks Ramya
So good! These beauties are definitely going to be a staple on our dinner plate. Can’t believe it!
I have tried before without success but will give them another try.
Is there a way to do in an air fryer as that would guarantee the crispy outside. Any suggestions appreciated. Thanks
I would think an air fryer would get a crispier outside. You might also want to turn up the temperature a bit. I chose the temperature to minimize the breakdown of the oil. You could increase it by 25º Fahrenheit to get a crispier outside. You will need to decrease the roasting time a bit if you increase the temperature.
I tried this yesterday with daikon and loved the texture and flavour. I followed the recipe, except used olive oil in place of avocado oil, (didn’t have any avocado), and the result was really good. Flavourful morsels of daikon, accompanied by Welsh onions. Next, I am going to try slicing the daikon into fries and doing them in my Actifry. Thanks for the recipe!
I love your additions!
I forgot to rate the recipe when I commented.
Made this last night. Followed the recipe exactly, but added Brussels sprouts and mushrooms. Came out perfectly! Had some this morning with my tofu scramble and blueberries. Thank you for this easy, delicious recipe