Garlic Herb Roasted Radishes Recipe | Healthy Low-Carb Vegetable Side Dish - Simple, Flavorful, and Satisfying
Roasted radishes are an underrated side dish that taste surprisingly rich and mellow. If you’ve only had radishes raw, you’re in for a pleasant twist—roasting softens their bite and brings out a buttery, slightly sweet flavor. Tossed with garlic, herbs, and a touch of lemon, they make a fresh, colorful addition to any meal.
Ingredients
- 1 to 1.5 pounds radishes, trimmed and halved (quarter larger ones)
- 2 to 3 tablespoons olive oil (or avocado oil)
- 3 garlic cloves, minced (or 1 teaspoon garlic powder)
- 1 teaspoon dried thyme or Italian seasoning (or 1 tablespoon fresh chopped herbs)
- ½ teaspoon dried rosemary (optional but great for depth)
- ½ teaspoon smoked paprika (optional for warmth)
- ½ to 3/4 teaspoon kosher salt, to taste
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice (plus extra wedges for serving)
- Fresh parsley or chives, chopped, for garnish
- Optional finish: 1 tablespoon grated Parmesan or a pat of butter for richness
Instructions
- Preheat the oven: Set your oven to 425°F (220°C). A hot oven helps the radishes caramelize.
- Prep the radishes: Rinse, trim the stems and root ends, and pat dry. Halve them; quarter any large ones so pieces are similar in size.
- Season: In a bowl, toss radishes with olive oil, garlic, thyme, rosemary, smoked paprika, salt, and pepper until evenly coated.
- Spread on a sheet pan: Arrange cut-side down on a parchment-lined or lightly greased baking sheet. Give them space so they roast, not steam.
- Roast: Bake for 15 minutes, then stir or flip. Continue roasting 8–12 more minutes until the edges are golden and the centers are tender when pierced with a fork.
- Finish with brightness: Remove from the oven and toss with lemon juice. Taste and adjust salt and pepper.
- Garnish and serve: Sprinkle with parsley or chives. Add Parmesan or a small pat of butter if you like. Serve hot.