If you’re missing potatoes on your low-carb journey, you have to try these Keto Roasted Radishes. Trust me, roasting them completely transforms that sharp, peppery bite into something tender and surprisingly potato-like. But the real game-changer here is the rich, nutty Brown Butter Sauce drizzled on top—it takes a simple veggie and turns it into a decadent low-carb side dish that feels totally gourmet. It’s quick, easy, and honestly, I might like these even better than the real thing!
Ingredients
- 2 cups (approx. 8.8 oz / 250 g) fresh radishes, washed, ends trimmed, and halved
- 1 tbsp (0.5 fl oz / 14 g) olive oil 0.5 tsp (approx. 0.1 oz / 3 g)
- Pink Himalayan salt, divided use 0.25 tsp (approx. 0.02 oz / 0.5 g)
- Freshly ground black pepper 2 tbsp (1.0 oz / 28 g) butter 1 tbsp (approx. 0.1 oz / 4 g)
- Fresh flat-leaf Italian parsley, chopped
Directions
- Preheat your oven to 450°F (230°C). In a medium mixing bowl, combine the 2 cups (250 g) of halved radishes with 1 tbsp (14 g) of olive oil.
- Season with 0.25 tsp of the Pink Himalayan salt and 0.25 tsp of black pepper. Toss until the radishes are evenly coated.
- Spread the radishes out on a baking sheet in a single layer to ensure even roasting.
- Roast in the preheated oven for 15 minutes total. Be sure to open the oven and stir or flip the radishes halfway through (around the 7.5-minute mark).
- While the radishes are roasting (around the 10-minute mark), place a small, light-colored saucepan over medium heat.
- Add the 2 tbsp (28 g) of butter and let it melt completely, stirring frequently. Stir in the remaining 0.25 tsp of Pink Himalayan salt into the melting butter. Continue cooking the butter. It will begin to bubble and foam. Keep stirring.
- Once the bubbling diminishes slightly and the milk solids at the bottom turn a nice nutty brown color (approx. 3 minutes total), remove it from the heat immediately.
- Pour the browned butter into a heat-safe mug or container to stop the cooking process. Remove the radishes from the oven and divide them evenly between two plates.
- Spoon the warm brown butter sauce over the radishes, top with the 1 tbsp (4 g) of chopped parsley, and serve immediately.
Nutrition Information
Per Serving (1/2 of recipe): Calories: 182 kcal Total Fat: 18.4 g Saturated Fat: 8.3 g Cholesterol: 30 mg Sodium: 430 mg Total Carbohydrates: 4.3 g Dietary Fiber: 2 g Net Carbohydrates: 2.3 g Sugar: 2 g Protein: 1 g
Total Recipe Yield: Calories: 363 kcal Total Fat: 36.8 g Saturated Fat: 16.6 g Cholesterol: 60 mg Sodium: 860 mg Total Carbohydrates: 8.6 g Dietary Fiber: 4 g Net Carbohydrates: 4.6 g Sugar: 4 g Protein: 2 g
Pro Tips for Perfect Roasted Radishes
Cut Side Down is Key: For that irresistible golden-brown crust, always place your radishes on the baking sheet with the flat (cut) side facing down. This maximizes contact with the hot pan and creates a better texture that mimics roasted potatoes.
Don’t Fear the Heat: If you’re worried about the radishes tasting too “peppery” or spicy, roast them a little longer. The high heat mellows out the sharp radish flavor and brings out their natural sweetness. If they still have a bite, give them another 3–5 minutes!
Watch the Butter Closely: Brown butter goes from “nutty perfection” to “burnt” in a matter of seconds. Use a light-colored saucepan (stainless steel or white ceramic) so you can actually see the milk solids changing color. As soon as it smells toasted and looks amber, pour it into a cool dish immediately to stop the cooking.
Size Matters: Try to choose radishes that are roughly the same size so they cook evenly. If you have some giant ones mixed in with small ones, cut the large ones into quarters instead of halves.
Don’t Overcrowd the Pan: Give the radishes some breathing room on the baking sheet. If they are packed too tightly, they will steam instead of roast, and you’ll miss out on those crispy edges.
Frequently Asked Questions
Do roasted radishes actually taste like potatoes? They are surprisingly close! While they won’t taste exactly like a starch-heavy russet potato, roasting them transforms their texture to be tender on the inside and crisp on the outside. The high heat also neutralizes the sharp, peppery bite that raw radishes have, leaving a mild, slightly sweet flavor that mimics a roasted red potato very well.
How do I get the bitterness out of radishes? The secret is in the roasting time. If your radishes still taste bitter or spicy, they likely haven’t cooked long enough. Roasting them at a high temperature (450°F) for at least 15–20 minutes breaks down the sulfur compounds responsible for that sharp flavor. Using plenty of fat, like the brown butter in this recipe, also helps mask any residual bitterness.
Are radishes keto-friendly? Absolutely. Radishes are a keto superfood. They are incredibly low in carbs compared to potatoes. One cup of raw radishes has only about 2 grams of net carbs, whereas a cup of potatoes has over 20 grams. They are the perfect vehicle for high-fat toppings like butter or cheese without spiking your blood sugar.
Can I make this recipe dairy-free or paleo? Yes! To make this recipe Paleo or dairy-free, you can swap the butter for Ghee (clarified butter), which has a similar nutty profile but is lactose-free. You can also use bacon fat or duck fat for a savory, rich flavor. However, regular olive oil or coconut oil won’t brown the same way butter does, so you would skip the “browning” step and just drizzle it over the finished dish.
How do I store and reheat leftovers? These are best eaten fresh to keep their crispy edges, but leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, toss them back in a skillet over medium heat or use an air fryer for 3–4 minutes to crisp them back up. Microwaving is possible but may make them soft and soggy.
Conclusion
I really hope you give these Keto Roasted Radishes a chance to shine on your dinner table tonight. It’s amazing how a little heat and some nutty brown butter can turn a humble, spicy root vegetable into something that feels like a total indulgence. If you’ve been struggling to find a satisfying, savory side dish that fits your macros but still feels like “comfort food,” this might just become your new weekly staple. Let me know in the comments if you tried them—I’d love to hear what main dish you served them with!
