As a former roasted potato finatic, I can assure you these garlic parm roasted radishes are almost just as good as the real thing. While a radish can NEVER be a potato, when seasoned and roasted right, they are so close to pa-tates you barely (barely) know the difference.
This post may contain affiliate links*
LET’S TALK RADISHES
If you asked me, I think radishes are one of the most underrated root veggies in the land. Maybe I’ve just been living under a rock my whole life, but the only time I ever really thought or heard of radishes was on Fraggle Rock (OMG, Fraggles). The very first time I tried a radish was a few summers ago when we tried out Sun Basket. Other than that, it wasn’t until a few months ago that I realized roasted radishes are my new jammity-jam.
If you don’t love the sharp radishy taste you get with a raw radish, give these roasted radishes a try. I’m not a huge fan of that flavor and I absolutely love them in this format.
THEY ARE SO HEALTHY
Who knew these fancy little purple veggies were so healthy? Radishes are great at detoxing the stomach and liver. They purify our blood, keep hypothyroidism in its place and protect our hearts. They are filled with fiber, metabolism friendly and are super high in nutrients. They offer tons of other benefits and can be used for all sorts of things (including your skin!)
Also important to note for those of you eating low carb or keto, they are only 1g net carb per 100 g serving. So, they are an excellent veggie to add to your weekly meal plan.
SUPER EASY TO MAKE
If you follow along, you know that 90% of my recipes are hyper-easy to make. I am a very busy Mama who’s got zero time to get fancy in the kitchen, so whenever I’m in it, you can bet I’m trying to figure out the easiest, fastest way to get the job done. That said, it’s gotta taste amazing too. Who says you can’t have it all?
These roasted radishes couldn’t be easier to prepare. After I wash them and remove the green stem/stalky things, I cut them in quarters and place them in a large bowl to be seasoned.
SEASONED RIGHT & ROASTED LONG
You can season them however you wish, but I like to keep it kinda simple – a little garlic, some parmesan cheese, some Italian seasoning, a little pepper and a pinch of sea salt. I like to toss them in EVOO or Avocado oil and then season them up good.
The key here for me is to roast them for at least 40 minutes. I have a hard and fast rule for most roasted veggies – roast at 400 degrees for 40 minutes. This seems to work best for almost all the veggies we roast.
We like them a bit crispy and browned so if you like them a bit more “fresh-crisp” than you may want to reduce the baking time to twenty minutes and see how they are for you.
ROASTED RADISHES RECIPE
This super duper simple roasted radishes recipe is below – we usually pair them with some Salmon or Steak. OMG. I’m starving now. Hope you love em’ as much as we do.
*DISCLAIMER: This post is a combination of my personal insights, opinions and thoughts on various topics and products and may contain affiliate or referral links. I earn a small commission if you make a purchase through my links, which helps me continue on this fabulous journey of blogging! Full disclaimers avail. here.