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These roasted radishes are next level! A delicious and easy low carb side dish, radishes are roasted until they’re tender but crispy on the outside, and they lose all that peppery “radish” taste. They’re tossed in an easy browned butter garlic sauce for heaps of flavor. Great for keto, paleo, or low carb, with Whole30 and vegan options.

Look at how browned and crispy and tender and ooh, the browned butter and ooh, the lemon zest and fresh thyme!
Roasted radishes, say what?!
The first time I heard about roasting radishes–yes, radishes–I was like, ha ha ha you’ve done lost your mind ha ha never.
And then I went keto. I didn’t do it for too long (I began fantasizing about all-you-can buffets of broccoli. Broccoli!), but I decided to serve up roasted radishes as a side dish for a chimichurri flank steak I made for company.
To my (and everyone else’s) surprise, they lost their peppery bite and became crispy on the outside, tender on the inside, and perfectly soft. Truly, roasting radishes is pure magic.
Why This Recipe Is So Good
- The radishes are roasted until crisp on the outside and tender on the inside.
- They’re tossed in a garlicky browned butter sauce that really brings out the richness from the radishes. And hello, browned butter! Garlic! Dream team!
- This recipe is low carb and keto friendly, paleo, and with Whole30 and vegan options.
How to Make It
Roasting radishes is really very simple and so much like roasting potatoes.
Start by preheating your oven to 450º F.
Prepare your radishes by slicing off the stems and any tail on the root (The skinny part off of the actual radish). Half most radishes; quarter larger radishes.
Toss the prepped radishes with 1 tablespoon oil and plenty of salt and pepper. Roast 20-30 minutes, tossing every 10 minutes, until browned in spots and a bit wrinkled but not burned.
Meanwhile, brown 2 tablespoons of butter: in a small light-colored saucepan or skillet over medium heat, melt your butter and continue cooking, reducing heat slightly if necessary to prevent burning, until the butter begins to smell nutty and look toasty brown. The butter will foam as it melts but by the time it’s “browned,” that will have died down.
Immediately remove from the heat – watch it carefully so it doesn’t burn, just brown. Let sit about 2 minutes off the heat then stir in your minced garlic and a pinch of salt. Stir the garlic so it cooks and softens a bit but does not burn.
When the radishes are finished roasting, remove from the heat and pour the garlic browned butter over. Toss and sprinkle lemon zest and thyme sprigs over, if desired. Serve immediately.
Variations & Tips
- Make sure you cut your radishes into as even of pieces as possible. Half most if they’re small or medium sized, and quarter larger radishes.
- Cut off the greens ends and any long tails on the radishes.
- Watch your browned butter carefully in a light-colored saucepan or skillet. It should not take more than about 3-5 minutes with a small amount of butter. It can quickly go from “browned” to “burned,” so keep an eye on it! Once the butter starts to smell really, really rich and nutty, you’re done!
- Give your browned butter a bit of time to cool slightly before adding in the garlic. 2-3 minutes should be plenty; you want it still warm enough to cook the garlic.
Make It Whole30 / Vegan
If you’re on a Whole30, use my brown butter ghee recipe or use packaged brown butter ghee. You’ll be fine skipping the brown butter element and just using regular ghee, too, but it’s SO good. Use 2 tablespoons ghee in place of butter, whichever kind you use.
If you’re vegan, swap the regular butter for a high quality vegan butter, like Miyoko’s. It should work just the same.
Other Recipes You’ll Love:
- Perfect Deviled Eggs with Bacon (Keto)
- Flourless Keto Chocolate Torte Dessert
- Lemon Garlic Salmo (Keto)
- Steak Taco Bowls (Whole30)
And if you’re counting grams of net carbs, make sure you bookmark our Net Carb Calculator to easily calculate carbs for a keto or low carb diet.
Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!
Roasted Radishes with Browned Butter
Equipment
- running water
- vegetable brush
- Paper towels
- Cutting board
- Sharp chef's knife
- large baking sheet
- Spatula or tongs
- small, light-colored saucepan or skillet
- Wooden spoon
Ingredients
- 2 bunches radishes approximately 3 cups
- 1 tablespoon avocado oil or other neutral-flavored oil
- 1 tablespoon salt more or less to taste
- 1 tablespoon freshly cracked black pepper more or less to taste
- 2 tablespoons unsalted butter
- 1 teaspoon minced garlic or pressed garlic, approximately 2 large cloves
- ¼ teaspoon fresh lemon zest optional
- 1 sprig fresh thyme optional
Instructions
- Preheat oven to 450º Fahrenheit. Wash 2 bunches radishes under running water, scrubbing radishes with vegetable brush to remove any surface dirt. Once washed, pat radishes completely dry with paper towels and place radishes on cutting board.
- Slice off and discard stems of radishes and tail on root (if any). Cut radishes into equally-sized pieces, halving and quartering radishes as needed.
- Spread radishes across baking sheet. Drizzle 1 tablespoon avocado oil over radish pieces and sprinkle 1 tablespoon salt and 1 tablespoon freshly cracked black pepper over pieces. Toss radishes to fully coat in oil and spices.
- Place baking sheet in preheated oven. Roast radishes 20 to 30 minutes, stirring radishes every 10 minutes, until radishes are browned in spots and slightly wrinkled. Be careful not to burn radishes.
- While radishes roast, place small saucepan or skillet on stovetop over medium heat. Add 2 tablespoons unsalted butter to pan. Simmer butter, watching closely, 3 to 5 minutes or until butter is deep, toasty brown color with nutty fragrance. Remove from heat immediately when color deepens and fragrance develops.
- Set pan aside and let butter rest 2 to 3 minutes. After 2 to 3 minutes, add 1 teaspoon minced garlic and 1 pinch salt. Stir until garlic is softened and fragrant. Set aside.
- When radishes are ready, remove pan from oven. Immediately pour browned butter evenly over roasted radishes, then toss radishes in butter until thoroughly coated.
- Transfer roasted radishes to serving bowl. Garnish with ¼ teaspoon fresh lemon zest and 1 sprig fresh thyme if desired. Serve immediately.
- Storage: Refrigerate leftover radishes in an airtight container up to 3 days.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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I had my doubts. I have never eaten cooked radishes. Just raw. These were really yummy and easy.
So happy to hear you ended up enjoying, Shanna! Thanks so much for the review!
My new favorite way to eat radishes!!! Trying it with beets and carrots tonight.
How did they turn out?!
I received radishes in my farmer’s market box this week, and was hoping to find a recipe where they didn’t taste so…radishy. This was perfect! Easy and very tasty.
I never thought of roasting radishes! They look delicious plus they are darn cute like this!