When you saw the picture did you think it was a bowl of red potatoes? Fooled ya! These little red beauties are actually radishes. Prior to growing up and venturing out on my own, my only experience with radishes was in pre-mixed bags of salad. I always found them to be bitter and otherwise flavorless. I would push them around and around on my plate until I ate all of the good stuff that was mixed in with them. It wasn’t until much later that I realized just how delicious radishes actually are. Roasting them gives them a subtle sweetness that completely transforms them. Don’t believe me? Try this recipe out for yourself.
Check out some of my other favorite low carb vegetable side dish recipes:
- Garlic Parmesan Roasted Cauliflower
- Buttery Cauliflower Rice Pilaf
- Skillet Roasted Bacon Brussels Sprouts with Garlic Parmesan Cream Sauce
- Balsamic Roasted Brussels Sprouts with Maple Bacon
- Fried Radish and Cauliflower Hash Browns with Bacon
Paprika Roasted Radishes with Onions – Low Carb, Gluten Free, Paleo
- Yield: 4 Servings 1x
Scale
Ingredients
Instructions
- Preheat oven to 350° Line a rimmed baking sheet with parchment paper.
- In a mixing bowl, combine radishes and onion. To the bowl, add butter, olive oil, fennel seeds, paprika, sea salt and black pepper. Toss until radishes and onions are evenly coated.
- Pour radishes and onions in a single layer onto the parchment paper. Pour any extra butter and seasoning over the top.
- Bake for 20 minutes.
Notes
Per Serving – Calories: 135 | Fat: 13g | Protein: 1g | Net Carbs: 3g
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Jamie says
Yum!!!!!! I will try these one night this week. Thank you! 🙂
Peace Love and Low Carb says
You are very welcome. I hope you love them. 🙂
SUSAN JACKSON says
I have heard these are good..I am a part of a weight loss surgery group, and they are all the rage..I need to try them…!! Some even fry in Bacon grease that are on the LCHF diet…
Thank you!!!
Dena says
What is the carb count?
Peace Love and Low Carb says
I did work up the nutritional analysis but you can easily get an estimate by plugging the ingredients into a site like myfitnesspal.com or fatsecret.com
Meisha S. says
I’m trying this one soon. Paleo can be really challenging when one of us (hubby) is vegetarian and one of us (me) not so much. I’m really impressed that radishes can be served in a savory way — a wonderful alternative to the shocking biting burn one gets when serving them the “traditional” way and only way my imagination could think to use them, cut up in a salad, or cut in half, with ranch dip (yawn). He’s going to be pleasantly surprised 🙂 Thanks & congratulations on your book. I’ve gotta get it!
Meisha S.
Geena says
Ok, I tried these. They were beautiful…so beautiful that when my 29 yr. old daughter came home she saw the little red things sticking out of the foil and grabbed one and popped it in her mouth before I could warn her, LOL!! The face she made was worth a million bucks as she headed to the trash can!! Ha! Ha! She thought they were little baby red potatoes!!!.
They tasted really good but I don’t like radishes and although the radish flavor was greatly diminished and they turned out much sweeter than raw ones I just couldn’t eat them…and my daughter didn’t want to try them again either!! But it was not all failure because I took them to my neighbor and she LOVED them so was happy to take them off my hands.
Thanks for the funny you gave me!!
Geena
Deb says
They taste good but I think they need baked a lot longer than 20 min. Maybe closer to an hour for my liking!
Brenda Korinek says
I made this tonight but didn’t have any fennel seed on hand so I substituted 1/2 tsp over caraway seeds. Absolutely delicious!
Peace Love and Low Carb says
Yay! So happy you enjoyed them!
Ashley says
Made this tonight and it was excellent! Never thought to cook radishes. The fennel gave it a sort of meaty flavor. I will definitely be making this again!
Peace Love and Low Carb says
So happy you enjoyed it!