If you haven’t tried roasted radishes, you are missing out. Raw radishes can be bitter, but when they’re roasted they take on a lovely sweetness you don’t want to miss!
Now that I’ve shared our journey to finding the Low FODMAP diet and how much it’s helped us, I feel that I must also share my struggles. Because I don’t follow the diet, I can certainly have additional items from my husband (namely a bread here and there).
But the reality is that our dinners are for us, so they’re all low FODMAP friendly, including these roasted radishes.
Once we got into a groove, however, coming up with Low FODMAP recipes wasn’t that hard. We’ve found gluten free pasta that he can eat (finding brands without other no-no ingredients wasn’t easy). He doesn’t miss bread anymore. And we never have garlic or onions in the house, so pretty straightforward.
The hardest thing for me, however, has been the limitations of fruits and vegetables. Because fructan – found in fruit – is a one of the groups to avoid, almost all fruit is out. This one isn’t terribly difficult for my husband, but I would certainly struggle.
But then come the veggies. There are a wide variety of vegetables we can’t have at home. The big ones I miss are cauliflower, beets, and mushrooms.
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Roasted Radishes
Basically we eat red bell peppers (only red is ok), zucchini, green beans, broccoli, eggplant, and greens. I love all of those, but I WANT THEM ALL!!
Occasionally, we discover a food he can eat, however, and then we usually go to town. My latest discovery was radishes.
But while radishes are fine for him to eat, getting him to eat them is another thing (much like our toddler and kale). So I decided to try roasted radishes one night to add to our collection of side dish ideas. I made other veggies in case they weren’t good though.
You all. THEY WERE DELICIOUS. I expected a root vegetable flavor that would be edible, but they actually had a surprising sweetness, a nicely soft texture, and such great color!
The first time I roasted the radishes, I did olive oil, salt, and pepper. It was delicious. The next time I used butter – obviously amazing. You could honestly do either or switch off between times.
And then I just do salt and pepper for seasoning. I bet other dried herbs would be delicious on these roasted radishes as well, however. So we’ll be trying that next!
And I’m also going to give this radish top pesto a shot! Why not use the whole thing up, right?
Low FODMAP Recipes
If you’re also following the low FODMAP diet, check out these other recipes. Cheesy jalapeno polenta, make-ahead breakfast tacos, French potato salad.
Radish Recipes
Looking for more radish recipes? Try these radish toasts or even serve them as an appetizer like I did on this Valentine’s Day Appetizer Board!
ROASTED RADISHES
Ingredients
- 18 to 20 radishes trimmed and quartered (about 2 bunches)
- 2 tablespoons olive oil or butter melted
- ¼ teaspoon flaked smoked sea salt or more to taste
- cracked black pepper to taste
Instructions
- Preheat the oven to 400 degrees. Spread the radishes in a single layer on a baking sheet. Roast for 10 minutes, stirring halfway through.
- Pour the melted butter over the radishes, stir well. Transfer to a serving bowl and sprinkle with smoked sea salt and black pepper. Serve warm.
Nadia Mehra says
I never thought about roasting my radishes, but it was so good. I made it for a family dinner and everyone loved it!
Mandy Applegate says
I have never roasted radishes before, but I’m going to in the future; they were delicious! Going to try the radish top pest too!
Jere Cassidy says
Thanks for sharing this recipe. I have had roasted radishes at a few restaurants and loved them. They are tasty and I love that they retain their color when roasted.
Glenda says
These radishes are delicious! Never once had I considered cooking a radish. The flavor is completely changed. Yum! I think I’ll try them in my air fryer now, too.
Lisa says
We’ve been cutting back on carbs so these roasted radishes were a great alternative to potatoes for us.
Mocktail.net says
So cool idea to roast them, never thought it could be done that way… only know raw radishes, thanks for sharing!