A great alternative to smashed potatoes, these smashed rosemary garlic roasted radishes are just as tasty but lower in both carbs and calories. This side dish requires only a handful of ingredients and is simple to prepare. Naturally gluten-free, vegetarian, and vegan adaptable.
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What you’ll love about this recipe
- It’s simple! This dish calls for just six ingredients (including salt and pepper) that require very little prep work. And while it does take an hour to prepare, all but ten minutes of that time is hands-off, giving you plenty of time to make ready the rest of your meal. Additionally, this recipe does not require any special kitchen equipment and is a breeze to clean up.
- It’s delicious! Although raw radishes have a bit of bite, when cooked up they are actually quite mild in flavor. That’s not to say that this dish is mild in flavor. Tossed in plenty of butter, fragrant rosemary and garlic, and salt and black pepper, it’s anything but!!! Those flavors combined with the fluffy interior of the radishes and the perfectly crispy, caramelized bottoms, make them beyond amazing!
- It’s healthy! Say what?!? Healthy AND delicious?!? That’s right!!! These smashed radishes tick all the boxes. This dish is gluten-free, vegetarian, and vegan adaptable. It’s also low-carb/keto-friendly and low in calories.
Ingredients (+ notes & substitutions)
- Radishes: You’ll need one pound of firm radishes for this recipe. They should be rinsed clean of any dirt and debris, patted dry, and trimmed. When cooked, radishes are mildly flavored and starchy like a potato. I’d be surprised, even if you’re not typically a fan, that you wouldn’t like them when prepared in this manner.
- Unsalted butter: This recipe can easily be adapted to a vegan diet, by swapping the butter for olive oil.
- Garlic: Two smaller-sized cloves.
- Fresh rosemary: The peppery, lemony, and piney notes of the rosemary pairs exceptionally well with the buttery roasted radishes. If you’re not a fan of rosemary or don’t have any, you could substitute it for fresh thyme. In a pinch, using dried rosemary is acceptable; if you do so, you’ll need just 1/2 tablespoon rather than 1 1/2 tablespoons.
- Sea salt: Coarse!!!
- Black pepper: Preferably freshly cracked.
How to make smashed rosemary garlic roasted radishes (+ tips):
1. In a medium saucepan, add the radishes and enough water to cover them by one inch. Bring to a boil, then cover, reduce to a simmer, and cook for 20-minutes, until fork tender.
2. Meanwhile, preheat your oven to 400 degrees. For easy clean-up, line a large baking sheet with parchment paper and set it aside. If you don’t have parchment paper, tinfoil would also work.
3. Drain the radishes and allow them to rest for 5-10 minutes in a colander over the sink.
4. Melt the butter in a small saucepan (you can use the same one you boiled the radishes in). Stir in the garlic, rosemary, and sea salt. Add the radishes and stir to coat.
5. Transfer the radishes to the prepared baking sheet and arrange them in a single layer. Use a fork to gently smash the radishes. Drizzle the remaining butter mixture atop the radishes then sprinkle with black pepper, to taste.
6. Bake for 25-30 minutes until slightly browned and crispy. Serve warm.
Leftovers should be refrigerated in an airtight container. They will keep for up to five days.
Radishes are indeed low in carbs. A one-cup serving has just under four grams of total carbs. Since all of the ingredients for this dish are keto-approved, it is keto-friendly.
While I wouldn’t go as far as to say that radishes are healthier than potatoes, there are several benefits. Whereas radishes contain just four grams of carbs per one-cup serving, the same portion of potatoes contains 26 grams. Radishes are also much lower in calories than potatoes. A 100-gram serving of potatoes contains 77 calories compared to just 16 calories in a serving of radishes of the same size. Radishes are higher in calcium, sodium, and vitamins B2 and B9 while potatoes are higher in fiber, protein, potassium, magnesium, iron, and more.
Yes, there are no gluten-containing ingredients in this dish.
What to serve with roasted radishes:
- A gourmet grilled cheese sandwich or burger.
- Pasta such as alfredo or lemon chicken.
- A beef, chicken, or pork roast.
- Grilled chicken, pork chops, or a steak.
- A hearty green salad.
More roasted vegetable recipes you may like:
- Roasted Truffle Asparagus: Elevated with the addition of black truffle oil and salt, this truffle asparagus is roasted to perfection. This simple side dish is perfect for special occasions and takes just 15-minutes to prepare with only four ingredients. Naturally gluten-free and vegan.
- Honey Sriracha Brussels Sprouts: These sweet and spicy roasted honey sriracha Brussels sprouts are so incredibly tasty and addictive. This quick and simple 5-ingredient side dish pairs great with proteins including fish, shrimp, and chicken. Naturally vegetarian and gluten-free.
- Honey Garlic Ginger Roasted Carrots: These honey garlic ginger roasted carrots require minimal effort while delivering maximum flavor. This simple, hands-off side dish is healthy, gluten-free, and vegetarian-friendly.
If you make these smashed rosemary garlic roasted radishes I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
- 1 pound radishes, rinsed, patted dry, and trimmed
- 1/4 cup unsalted butter, could sub for olive oil
- 2 small cloves garlic, minced
- 1 1/2 tablespoons chopped fresh rosemary
- 1 teaspoon sea salt
- Freshly ground black pepper, to taste
- In a medium saucepan, add the radishes and enough water to cover them by one inch. Bring to a boil, then cover, reduce to a simmer, and cook for 20-minutes, until fork tender.
- Meanwhile, preheat your oven to 400 degrees. Line a large baking sheet with parchment paper and set it aside.
- Drain the radishes and allow them to rest for 5-10 minutes in a colander over the sink.
- Melt the butter in a small saucepan. Stir in the garlic, rosemary, and sea salt. Add the radishes and stir to coat.
- Transfer the radishes to the prepared baking sheet and arrange them in a single layer. Use a fork to gentley smash the radishes. Drizzle the remaining butter mixture atop the radishes then sprinkle with black pepper, to taste.
- Bake for 25-30 minutes until slightly browned and crispy. Serve warm.
Storage: Leftovers should be refrigerated in an airtight container. They will keep for up to five days.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 121Total Fat: 11gSaturated Fat: 7.1gTrans Fat: 0gCholesterol: 30mgSodium: 44.6mgCarbohydrates: 4.5gFiber: 1.9gSugar: 2.1gProtein: 1g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc