Garlic Butter Roasted Radishes

Why This Is Strictly Keto

Radishes are one of the lowest-carb vegetables available, and roasting mellows their peppery bite into something reminiscent of roasted potatoes — without the starch. Finishing them in real browned butter and garlic keeps the dish entirely whole-food, with no flour-thickened sauces or sugar involved.

Ingredients

• 2 bunches radishes (about 3 cups), trimmed and halved
• 1 tablespoon avocado oil
• 1 teaspoon salt, divided
• 1 teaspoon freshly cracked black pepper
• 2 tablespoons unsalted butter
• 1 teaspoon minced garlic (about 2 cloves)
• ¼ teaspoon fresh lemon zest (optional)
• 1 sprig fresh thyme (optional)

Instructions

1. Prep: Preheat the oven to 450°F (230°C). Wash and dry the radishes, trim the stems and tails, and halve (or quarter larger ones) so pieces are evenly sized.

2. Roast: Toss the radishes with avocado oil, ½ teaspoon salt, and pepper on a baking sheet. Roast for 20–30 minutes, stirring every 10 minutes, until browned and slightly wrinkled at the edges.

3. Brown the butter: While the radishes roast, melt the butter in a light-colored pan over medium heat, swirling occasionally, for 3–5 minutes until deep golden brown and nutty-smelling. Remove from heat and let cool 2–3 minutes.

4. Finish: Stir the minced garlic and remaining ½ teaspoon salt into the cooled browned butter. Pour over the hot roasted radishes and toss thoroughly. Garnish with lemon zest and thyme, if using, and serve immediately.

Nutritional Info (per serving, approximate)

Tips

• Watch the butter closely once it starts foaming — it goes from browned to burnt quickly.
• Cut radishes into uniform sizes so they roast evenly and finish at the same time.
• Leftovers reheat well in a hot skillet for a couple of minutes to re-crisp.