These keto roasted radish wedges with pesto are one of our favorite low carb snacks (or entree or side!) as of late.
Keto Roasted Radish Wedges (i.e. ‘Potatoes’)
With Pesto 🍃
Given their versatility, we’re betting on radishes as the new cauliflower. Also because, at least in our book, cauliflower is ultimately not very good at impersonating potatoes. So if you’re into roasted radishes, or simply missing potatoes dearly (🙋🏿!!), you absolutely must give these guys a chance.
And if roasted radishes are already part of your repertoire, you will absolutely adore them paired with our traditional pesto. It simply elevates this root veggie to new heights.
Impersonating Potatoes 👻
And ‘can a radish really impersonate a potato?’. I mean, raw radishes are anything but potato-y: spicy, bitter, and totally juicy. But when roasted, something magical happens, and the result is actually rather extraordinary. Fact is, keto roasted radishes are pretty phenomenal. And we know many of you feel the same way, as you loved our parmesan roasted radishes.
Still, keep in mind that radishes are still radishes, and a slight trace will linger. But after a nice and (very!) long roast, they really are the closest thing to potatoes we’ve encountered.
So we cannot recommend enough that you give these roasted radishes a shot. Best case scenario you will be one of the lucky peeps to whom radishes totally taste like potatoes. And worst case? You’ll never whip them up again.
But we love them. Repeat, absolutely looove them!
And perhaps one of the most lovable things about radishes is their carb count. We’re talking 1.8g net carbs per 100g serving…! That equates roughly to 0.1g net carbs per medium 1-inch radish. Nuts right?
Keto Roasted Radish Wedges (i.e. 'Potatoes') With Pesto
Ingredients
- 2 bunches medium to large radishes (about 20) trimmed and quartered into wedges
- 2 tablespoons extra virgin olive oil
- flakey sea salt to taste
- black pepper freshly ground to taste
To serve
- 1 batch our paleo & keto pesto
Instructions
- Preheat oven to 400°F/200°C. Brush a baking dish or rimmed tray with olive oil. *
- Add radishes to prepared baking dish, drizzle with olive oil and season with salt and freshly ground black pepper to taste. Roast for 45 minutes, until golden and crisp, tossing them about half way through.
- Serve right away with generous pesto to dip. Or alternatively, toss the roasted radish wedges with the pesto until fully coated.
Notes
Nutrition
i love this idea!! have you tried this with other radish varieties? i have heard of people using daikon to make mashed potatoes before & i wonder if it would work here too
Yes daikon works great! I don’t suggest radishes for mashed potatoes though, they come out watery (check my cauliflower version!)
Wow, I was sceptical about this as I hate raw radishes but miss potatoes but thought I’d give them a try. I’m blown away by how good they are. Major game changer! Thanks so much for the recipe.
Right?! I was super skeptical at first too!
I am shocked at how good these little radishes taste. And the pesto is out of this world good. We will be making this recipe very often!!
They’re def shockingly good right?! So happy you enjoyed this so much Hope thank you! xo
Hey Paola!
I’m confused about the nutrition info. It says the nutrition info is for 25g or 4-5 radishes but that’s the weight for just ONE of my radishes. Am I missing something?
Thanks!!
Hi Kaity sorry I missed your comment earlier! Radishes vary A LOT in size (some are cherry-sized others hand-sized!), so I would just suggest weighing yours and calculating the nutrition facts by weight rather than size. xo!