Roasted Radishes With Garlic Browned Butter Recipe

I finally perfected Garlic Roasted Radishes with browned butter and garlic that flip the script on low carb side dishes and have people asking for the recipe.

I never thought radishes could be this satisfying until I tried these Roasted Radishes With Garlic Browned Butter. The peppery bite just fades and you’re left with crunchy edges and tender centers that taste strangely indulgent.

Call them Garlic Roasted Radishes or Roasted Radishes Keto, either way people always ask what I did. I love how simple it feels but hits hard with the richness of unsalted butter and a little bright lift that keeps you going back.

They’re low carb, surprising, and honestly kind of addictive — not your garden-variety side dish.

Ingredients

• Radishes: Crunchy, peppery roots that mellow and sweeten when roasted; high in vitamin C and fiber.
• Olive oil: Adds silkiness and helps browning; full fat, heart healthy monounsaturated fats, mild fruity flavor.
• Unsalted butter: Browned butter gives nutty toffee notes and richness, but high in saturated fat, use sparingly.
• Garlic: Sharp when raw, sweet and mellow when browned; boosts flavor and offers immune supportive compounds.
• Lemon juice: Brightens and cuts richness with acid, adds freshness; small amount lifts whole dish.
• Parsley: Fresh herb adds color, bright herbal lift, small vitamin K and antioxidant boost.

Ingredient Quantities

• 1 pound radishes, trimmed and halved about 450 g
• 2 tablespoons olive oil
• 1 teaspoon kosher salt or to taste
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter for browning
• 3 cloves garlic minced
• 1 teaspoon fresh lemon juice optional
• 2 tablespoons fresh parsley chopped or 1 tablespoon chives
• Pinch red pepper flakes optional
• For Whole30 use ghee instead of butter, for vegan use vegan butter or extra olive oil

How to Make this

1. Preheat oven to 425°F (220°C). Trim radishes and halve them so pieces are about the same size for even roasting.

2. Toss radish halves with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper in a bowl until evenly coated. Don’t skimp on salt, it helps mellow the peppery flavor.

3. Spread radishes cut side down in a single layer on a rimmed baking sheet lined with foil or parchment for easy cleanup. If they’re crowded they’ll steam instead of getting crispy.

4. Roast in the oven 20 to 25 minutes, flipping once halfway through, until tender inside and nicely browned on the edges. Smaller radishes may finish sooner so check around 18 minutes.

5. While radishes roast, brown the butter: melt 4 tablespoons unsalted butter in a small skillet over medium heat. Swirl the pan, let it foam then watch the milk solids turn golden and smell nutty, about 3 to 5 minutes. Take it off the heat as soon as it smells toasted so it doesn’t burn. For Whole30 use ghee, for vegan use vegan butter or extra olive oil and warm until fragrant.

6. Add 3 cloves minced garlic to the browned butter off the heat or set heat to low and stir for only 20 to 30 seconds until fragrant but not browned, then remove from heat. Stir in 1 teaspoon fresh lemon juice if using and a pinch of red pepper flakes if you want heat.

7. Transfer roasted radishes to a serving bowl, pour the garlic browned butter over them and toss to coat. Add 2 tablespoons chopped parsley or 1 tablespoon chives, taste and adjust salt and pepper.

8. Serve warm as a low carb side. Leftovers keep in the fridge up to 3 days and reheat briefly in a skillet to crisp them back up.

Equipment Needed

1. Oven (preheat to 425°F / 220°C)
2. Rimmed baking sheet (line with foil or parchment for easy cleanup and crisping)
3. Mixing bowl (to toss radishes with oil, salt and pepper)
4. Chef’s knife and cutting board (trim and halve radishes)
5. Small skillet (for browning butter, ghee or warming oil)
6. Wooden spoon or heatproof spatula (stir browned butter and garlic)
7. Tongs or spatula (flip radishes on the sheet and transfer to serving bowl)
8. Measuring spoons (for oil, salt, pepper, lemon juice, etc.)
9. Serving bowl (to toss with browned butter and herbs before serving)

FAQ

Roasted Radishes With Garlic Browned Butter Recipe Substitutions and Variations

• Radishes: swap with baby potatoes like fingerlings or new potatoes, small turnips, or baby carrots (they’ll need a bit more time in the oven so cut to similar size for even roasting)
• Olive oil: use avocado oil, grapeseed oil, or melted ghee (better for higher heat and neutral flavor)
• Unsalted butter for browning: use ghee for Whole30, vegan butter for vegan, or brown a neutral oil like sesame oil for a nutty twist; vegan butter wont brown exactly like dairy butter but still tastes great
• Fresh parsley: swap with chives, dill, cilantro, or basil (chives give the closest mild oniony note)

Pro Tips

1) Pick radishes that are about the same size, if some are big cut them into quarters so everything cooks at the same speed. Pat them very dry after trimming or they will steam instead of browning, moisture kills crisping.

2) For extra surface crunch try a very light dusting of cornstarch or arrowroot before oiling and roasting, it gives more browning without changing the flavor. Don’t overdo it though or it gets gummy.

3) Brown the butter in a light colored pan so you can actually see the milk solids turn golden, the second they smell nutty pull it off the heat. Add the garlic off heat or on the lowest flame for just a few seconds so it doesn’t burn, then finish with lemon right before serving to wake everything up.

4) To revive leftovers reheat briefly in a skillet over medium high with a teaspoon of olive oil to crisp them up, not the microwave. Also try adding a crunchy topping like toasted almonds or pepitas and a handful of fresh herbs at the end for texture and brightness.