VEGGIES

Roasted Radishes

low carb vegan recipe

4 bunches of red radishes
1 tbsp avocado oil
salt, pepper, onion powder & garlic powder (to taste)

Makes 6 servings.

This is your low carb substitute for roasted baby potatoes!

Preheat the oven to 400°F/205°C (or if using a convection roast setting, 375°F/190°C).

Trim the greens and all the thin danglies off the radishes so that they are generally spherical, and wash thoroughly. Halve the radishes — some radishes may be much bigger than the others and need to be quartered. The radish pieces should be similar in size so that they cook the same — this is a very hard root vegetable so getting them all soft is important.

Place them in a large mixing bowl, add the oil and toss. Add the remaining spices to taste and toss some more. Spread them out evenly on a very large parchment paper lined baking sheet (I use a 16” x 24” / 40.5cm x 61cm sheet). Roast for 40 minutes (30 minutes if you want them more firm and less browned — I like mine soft!) and that’s it, let cool and ready to serve.

These are great to leave in a bowl on the counter, next to a toothpick holder for day long snacking.