Crispy Garlic Butter Smashed Radishes with Parmesan Crust
If you've been on the Keto diet for more than a week, you've probably felt the phantom limb of the potato. We all miss those crispy, starchy edges of a roasted potato. Enter the humble radish. Now, stay with me—raw radishes are peppery and crunchy, but when you boil and roast them, a magical chemical transformation occurs. The spicy bite vanishes completely, replaced by a mellow, savory sweetness that is shockingly similar to a yukon gold potato. These Garlic Butter Smashed Radishes are the ultimate low-carb hack. By smashing them, we maximize the surface area, creating jagged edges that crisp up beautifully in hot garlic butter. Finished with a golden, salty crust of parmesan cheese, this side dish isn't just a substitute; it's an upgrade. At less than 3g net carbs per serving, you can finally have your 'potatoes' and eat them too.
The Masterplan
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Bring a large pot of salted water to a boil. Add the trimmed whole radishes and boil for 15-20 minutes, or until they are fork-tender but not falling apart.
Drain the radishes and pat them thoroughly dry with paper towels. Excess moisture is the enemy of crispiness!
Arrange the radishes on the prepared baking sheet. Using the bottom of a heavy glass or a mason jar, gently press down on each radish to smash it flat (aim for about 1/2 inch thickness). If they break apart slightly, that's fine—more crispy bits.
In a small bowl, whisk together the melted butter, olive oil, minced garlic, dried thyme, salt, and pepper.
Generously brush or spoon the garlic butter mixture over each smashed radish, ensuring the nooks and crannies are coated.
Roast in the preheated oven for 15-20 minutes until the edges are starting to turn golden brown.
Remove from the oven and sprinkle the grated Parmesan cheese over the top of each radish.
Return to the oven for another 5-8 minutes, or until the cheese is melted and crispy. For extra crunch, broil for the last minute (watch carefully to prevent burning).
Garnish with fresh parsley and serve immediately while hot and crispy.
Perfect Pairings
Keto Mediterranean Whipped Feta Steak Bites
Crispy Keto Brown Butter Sage Cauliflower Gnocchi
Slow-Cooker Keto Creamy Tuscan Chicken
Gather Your Energy
Step by Step
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Bring a large pot of salted water to a boil. Add the trimmed whole radishes and boil for 15-20 minutes, or until they are fork-tender but not falling apart.
Drain the radishes and pat them thoroughly dry with paper towels. Excess moisture is the enemy of crispiness!
Arrange the radishes on the prepared baking sheet. Using the bottom of a heavy glass or a mason jar, gently press down on each radish to smash it flat (aim for about 1/2 inch thickness). If they break apart slightly, that's fine—more crispy bits.
In a small bowl, whisk together the melted butter, olive oil, minced garlic, dried thyme, salt, and pepper.
Generously brush or spoon the garlic butter mixture over each smashed radish, ensuring the nooks and crannies are coated.
Roast in the preheated oven for 15-20 minutes until the edges are starting to turn golden brown.
Remove from the oven and sprinkle the grated Parmesan cheese over the top of each radish.
Return to the oven for another 5-8 minutes, or until the cheese is melted and crispy. For extra crunch, broil for the last minute (watch carefully to prevent burning).
Garnish with fresh parsley and serve immediately while hot and crispy.