Crispy Roasted Brussels Sprouts and Radishes make a flavorful, low-carb side that’s quick and easy to prepare. A simple dressing of olive oil, salt, and pepper highlights the natural sweetness and texture of these rustic vegetables.
Perfect Low-Carb Roasted Brussels Sprouts and Radishes
If you roast vegetables often, you know how transformative oven-roasting can be. Sheet-pan roasting produces lightly caramelized, crisp-tender vegetables with deep, satisfying flavor. It’s as easy as steaming and often simpler than sautéing.
Radishes are an underappreciated roasting vegetable. When roasted, they mellow and develop a sweet, mild flavor reminiscent of rutabaga but more delicate. Many people liken roasted radishes to a low-carb alternative to potatoes, making them ideal for hearty, low-carb meals.
Paired with crisp seasonal Brussels sprouts, red radishes add both color and a pleasant sweetness to a roasted vegetable side dish.
Are Brussels Sprouts a Superfood?
While lists vary, Brussels sprouts are highly nutritious. They’re rich in vitamins C and K, provide a good amount of fiber, and contain antioxidants that support overall health and help reduce inflammation.
What Are the Benefits of Eating Radishes?
Radishes are also cruciferous and offer many similar benefits. They’re a good source of potassium, which supports collagen production, provide flavonoids linked to heart health, and contain plenty of water to help with hydration.
Recipe Ingredients
This recipe focuses on simple seasoning—olive oil, salt, and pepper—so the vegetables’ natural flavors shine. You can customize it with additional herbs or finishes if you like.
- Radishes: Trim the greens from one bunch and halve each radish.
- Brussels Sprouts: Wash, trim any tough stem ends, and halve so the sprouts are roughly the same size as the radishes for even cooking.
- Olive Oil: About 2 tablespoons to coat the vegetables and help them crisp without drying out.
- Salt and Pepper: To taste.
How to Make Roasted Brussels Sprouts and Radishes
Use a metal baking sheet for best results; glass can struggle with high heat. For easier cleanup, line the sheet with parchment or foil.
- Preheat: Heat the oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
- Toss: In a large bowl, toss the halved radishes and Brussels sprouts with olive oil, salt, and pepper until evenly coated.
- Arrange and Roast: Spread the vegetables in a single layer on the baking sheet. Roast for 20–30 minutes, stirring and turning once halfway through, until tender and browned at the edges.
- Finish and Serve: Remove from the oven and serve immediately. Optionally sprinkle with freshly grated Parmesan.
Tips for Success
- For extra crispness: If the vegetables aren’t browning enough, switch the oven to broil for one to two minutes and watch closely until the edges brown.
- If they brown too fast: Loosely cover the pan with foil and continue roasting until tender, then remove the foil for the last few minutes to restore browning.
- Customize freely: Add other vegetables cut to similar sizes so they cook evenly—potatoes, carrots, broccoli, or cauliflower work well. Add delicate items like mushrooms or snap peas in the final 10 minutes. Herbs (rosemary, thyme), a splash of vinegar, or a spoonful of mustard make great variations.
What to Serve with Roasted Brussels Sprouts and Radishes
This side pairs well with a variety of mains. It complements paleo or keto proteins as well as vegetarian casseroles.
- Roast beef or tenderloin: Sliced roast beef or tenderloin makes an elegant pairing.
- Lamb chops: Garlic- and herb-seasoned lamb chops match the savory-roasted vegetables nicely.
- Vegetarian casseroles: A cheesy zucchini or squash casserole makes for a comforting, cohesive meal.
How to Store and Reheat Leftovers
- Refrigerate: Store cooled leftovers in an airtight container in the fridge for up to four days.
- Freeze: Freeze in a single layer on a tray until solid, then transfer to freezer bags or airtight containers for up to six months. Note that texture will change and they won’t be as crisp after freezing.
- Reheat: Reheat in a single layer on a baking sheet at 400°F (200°C) until heated through to help restore some crispness.
ROASTED BRUSSEL SPROUTS AND RADISHES
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 1/2 pound radishes, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 3–4 tablespoons freshly grated Parmesan, optional for serving
Instructions
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with parchment paper or foil.
- In a large bowl, toss radishes and Brussels sprouts with olive oil, salt, and pepper.
- Arrange the vegetables in a single layer on the prepared baking sheet.
- Bake for 20–25 minutes, stirring once halfway through, until tender and browned.
- Remove from the oven, top with Parmesan if desired, and serve.
Equipment
- Baking sheet
Nutrition
Carbohydrates: 8 g |
Protein: 4 g |
Fat: 6 g |
Fiber: 3 g |
Vitamin C: 70 mg
Nutritional info is an estimate and provided as a courtesy. Values may vary with ingredients and tools used.
More Easy Sides
- Zucchini Tomato Gratin
- Steakhouse Creamed Spinach
- No Knead Dinner Rolls