Low-Carb Roasted Radishes With Chives
Hello, my name is Lindsey, and I used to be a potato addict.
It has been 4 months since I ate my last potato.
Before Trim Healthy Mama, potatoes were a regular occurrence in my diet.
On THM, however, super starchy foods, like arrowroot, white rice, and potatoes, are off-limits. Those foods are super high in carbs and can also cause blood sugar spikes since their starches quickly convert to sugar in our bodies.
Weight loss isn’t my only goal on THM, although it’s one of them! Having dealt with hypoglycemia for over a decade, coupled with the fact that diabetes runs in my family, I had to take control of my blood sugar before it completely took control of me. (An ounce of prevention…ya know?)
Eliminating sugary, starchy foods, including potatoes, white rice, and whole sweeteners, is a huge component in my long-term plan to fight hypoglycemia and the insulin resistance that leads to diabetes. (You can read more about insulin resistance and why I’m using alternative sweeteners here.)
So potatoes are a part of my past — and veggies like cauliflower and radishes have gallantly swept in to save the day as happy potato substitutes.
I don’t miss mashed potatoes at all when I have my No-Fail Cauli-tatoes.
And now, I don’t miss roasted potatoes because…radishes. 😉 These easy, low-carb roasted radishes with chives are a cinch — and all the bitterness of raw radishes completely disappears during the roasting!
Easy, Low-Carb Roasted Radishes With Chives
Here’s what you need:
- 2 pounds radishes, ends trimmed
- 1/4 cup quality extra virgin olive oil
- salt and freshly ground black pepper, to taste
- fresh chives
Here’s how to do it:
Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
Once the ends of the radishes are trimmed off, quarter or dice them. The smaller they are, the faster they will cook.
Spread the radishes evenly on the parchment-lined baking sheet. Drizzle with the olive oil, then season with salt and pepper. I’m generous with both. 🙂
Roast 30 to 40 minutes, until radishes are soft and slightly browned. Remove from the oven and sprinkle with fresh chives immediately. Serve in place of potatoes or hashbrowns.