I love potatoes, they are one of my favorite foods on the planet. The problem is that they can be a food with no brakes for me. I still enjoy them but not as often as I used to. So, what do I do when I am craving some roasted potatoes? Roasted radishes. Yep, you read that right. I didn’t believe it at first either, but they are delicious!
*originally published 7/2018; photos updated 10/2019
Now they don’t exactly replace potatoes but they have a great texture when roasted. Roasted radishes are even better alongside crispy roasted brussels sprouts and bacon. Bacon makes everything better. I bake the bacon right on the sheet pan that the veggies will roast on. This adds so much flavor! To keep this Whole 30, make sure you read the labels on your bacon. Pederson’s Farms and Applegate are two of my favorite brands.
There are a couple of things to remember when you are roasting veggies. The first, and in my opinion, the most important is not to over-crowd the pan. If they are too close together, they will end up steaming and they won’t get that beautiful crispy texture. I also love to roast at a higher temperature, which is why I use avocado oil . It has a higher smoke point and the high heat will not change the flavor of the oil.
used in this recipe:
More Side Dishes You Will Love:
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Roasted Radishes and Brussels Sprouts with Bacon
- Preheat oven to 375'
- Toss the quartered brussels and halved radishes in a bowl with oil, salt, and pepper and set aside
- Lay the bacon on the sheet tray and bake for 10-15 minutes until done
- Take the tray out of the oven and set the bacon aside, drain the excess fat from the pan leaving 1 Tbls. Spread the brussels and radishes out in an even layer on the sheet tray
- Bake 20-30 minutes, until veggies are tender on the inside and crispy on the outside. Can broil a few minutes at the end if they need a little more crisping
- Chop the bacon and stir back into the veggies