Grilled Radishes With Jalapeño Dipping Sauce

Char-grilled radish halves served on a round plate with a copper saucepan filled with creamy jalapeño dip, garnished with fresh cilantro, and surrounded by whole radishes and a colorful plaid cloth.

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Grilled Radishes With Jalapeño Dipping Sauce

Grilled radishes are a smoky, tender low-carb alternative to roasted potatoes. Paired with a bold jalapeño dipping sauce, this dish is perfect as a zesty appetizer, a BBQ side, or a unique veggie snack. Quick to prepare and packed with flavor, it's a great option for anyone looking to spice up their grilling routine.

Prep Time10

Cook Time10

Total Time20

Course: Appetizers, Side Dish

Cuisine: American

Keyword: jalapeño dip, keto grilled radishes, keto side dish, low-carb BBQ side, low-carb grilled radishes

Servings: servings

Calories: 162kcal

Author: Chef Jenn

Ingredients

For the creamy cilantro dip

¼ cup mayonnaise
¼ cup sour cream
¼ cup jalapeño finely diced
2 tablespoons fresh cilantro chopped
1 small garlic clove minced
½ teaspoon lime juice
pinch ground black pepper

For the grilled radishes

20 radishes trimmed and halved lengthwise
1 tablespoon unsalted butter melted
2 teaspoons lime juice
1 teaspoon liquid honey
pinch ground black pepper
¼ teaspoon salt

Instructions

Mix the mayo, sour cream, jalapeño, cilantro, garlic, lime juice, and pepper until fully blended. Cover and place in the fridge. You can make this dip ahead—up to 24 hours in advance.
Place the radish halves in a bowl and coat them evenly with melted butter, lime juice, honey, and black pepper.
Heat your grill to medium-high. Lightly oil the grates or use a grill basket if needed.
Lay the radishes cut side down directly on the grill. Close the lid and cook for around 5 minutes, flipping once, until tender with a light char.
Sprinkle the radishes with salt, toss gently, and serve while warm alongside the chilled jalapeño dip.

Notes

Chef Jenn’s Tips

Cut side down, first and always. That's the side that needs direct grate contact for the char; skip this and the radishes steam instead of grill.
Let the dip sit at least a few hours, overnight if you can. Fresh out of the bowl it tastes flat compared to after the garlic and jalapeño mellow in.
Watch the grill closely in the last two minutes. The sweetener in the marinade caramelizes fast, and the gap between charred and burnt is small.

Nutrition