Potatoes offer plenty of fiber and vitamins, but they’re also very carb-heavy, and while zucchini fries or cauliflower mash are classic low-carb substitutes, roasted potatoes are hard to replace. Before you give up on your craving for tasty, crispy roasted veggies, try swapping in this unexpected vegetable for a satisfying potato substitute.

Radishes contain only 3.9 grams of carbs, 19 calories, and 0.1 gram of fat per cup, and they’re also packed with vitamin C. While it’s probably not surprising that radishes are so healthy, it might surprise you that when roasted, radishes lose their spicy flavor and crunchy texture, becoming more potato-like in flavor and texture.

To make roasted radishes, choose fresh radishes that are free of cracks and are still attached to their green tops. Then cut and season your radishes, add some melted butter or olive oil, and roast at 425 degrees Fahrenheit for 25 to 35 minutes; to finish, add a splash of lemon juice for a brighter flavor.