Easy keto dinner with cheesy ranch “potatoes” made from roasted radishes or turnips, cooked with smoked sausage and a creamy cheese sauce. Low in carbs, high in flavor, and great for busy weeknights.
1.5 lbs radishes or turnips, chopped
12–14 oz smoked sausage, sliced
2 tbsp olive oil or butter
Salt and pepper to taste
Cheese Sauce:
1 cup heavy cream
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella
2 tbsp cream cheese
2 tsp dry ranch seasoning (store-bought or homemade)
1/2 tsp garlic powder
1/2 tsp onion powder
Green onions or chives (optional)
Preheat oven to 400°F (200°C).
Wash and chop radishes or turnips into bite-sized chunks.
Toss them with olive oil, salt, and pepper. Spread on a baking sheet. Roast for 25–30 minutes, flipping halfway, until edges are golden.
While they roast, brown sausage slices in a skillet over medium heat. Cook until golden, then set aside.
In a saucepan over medium-low heat, warm the heavy cream. Add cream cheese and stir until smooth.
Slowly add shredded cheeses, ranch seasoning, garlic powder, and onion powder. Stir until thick and smooth.
In a baking dish, add roasted radishes/turnips and sausage. Pour cheese sauce over the top. Add more shredded cheese if you like.
Bake at 375°F (190°C) for 10–15 minutes until bubbly. Broil for 2–3 minutes for a crispy top, if wanted.
Let cool slightly and serve.
Radishes lose their spice when roasted — they taste like potatoes.
You can use turnips if you don’t like radishes.
Add bacon, jalapeños, or hot sauce for extra flavor.
Leftovers reheat well and taste great the next day.
Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, you might want to stick to the recipe provided in this article.