Salt-&-Vinegar Roasted Radishes

Salt-&-Vinegar Roasted Radishes

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From: EatingWell Magazine, March/April 2017

Colorful roasted radishes make a unique and healthy vegetable side recipe. If your radishes come without greens, use 5 cups baby kale in Step 3 instead. Halve or quarter large radishes before roasting so they'll cook as fast as small radishes.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • 1 pound small radishes with greens attached (about 2 bunches)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon malt vinegar
  • ¼ teaspoon flaky sea salt, such as Maldon

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 375°F.
  2. Cut greens off radishes and trim the stems. Wash and dry the greens and radishes separately. Toss the radishes with 1 tablespoon oil and spread on a large rimmed baking sheet. Roast, stirring once, for 20 minutes.
  3. Toss the greens with the remaining 1 tablespoon oil. After 20 minutes, add the greens to the pan and continue roasting until the radishes are tender and the greens are wilted, about 5 minutes more. Transfer to a serving dish. Drizzle with vinegar and sprinkle with salt; toss to coat.

Nutrition information

  • Serving size: ½ cup each
  • Per serving: 65 calories; 6 g fat(1 g sat); 1 g fiber; 3 g carbohydrates; 1 g protein; 23 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 6 IU vitamin A; 13 mg vitamin C; 23 mg calcium; 0 mg iron; 151 mg sodium; 211 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings: 0
  • Exchanges: ½ vegetable, 1 fat

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