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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.

Carolyn Malcoun
Source: EatingWell Magazine, March/April 2017


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F.

  • 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.

  • 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 Facts

64.9 calories; protein 0.6g 1% DV; carbohydrates 3.1g 1% DV; exchange other carbs; dietary fiber 1.4g 6% DV; sugars 1.7g; fat 5.7g 9% DV; saturated fat 0.8g 4% DV; cholesterolmg; vitamin a iu 6.3IU; niacin equivalents 0.4mg 3% DV; vitamin b6 0.1mg 4% DV; vitamin c 13.4mg 22% DV; folate 22.7mcg 6% DV; calcium 22.7mg 2% DV; iron 0.3mg 2% DV; magnesium 9.1mg 3% DV; potassium 211.4mg 6% DV; sodium 151.4mg 6% DV; thiaminmg 1% DV; calories from fat 51.2kcal; percent of calories from carbs 18; percent of calories from fat 77; percent of calories from protein 3; percent of calories from sat fat 11.


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