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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. Source: EatingWell Magazine, March/April 2017

Carolyn Malcoun
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 375 degrees F.

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  • 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

65 calories; 5.7 g total fat; 0.8 g saturated fat; 151 mg sodium. 211 mg potassium; 3.1 g carbohydrates; 1.4 g fiber; 2 g sugar; 0.6 g protein; 6 IU vitamin a iu; 13 mg vitamin c; 23 mcg folate; 23 mg calcium; 9 mg magnesium;

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