Salt-&-Vinegar Roasted Radishes

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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

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Recipe Summary test

active:
10 mins
total:
35 mins
Servings:
5

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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

Serving Size:
1/2 cup each
Per Serving:
65 calories; protein 0.6g; carbohydrates 3.1g; dietary fiber 1.4g; sugars 1.7g; fat 5.7g; saturated fat 0.8g; vitamin a iu 6.3IU; niacin equivalents 0.4mg; vitamin b6 0.1mg; vitamin c 13.4mg; folate 22.7mcg; calcium 22.7mg; iron 0.3mg; magnesium 9.1mg; potassium 211.4mg; sodium 151.4mg; calories from fat 51.2kcal.
Exchanges:

1/2 vegetable, 1 fat
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