LIVE
Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

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
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F.

    Advertisement
  • 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; 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.
Advertisement

Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0