Roasted Radishes

What do you do with radishes? They’re spicy, maybe a little smelly to some people … but overall, a vegetable that needs a glow up. This recipe is that glow up! It’s easy, low carb and a good source of fiber, vitamin C, folate and more. When cooked radishes take on a soft potato-like texture and lose their sharp bite. They’re great roasted, pan fried and even boiled in soups. –Dana Mealing, RDN, LDN

1 pound fresh radishes, stems removed, ends trimmed and halved
1 Tablespoon olive oil or avocado oil
1/2 teaspoon sea salt
1/8 teaspoon black pepper
1/4 teaspoon dried parsley, dried chives or dried dill or mix
2 garlic cloves, finely minced 

Preheat oven to 425℉. In a bowl, combine the radishes, oil, dried herbs, salt and pepper; toss until the radishes are evenly coated. 

Spread radishes out in a single layer in a large 9×13-inch baking dish.

Bake for 20 to 25 minutes, tossing every 10 minutes. After the first 10 minutes of baking add the minced garlic and toss. Return to oven to bake an additional 10 to 15 minutes or until radishes are golden brown and easily pierced with a fork.

If desired, serve with ranch dressing for dipping or drizzling on top and garnish with fresh parsley, dill or chives. Serves four.

Nutrition facts: 
Serving size:  ¾ cup
Calories: 50; Fat: 3.5g; Sat fat: 0.5g; Carbs: 4.4g; Fiber: 1.9g; Protein: 0.9g; Sodium: 335.4mg

Recipe adapted from:

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