[ad_1]
Roasted radishes are a savory side and a tasty switch from starchy potatoes.
Fresh radishes are tossed in a light seasoning and roasted until tender-crisp on the outside and creamy on the inside.
- This is a great way to use the abundance of radishes coming from your garden.
- Roasting radishes intensify their natural sweetness while the savory seasonings temper the peppery bite.
- Double up the recipe and serve them hot or cold in recipes all week long.
- It makes a great low-carb appetizer served with a tangy veggie dip or as a side dish to any protein.
What You’ll Need To Roast Radishes
Radishes: Use regular red, French, or chopped daikon radishes, and make sure they’re roughly the same size so they cook uniformly.
Oil: A bit of oil helps the seasonings stick and the radishes to caramelize.
Seasonings: A sprinkle of dill, garlic powder, and salt and pepper is all this recipe needs.
Variations
- Make extra seasoning mix and roast radishes with halved Brussels sprouts, beets, carrots, fingerling potatoes, and zucchini coins.
- Sprinkle parmesan cheese or bacon bits over the top before roasting to add bonus flavor to radishes and other veggies if desired.
How to Roast Radishes
- Season prepared radishes and spread them in a single layer on a baking sheet (recipe below).
- Roast until tender and toss with melted butter before serving.
Delicious Roasted Vegetables
Did you enjoy these Roasted Radishes? Leave a comment and rating below!
Roasted Radishes
Roasted radishes are a delightful and easy side dish tossed with olive oil and seasonings, then roasted until tender and finished with a touch of butter.
Prevent your screen from going dark
-
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
-
Wash radishes and remove tops and bottoms. Cut larger radishes in half lengthwise.
-
In a mixing bowl, toss radishes with olive oil and seasonings.
-
Spread into a single layer on the prepared baking sheet and roast 20-25 minutes or until tender. Toss with butter before serving.
Cooking Time: Smaller radishes will cook faster. Store-bought radishes are slightly drier and may need extra time, while garden radishes are more tender and can cook quicker. Check them early.
Leftovers will keep in an airtight container in the refrigerator for up to 3 days.
Calories: 76 | Carbohydrates: 4g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 213mg | Potassium: 275mg | Fiber: 2g | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 17mg | Calcium: 32mg | Iron: 0.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
[ad_2]