Spiced & Roasted Radishes
Roasted radishes taste nothing like raw ones. Thirty minutes at 400°F takes the pepperiness out entirely and leaves them sweet and golden at the edges, closer to a roast potato than a salad vegetable.
Shake them with the oil and spices in a resealable bag rather than tossing them in a bowl, then spread them in a single layer. Crowded on the tray they steam instead of roasting.
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
8
Serves: 4
Ingredients
- 2 bunch2 bunch2 bunch Radishes, cleaned, ends trimmed off, and cut into quarters
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- 2 cloves2 cloves2 cloves Garlic, minced
- 1 tsp1 tsp1 tsp Sea Salt
- 1/4 tsp1/4 tsp1/4 tsp Black Pepper
- 1/4 tsp1/4 tsp1/4 tsp Paprika
- 1/4 tsp1/4 tsp1/4 tsp Onion Powder
- 1/4 tsp1/4 tsp1/4 tsp Garlic Powder
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- After the radishes are washed, trimmed, and cut into quarters, put them in a resealable bag.
- Pour all ingredients in the bag and shake well to combine.
- Preheat oven to 400F.
- Line radishes in a single layer on a baking tray so none overlap.
- Bake for 30 minutes until the radishes are golden.
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About This Recipe
Show nutritional information
Side Dishes Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 91 |
| Fat: | 11 g |
| Carbohydrates: | 0 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 575 mg |
| Fiber: | 0 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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