Roasted Radishes
An easy Roasted Radishes Recipe with a handful of common pantry herbs and spices makes the perfect side dish for fish, chicken, beef, or pork.
Servings 6 servings
Calories 89kcal
Ingredients
- 2 lbs. raw radishes trimmed and cut in half
- 3 tablespoon olive oil
- 1 teaspoon dried marjoram
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon fresh thyme
Instructions
- Preheat oven to 400 degrees. Cover a baking sheet with parchment paper.
- Add the radishes to a large bowl and drizzle them with the olive oil. Sprinkle with the marjoram, salt, pepper, garlic powder and onion powder and toss to coat.
- Spread them in a single layer on the prepared baking sheet. Roast for 35-40 minutes turning once and rotating the baking sheet.
- Season with more salt and pepper to taste. Garnish with fresh thyme.
Notes
- After washing and scrubbing the radishes dry them thoroughly so the olive oil and the herbs and spices stick to them.
- Parchment paper helps the radishes brown better and cook more evenly. Most parchment paper is safe up to 420 degrees Fahrenheit as long as you keep it away from any open flames. As an added bonus it makes for easy clean up.
- If desired sprinkle with a little parmesan or asiago cheese 10-15 minutes before removing them from the oven.
- Roasted radishes are a great alternative to potatoes with 2 net grams of carbohydrates per cup compared to potatoes 20 net grams of carbs per cup.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or reheat in the oven at 400 degrees for about 10 minutes.
Nutrition
Calories: 89kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 253mg | Potassium: 367mg | Fiber: 3g | Sugar: 3g | Vitamin A: 68IU | Vitamin C: 24mg | Calcium: 45mg | Iron: 1mg