Recipe: Roasted radishes

Recipes | Eating Right | August 27, 2019
Roasted radishes

If you're a member of a CSA or a fan of the farmers market then you may have an abundance of radishes. Eating them roasted with a bit of malt vinegar is an option that can mix up the traditional version.

Serves 5


  • 1 pound small radishes with greens attached (about 2 bunches) (if radish greens are unavailable, use 5 cups baby kale)
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 Tbsp. malt vinegar
  • ¼ tsp. flaky sea salt


Preheat oven to 375°F. Cut greens off radishes and trim the stems. Wash and dry the greens and radishes separately. Cut large radishes into halves or quarters before roasting so they'll cook as fast as small radishes. 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 (serving size: ½ cup): Calories 65; Fat 6 g (1 g sat); Dietary Fiber 1 g; Carbohydrates 3 g; Protein 1 g; Folate 23 mcg; Cholesteral 0 mg; Sugars 2 g; Vitamin A 6 IU; Vitamin C 13 mg; Calcium 23 mg; Iron 0 mg; Sodium 151 mg; Potassium 211 mg; Nutrition Bonus: Vitamin C (22% daily value)

Source: EatingWell Magazine, March/April 2017