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Recipe: Roasted radishes

Recipes | Eating Right | August 27, 2019
No rosettes here. Roasting this perennial favorite gives it a new flavor boost.

If you have an abundance of radishes, you might get tired of eating them a crudite. Try roasting them with a bit of malt vinegar for a new flavor twist.

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 tablespoon malt vinegar
  • ¼ teaspoon 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

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