1 pound radishes, leaves and ends removed (about two bunches)
1 Tablespoon olive oil
1/8 teaspoon salt or ¼ teaspoon kosher salt
1 Tablespoon red wine vinegar or balsamic vinegar (depending on how sweet you want the radishes to be)
1 Tablespoon minced fresh parsley or 1 teaspoon dried parsley
Pepper to taste
Rosy Roasted Radishes
Servings: 4
Ingredients:
Directions:
- Preheat oven to 425 degrees F.
- Cut radishes in half and toss in a bowl with olive oil, salt and pepper, if using. Place radishes, cut-side-down, on a lightly greased baking sheet.
- Roast for 10 minutes, stir, place cut side up, then roast for an additional 10 minutes.
- In a large bowl, stir roasted radishes, vinegar and parsley. Serve warm or at room temperature.
Recipe courtesy of Maryland WIC Cookbook
Recipe Category
30 minutes or less, One pan meals
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Rosy Roasted Radishes
Servings: 4
Ingredients:
1 pound radishes, leaves and ends removed (about two bunches)
1 Tablespoon olive oil
1/8 teaspoon salt or ¼ teaspoon kosher salt
1 Tablespoon red wine vinegar or balsamic vinegar (depending on how sweet you want the radishes to be)
1 Tablespoon minced fresh parsley or 1 teaspoon dried parsley
Pepper to taste
Directions:
- Preheat oven to 425 degrees F.
- Cut radishes in half and toss in a bowl with olive oil, salt and pepper, if using. Place radishes, cut-side-down, on a lightly greased baking sheet.
- Roast for 10 minutes, stir, place cut side up, then roast for an additional 10 minutes.
- In a large bowl, stir roasted radishes, vinegar and parsley. Serve warm or at room temperature.
Recipe courtesy of Maryland WIC Cookbook
Nutrition Facts
4 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 50 | |
| % Daily Value* | ||
| Total Fat 3.5g | 4% | |
| Saturated Fat 0.5g | 3% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 120mg | 5% | |
| Total Carbohydrate 4g | 1% | |
| Dietary Fiber 2g | 7% | |
| Total Sugars 2g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 1g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 30mg | 2% | |
| Iron 0mg | 0% | |
| Potassium 271mg | 6% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.