Last week while teaching a community nutrition ed class the topic of roasting vegetables came up. When I asked the class what their favorite veggies were to roast no one (can you believe it?) mentioned radishes. I was appalled! Could I be the only one in the room who understands and appreciates what 400 degrees and 30 minutes of time in a smokin’ hot oven does to these nutrient-packed, ruby-red, oh-so-delightfully-spicy powerhouses? I just had to spread the word.
If you’ve never roasted radishes you might want to start – today. It totally mellows out their flavor and the let’s the still spicy, sweeter, deeper flavor notes shine through. You just have to try it – it’s so easy and delicious.
Just look at these roasted Watermelon radishes. Talk about pretty in pink!
The Nutrition 411
Roasted radishes are….
- A good source of Vitamin C, potassium and fiber
- High in anti-inflammatory chemicals
- Food for the good bacteria that grow in your stomach
- Low in calories and carbs
- Gluten free
Now, you might be asking (and I wouldn’t blame you) what do I do with them once I roast them? No worries. I’ve got you covered. You can….
- Bring them to work and eat them plain as a snack.
- Eat them cold with a little lemon juice, fresh thyme leaves, and feta
- Puree them with chickpeas, olive oil, lemon juice and tahini to make Roasted Radish Hummus
- Toss them onto a veggie pizza
- Mix them into a green salad for added color and texture
- Toss them with a simple vinaigrette and eat as a side dish
- Add to warm potato salad
- Eat them on toast or a bagel with your favorite cheese, herbs and a drizzle of olive oil or honey (Pictured below are roasted Cherry Belle radishes – the kind you usually find in the grocery store.)
What kind of veggies do you like to roast? Are you brave enough to give these Roasted Radishes a try? Please do and please let me know how you like them.
Peace, love and good eats, from our empty nest to yours.
Trending in the EN Kitchen: California Ranch Olive Oil, purchased at our local Meijer Store
Mr. EN’s Take on This Recipe: “I didn’t expect these to taste nearly as good as they do. A nice surprise.”
- 2 cups of radishes, washed, stems removed, cut into bite-size chunks
- 2 teaspoons olive oil
- Salt and pepper to taste
- Pat radishes dry.
- In a medium-size bowl rub radishes with olive oil until each radish is well-coated.
- Spread radishes onto a 9 X 13 baking sheet. Sprinkle with salt and pepper.
- Roast at 400 degrees until radishes are tender and begin to brown on both sides. Flip once during roasting.
- Cool and remove from pan. Roasted radishes can be stored covered in the refrigerator for up to five days.
Amount Per Serving
% Daily Value
Total Fat 5 g
Saturated Fat 1 g
Sodium 123 mg
Total Carbohydrates 4 g
Dietary Fiber 2 g
Protein 1 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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