Roasted Radishes
Roasted Radishes turn peppery spring roots soft and slightly sweet, with thyme and olive oil adding herbaceous warmth and a golden edge. A squeeze of lemon at the end brightens each bite, making this a lively side that pairs well with roasted meats or grilled fish, especially in springtime.
- Prep15 mins
- Cook15 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- 2
Cut the radishes in half; cut any large radishes into quarters. In a bowl, stir together the olive oil and thyme, then toss the radishes in the mixture to coat. Spread the radishes on the prepared baking sheet and sprinkle with salt.
- 3
Roast in the preheated oven for 15 to 20 minutes, tossing every 5 minutes, until tender but still firm in the centers. Drizzle with lemon juice.
- Calories 89.23 kcal Low Source
- Protein 2.04 g Low Source
- Carbs 7.43 g Moderate
- Total Fat 6.32 g Moderate
- Saturated Fat 0.92 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 70.64 mg Low Source
- Fiber 2.67 g Low Source
- Sugar 4.47 g Moderate
- Added Sugar 0.02 g Low Source
- Calcium 51.87 mg Low Source
- Iron 0.82 mg Low Source
- Potassium 22.13 mg Low Source
- Vitamin A 1.18 mcg_rae Low Source
- Vitamin C 29.79 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊