Oven-Roasted Radishes with Sautéed Radish Greens
Oven-Roasted Radishes with Sautéed Radish Greens balances tender, caramelized radishes with a gentle sweetness against garlicky, wilted greens and soft red onion. The butter and olive oil coat each bite with a rich, silky finish while white pepper adds a subtle warmth. Serve this vibrant root-to-leaf side alongside roasted chicken or grilled fish, or as a colorful addition to a spring dinner.
- Prep15 mins
- Cook15 mins
- Serves4
- DifficultyEasy
- 1
Preheat the oven to 425 degrees F (220 degrees C).
- 2
Cut the greens from the radishes. Rinse and soak the greens until all grit is gone and the water runs clear; set them aside to dry. Rinse and dry the radishes; cut them in half.
- 3
In a medium bowl, mix the butter, 1 teaspoon garlic, salt, and pepper. Add the radishes and toss to coat. Arrange the radishes, cut-sides down, on a baking sheet.
- 4
Roast in the preheated oven until the radishes are soft enough to cut easily with a fork, 15 to 20 minutes.
- 5
While the radishes roast, heat the olive oil in a large skillet over low heat. Sauté the onion in the hot oil until almost soft, about 5 minutes. Add the greens and the remaining 1 teaspoon garlic. Sauté until the greens are wilted, 5 to 8 minutes.
- 6
Divide the sautéed greens and onions among serving plates and top with the roasted radishes.
- Calories 114.05 kcal Moderate
- Protein 3.51 g Low Source
- Carbs 11.31 g Moderate
- Total Fat 6.42 g Moderate
- Saturated Fat 3.53 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 14.41 mg Low Source
- Sodium 93.64 mg Low Source
- Fiber 3.34 g Moderate
- Sugar 5.33 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 63.13 mg Low Source
- Iron 1.09 mg Low Source
- Potassium 46.19 mg Low Source
- Vitamin A 60.19 mcg_rae Low Source
- Vitamin C 32.14 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.
- Milk 🥛
- Garlic 🧄
- Onions 🧅