Radishes are quite delicious when roasted. They become sweet, caramelized, yet retain their crunch. Here I used their leafy tops, chopped, as a garnish. This would be a great side dish to roasted pork, chicken, or fish.
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For more information and recipes for radishes, check out the Back to Basics: Radishes post.
Roasted Radishes with Greens
|Calories:||120 per serving|
|Prep Time:||5 min|
|Cook Time:||15-18 min|
|Total Time:||25 minutes|
- 1 bunch radishes
- 2 tblsp olive oil
- 1 tsp lemon juice
- salt, pepper
1. Cut radish roots from the leafy greens. Cut the roots in half lengthwise. Chop about 2 tablespoons of the radish greens and set aside.
2. Place on a baking sheet, cover with olive oil, salt and pepper. Roast in a pre-heated 425 degree oven for 15 minutes, or until the radishes begin to brown around the edges.
3. Put the radishes in a serving dish and garnish with the lemon juice and radish greens.