Radishes have two net carbs per cup, they are also a good source of potassium and fiber. I love eating them raw and sliced thin on a taco or in a salad. Roasting them mellows the flavor nicely and gives them a wonderful nuttiness. My children do not eat them raw, but love them roasted!
by: kathryne
Radishes have been a favorite vegetable of mine for as long as I can remember. My parents grew them in our garden as a kid and boy were they plentiful during the summer. Mom would pickle them for the winter months or chop them up into soup or even serve them up sliced as a side dish. Some how I made it into adulthood without ever having them roasted.
I am so glad to have discovered this delicious and easy variation on a favorite of mine. I will continue to enjoy them raw and pickled as well.
Ingredients:
- 3 cups Radish, chopped
- 1 tablespoon Olive Oil
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
Instructions:
- Toss Radish in oil and seasoning.
- Roast at 360 degrees for 12-15 minutes.
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