ROASTED RADISHES
Time in the Kitchen: 30 minutes
Servings: 4-6 (macronutrient profile based on 6 servings)
3 bunches of radishes
¼ cup olive oil
¼ teaspoon pepper
¼ teaspoon salt juice of 1 lemon
Roasting radishes mellows the spicy flavor and turns them into slightly crunchy, delectable morsels. Lemon and salt are the easiest ways to season
roasted radishes, but adding chopped garlic, parsley and/or anchovy will up the flavor. Serve the radishes before dinner with toothpicks or as a
side dish.
Preheat oven to 475°F.
Cut leaves and stems off radishes. Slice smaller radishes into halves and larger ones into thirds.
Place in a rimmed baking pan and cover with olive oil, salt and pepper. Bake 15-20 minutes, stirring once or twice. Finish with lemon juice to
taste and a sprinkle of sea salt if needed.
Macronutrient Profile (perserving)