Appetizers and sides do not have to be complex. Say that out loud, repeat it again and take this to mind: 4 ingredients, plus a pinch of salt and pepper makes for a very lovely bowl of dressed veggies. No matter what kind of food-style you follow, vegetables should always be present in abundance, and all sorts of them too! Even if you don’t have your own garden, there will always be farmers markets and small shops catering to the benefits of green delights.
It’s about more than eating green though, it is also about eating your colors. Luckily, radishes come in more than one shade of pink – you will find yellow, white, coral and purple radishes too. So mix it up when they are fresh, available, and in season, as they will add a beautiful essence to your plate. Radishes are full of fiber and will help to increase your digestion, we highly recommend a plateful of slow cooker fennel and rosemary pork shoulder to help the radishes go down smoothly.
This recipe is just for two servings, but it is easy to scale up using very simple math, or you can roast your radishes with garlic and thyme if different herbs suit your palate. If you are looking to encourage some certain children to love their veggies, then they can help in cutting, and developing the love for radishes as well. After all, we love to eat when we spend the time and energy to prepare a tasty dish.
Roasted Rosemary Radishes Recipe
Protein: 2g / %
Carbs: 11g / %
Fat: 28g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 3 to 4 cups radishes, quartered
- 2 tbsp. fresh rosemary, minced
- 2 garlic cloves, minced
- 1/4 cup olive oil
- Sea salt and freshly ground black pepper
- Preheat oven to 400 F.
- In a bowl combine the radishes, rosemary, garlic, olive oil, and season to taste generously.
- Place on a baking sheet, and roast in the oven 15 to 20 minutes, or until radishes are tender, yet still crispy.
- Adjust seasoning before serving.