ROASTED RADISHES
I saw a recipe for baked radishes in a magazine long, long ago and the thought so intrigued me I just had to give it a try. This is my personalized version of the original. I often switch out the thyme with either rosemary, basil, or crushed garlic, depending on my mood and what main dish these will be served with.
Provided by Deeli
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Cut radishes into halves; cut any large radishes into quarters. Stir olive oil and thyme together in a bowl and toss radishes in mixture to coat. Spread radishes onto prepared baking sheet; sprinkle with salt.
- Roast in the preheated oven until tender but firm in the centers, tossing every 5 minutes, 15 to 20 minutes. Drizzle with lemon juice.
Nutrition Facts : Calories 69.9 calories, Carbohydrate 2.1 g, Fat 6.8 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 16.6 mg, Sugar 0.9 g
ROASTED RADISHES
Radishes aren't just for salads anymore. This abundant springtime veggie makes a colorful side to any meal. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°. Toss radishes with remaining ingredients. Transfer to a greased 15x10x1-in. pan., Roast until crisp-tender, about 30 minutes, stirring once.
Nutrition Facts : Calories 88 calories, Fat 7g fat (1g saturated fat), Cholesterol 0mg cholesterol, Sodium 165mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
SHEET-PAN MISO-GLAZED SALMON AND RADISHES
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the salmon: Preheat the broiler on high. Line a rimmed baking sheet with foil and brush it lightly with oil.
- Whisk the sake, miso, sugar and sesame oil in a large, microwave-safe bowl; microwave until just simmering, about 40 seconds. Alternatively, whisk the mixture in a small saucepan over medium-low heat until just simmering, stirring occasionally to combine and to dissolve the sugar and miso. Cool to warm room temperature, whisking occasionally.
- Toss the radishes with the remaining 2 teaspoons of vegetable oil, a tablespoon of the miso sauce and a pinch of salt. Arrange around the edges of the prepared baking sheet.
- Coat the salmon in the miso sauce then arrange the fillets in the center of the baking sheet and pour the remaining miso sauce over top. Broil 4 to 6 inches from the element, rotating the pan occasionally, until the radishes are crisp tender and browned and the fish is just cooked through and golden brown in spots, about 6 minutes.
- To make the salad dressing, whisk the miso and rice vinegar in a large bowl to break up the miso. Next add the lime juice, coconut aminos, sesame oil and sesame seeds. While whisking, drizzle in the vegetable oil. Add the sliced cucumbers and spring mix and toss to coat.
- To serve, plate some of the salad and top with broiled salmon and radishes. Garnish with the scallions and serve!
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- Preheat oven to 350°F. Cut the radishes in half then add kosher salt, toss lightly and let sit for 30 minutes (optionally, you can skip this step and instead season your radishes with salt to taste at the end). Then pat the radishes dry with towels or use a salad spinner.
- Heat the olive oil in a large, oven-proof pan on medium high heat (oil should shimmer but not smoke) then lay the radishes in cut side down and cook for 2-4 minutes until golden brown (see notes).
- Transfer to the preheated oven and cook for 5-8 minutes (or until a fork can be inserted into a radish with just a little resistance). Then return to stovetop and add butter, garlic, black pepper, thyme and rosemary and stir.
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