Roasted Radishes with Tarragon Vinaigrette
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5
3 reviews
Excellent
Roasted Radishes with Tarragon Vinaigrette
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This easy, low-carb recipe for Roasted Radishes is a fantastic way to enjoy the vegetable in a new light. Roasting them on a sheet pan in the oven transforms their flavor, mellowing their peppery bite and adding a delicious, earthy sweetness. Dressed with a bright lemon-herb vinaigrette, these radishes are a great spring side dish alongside your favorite meats and seafood.
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Ingredients
For the Roasted Radishes
- 1-1/2 pounds radish about 25), trimmed, washed, and halved to a uniform size, globe variety
- 2 tablespoons olive oil regular
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly-ground
For the Tarragon Vinaigrette
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon lemon zest plus additional for garnish, if desired, finely-grated
- 1 tablespoon lemon juice fresh
- 1/2 large shallot , finely chopped
- 1 tablespoon tarragon chopped, fresh
- 1/4 cup extra-virgin olive oil
- salt to taste, kosher salt and freshly-ground
- black pepper to taste, kosher salt and freshly-ground
Instructions
- Preheat oven to 425 degrees F with the rack in the middle position.
- On a large rimmed baking sheet, toss radishes, 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper. Arrange radishes in a single layer, cut sides down.
- Roast 15-20 minutes, until cut sides are caramelized and radishes are crisp-tender in the center. For a softer interior texture (similar to a potato), toss the radishes on the sheet pan and continue roasting for an additional 5-10 minutes.
- While radishes are roasting, combine Dijon mustard, lemon zest and juice, shallot, and tarragon in a small bowl. Pour in extra-virgin olive oil in a steady stream while whisking, until dressing is emulsified. Season to taste with salt and pepper.
- Let radishes cool slightly (about 5 minutes), place in a serving bowl, and gently toss with vinaigrette (you might not need all of the dressing). Serve slightly warm, or at room temperature, garnished with additional lemon zest, salt, and pepper, if desired.
Notes
- *Baking times can vary by the size of your radishes. I like to halve smaller radishes and quarter them if they're large.
- Baking times can vary by the size of your radishes. I like to halve smaller radishes and quarter them if they're large.
Nutrition Information
Show Details
Serving
0.25recipe
Calories
218kcal
(11%)
Carbohydrates
7g
(2%)
Protein
1g
(2%)
Fat
20g
(31%)
Saturated Fat
2g
(10%)
Sodium
366mg
(15%)
Potassium
459mg
(10%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
75IU
(2%)
Vitamin C
28.7mg
(32%)
Calcium
62mg
(6%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 218kcal | 11% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Sodium | 366mg | 15% |
| Potassium | 459mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 28.7mg | 32% |
| Calcium | 62mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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