This deliciously, healthy recipe is a simple way to bring radishes to the table at dinnertime. Traditional roasted flavors make this radish dish a perfect side for any main course.
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3 Cups Radishes, halved
2 Teaspoons Sea Salt
10 Black Peppercorns
3 Sprigs Fresh Organic Rosemary
3 Tablespoons Olive Oil
Radish Tops, Stems Removed
Preheat oven to 425 degrees.
Remove the stems from the radish, separate leaves from the stems and set leaves aside.
Chop radishes in halves or quarters, depending on the size and shape. You want the radishes to be cut roughly the same size so they will roast evenly.
Grind 1 teaspoon sea salt along with your peppercorns until well ground.
Give the rosemary a rough chop.
Toss 2 tablespoons of olive oil, rosemary, salt and pepper in with the radishes until well covered.
Pour onto a non-stick baking sheet.
Bake in the oven at 425 for 30-35 minutes, or until the radishes are browned and crisp. Remove from oven.
In a large sauté pan, heat remaining tablespoon of olive oil over medium heat.
Add the radish top leaves, 1 teaspoon salt and sauté until wilted.
Toss radishes in with radish tops and serve immediately
The Skinny Per Serving:
- Calories 16
- Protein 1g
- Fat 0g
- Carbs 3g
- Fiber 2g