Roasted Radishes With Herbs

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Roasting radishes transforms them into a rootlike that is tender and much subtly hued, with a mellow and earthy sensation that is akin to that of a turnip.

They are delicious simply seasoned with brackish and pepper, but a finishing sprinkle of tender herbs heightens them further, adding contrasting colour and fragrant, garden-fresh flavor.

From cookbook writer and nutritionist Ellie Krieger.

Ingredients

2 bunches mean radishes (about 20) trimmed, with 1/2 inch of the stem near on, and halved
1 tablespoonful to 2 tablespoons olive oil
1/4 spoon salt, oregon much arsenic needed
1/8 spoon freshly crushed achromatic pepper
2 teaspoons chopped caller parsley leaves
1 spoon chopped caller dill

Nutritional Facts

Per serving

Calories
35
Fat
4 g
Saturated Fat
1 g
Sodium
160 mg

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer and nutritionist Ellie Krieger.

Tested by Mary Pat Flaherty.

Published May 3, 2017

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Updated March 16, 2026

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