Rosemary Roasted Radishes
An easy and low carb alternative to potatoes, these Rosemary Roasted Radishes are the perfect side dish to any meal. They come out crispy on the outside and tender in the middle and roasting radishes brings out the natural sweetness in them. Made with only 3 ingredients and are paleo, vegan, and Whole30 approved.
Servings 3 cups
- 3 bunches radishes, washed, cleaned, and quartered (about 600 grams)
- 1 tablespoon coconut oil (melted)
- 2 teaspoons lemon juice
- 2 teaspoons fresh rosemary, roughly chopped
- salt and pepper, to taste
Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
In a large bowl add radishes, coconut oil, and salt and pepper. Mix well to combine. Place on baking sheet and roast for 35 minutes, stirring halfway through.
Once done toss with lemon juice and rosemary. Enjoy!
Roasting time will depend on how large your radishes are
If using your typical red radishes, the colors might bleed some when roasting and turn them pink. The flavor will still be the same!
Serving: 1/2 cup | Calories: 37kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Potassium: 236mg | Fiber: 2g | Sugar: 2g | Vitamin A: 0.3IU | Vitamin C: 26mg | Calcium: 3mg | Iron: 2mg