Roasting may not be the first thing that comes to mind when dealing with radishes, but these crunchy roots turn deliciously sweet and mild when cooked this way. You can also switch up the flavour by using 2 tbsp fresh thyme instead of the dill.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2012
Ingredients
Method
Cut carrots in half crosswise; cut lengthwise in half or in quarters.
Cut large radishes in half, leaving bite-size ones whole. (Make-ahead: Cover with damp paper towel and refrigerate in airtight container for up to 24 hours.)
In large bowl, toss together carrots, radishes, oil, salt and pepper; spread on baking sheet. Bake in bottom third of 400ºF (200ºC) oven for 30 minutes; toss. Bake until tender, about 15 minutes.
Meanwhile, in small skillet, melt butter over medium heat; cook shallots, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in dill. Toss with carrots and radishes.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 242 mg
- Sugars 4 g
- Protein 1 g
- Calories 93.0
- Total fat 6 g
- Potassium 329 mg
- Cholesterol 11 mg
- Saturated fat 3 g
- Total carbohydrate 9 g
%RDI
- Iron 4.0
- Folate 10.0
- Calcium 4.0
- Vitamin A 144.0
- Vitamin C 15.0
