Rosemary roasted radishes
SmartPoints® value per serving
Most people have no idea that radishes are so amazing when roasted. Give your family a new flavor to savor with these warm and mild beauties. The green tops of radishes are a welcome change from other more common greens and a great visual contrast from the bright red radishes. The roasting process dampens the spice of the radishes making them slightly sweet. If the radish tops do not look very good, use Swiss chard. About 1 bunch, stemmed and chopped should work.
20 large, 2 bunches with green tops attached
2 tsp, chopped
Fresh lemon juice
- Preheat oven to 425°F. Position a rack in top third of oven.
- Separate radishes and radish greens; set greens aside. Rinse radishes and trim root if necessary. Cut radishes in half.
- Combine radishes, olive oil, rosemary, salt, and pepper in large bowl, tossing until well coated. Transfer to large rimmed baking sheet, leaving about 1⁄2 to 1 teaspoon oil mixture in bowl. Place radishes in top third of oven.
- While radishes roast, rinse greens several times in cold water to remove grit. Discard any wilted, browned, or yellow leaves. Tear any large leaves in half and remove any tough stems. Place greens in bowl and toss to coat in remaining olive-oil mixture.
- After 20 minutes of roasting, carefully remove pan from oven. Add greens to baking sheet and toss to combine. Roast until greens wilt and radishes are tender, about 5 minutes longer. Drizzle with lemon juice.
- Serving size: generous 2/3 cup