ROASTED RADISHES RECIPE WITH POTATOES
Roasted Radishes Recipe with Potatoes - Roasting radishes mellows the peppery bite and brings out the sweetness of this tasty vegetable. Paired with potatoes they are a yummy contrast in flavor.
Provided by Deb Clark
Categories Side Dishes
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees
- Wash and clean potatoes. Slice any large potatoes in half - put them in a large bowl.
- Wash and clean radishes. Remove the green tops and the roots. Add them to the bowl. (The potatoes & the radishes should be about the same size so they have even cooking time.)
- Drizzle the vegetables with olive oil and mix well. Sprinkle with grill seasoning, salt & pepper. Mix well to combine.
- Put all of the vegetables on a sheet pan. Make sure they are evenly spaced out so they can roast (not steam). Place cut sides down. Scatter the radishes around the pan.
- Place in the preheated oven for 20 minutes - remove & flip all of the vegetables over, return to the oven for another 20 minutes.
- Can be served hot or room temperature.
Nutrition Facts : ServingSize 1 g, Calories 200 kcal, Carbohydrate 31.6 g, Protein 3.8 g, Fat 7 g, SaturatedFat 1 g, Sodium 313 mg, Fiber 4.4 g, Sugar 1.9 g
ROASTED NEW POTATOES WITH GARLIC
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield about 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Half the potatoes lengthwise and cut them into 1-inch-wide wedges. In a medium bowl, toss the potatoes with the butter and 1 teaspoon of salt. Spread the potatoes out on a roasting pan large enough to hold them in a single layer. (Arrange the potatoes cut-side down, to ensure crisply browned edges.)
- Roast the potatoes until golden brown, about 45 minute. Add the garlic and stir to coat the potatoes evenly. Continue to roast until the potatoes and garlic are evenly browned, about 15 minutes more. (Take care that the garlic doesn't burn.) Remove from the oven and mix with the parsley. Season with salt and pepper to taste. Serve.
SIMPLE ROAST RADISHES
Peppery radishes are delicious when eaten with a pinch of rock salt, but this healthy recipe goes a little further and roasts them with a drizzle of olive oil
Provided by Tom Kerridge
Categories Side dish
Time 20m
Number Of Ingredients 2
Steps:
- Heat oven to 180C/160C fan/gas 4. Remove the leaves from the radishes and if they are nice and fresh, set aside. Halve the radishes and tip into a roasting tin with the olive oil.
- Roast for 20 mins until shrivelled and softened, then remove from the oven. Season with salt, toss with some of the leaves to wilt and serve.
Nutrition Facts : Calories 65 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
HERB ROASTED NEW POTATOES
Pack your potatoes full of fresh summer herbs and enjoy outside in the sun
Provided by Mary Cadogan
Categories Dinner, Side dish, Supper
Time 1h
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Rinse and dry the unpeeled new potatoes. Put 2-3 tbsp duck fat or olive oil in a roasting tin and put in oven for 10 mins to melt. Strip leaves from rosemary, oregano and sage and stir into tin with seasoning.
- Add potatoes and toss well. Roast for 40-50 mins, shaking tin a couple of times, until potatoes are crisp and tender. Sprinkle with sea salt and serve.
Nutrition Facts : Calories 121 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.35 milligram of sodium
ROAST RADISH, NEW POTATO & PEPPERED MACKEREL SALAD
This quick and easy lunch or supper features omega-3 rich fish and a creamy yogurt and lemon dressing
Provided by Jemma Morphet
Categories Dinner, Lunch, Supper
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the radishes and potatoes in a shallow roasting tin. Drizzle with 2 tbsp of the olive oil and season. Roast in the oven for 30 mins, tossing once, until tender and golden.
- Meanwhile, make the dressing. Whisk together the remaining oil, the yogurt, lemon juice, garlic, chopped dill and seasoning. It may separate slightly and need whisking again before serving.
- Remove the veg from the oven and allow to cool for 5 mins. Toss the lettuce in the dressing, top with the veg and then the fish. Sprinkle over the reserved dill fronds and serve.
Nutrition Facts : Calories 548 calories, Fat 41 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium
ROASTED RADISHES
I saw a recipe for baked radishes in a magazine long, long ago and the thought so intrigued me I just had to give it a try. This is my personalized version of the original. I often switch out the thyme with either rosemary, basil, or crushed garlic, depending on my mood and what main dish these will be served with.
Provided by Deeli
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Cut radishes into halves; cut any large radishes into quarters. Stir olive oil and thyme together in a bowl and toss radishes in mixture to coat. Spread radishes onto prepared baking sheet; sprinkle with salt.
- Roast in the preheated oven until tender but firm in the centers, tossing every 5 minutes, 15 to 20 minutes. Drizzle with lemon juice.
Nutrition Facts : Calories 69.9 calories, Carbohydrate 2.1 g, Fat 6.8 g, Fiber 0.8 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 16.6 mg, Sugar 0.9 g
ROASTED RADISHES
One of the first crops of spring, French breakfast radishes have red shoulders, white tips, and varying degrees of spiciness.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Toss radishes with oil. Season with salt and pepper. Roast on abaking sheet at 450 degrees, stirring once, until slightly tender andcharred, about 15 minutes. Sprinkle with salt. Drizzle with lemon juice.
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