Sheet Pan Herb Roasted Radishes Food
SHEET PAN HERB ROASTED RADISHES RECIPE
Have you ever tried roasted radishes? If you love roasted potatoes, but are looking for a side dish with fewer carbs, radishes are a great alternative. They are like a blank canvas for whatever type of seasoning you choose, and when roasted, become soft and buttery. These herb roasted radishes are seasoned with garlic, nutritional yeast and fresh herbs on one sheet pan for a light and flavorful healthy side dish.
Provided by FitLiving Eats by Carly Paige
Categories Side
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 425F.
- Clean and prep the radishes. To a large mixing bowl, add the avocado oil, nutritional yeast, garlic powder, salt and pepper. Stir to combine. Add the radishes and toss until well coated. Transfer to a parchment lined baking sheet and spread into an even layer, making sure to spread them out to give them space to roast on all sides. Roast for 15 minutes.
- Sprinkle the fresh herbs on the radishes and shake the pan to coat. Roast for another 5 minutes, or until fork tender.
Nutrition Facts : ServingSize 1 cup, Calories 71 calories, Sugar 0g, Sodium 136mg, Fat 7g, SaturatedFat 1g, UnsaturatedFat 6g, TransFat 0g, Carbohydrate 4g, Fiber 0g, Protein 1g, Cholesterol 0mg
SHEET-PAN LEMON GARLIC CHICKEN
Everyone needs an easy meal. Try this sheet-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. If you use fresh lemon juice, garnish each serving with a little lemon zest for bright flavor. -Andrea Potischman, Menlo Park, California
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.
Nutrition Facts : Calories 483 calories, Fat 29g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 507mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.
PAN-ROASTED CHICKEN AND VEGETABLES
This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
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