Developed by Abbie Gellman, MS, RD, CDN
Serving size: 1 cup
1 lb radishes, leaves and ends removed (about 2 bunches)
1 tablespoon extra-virgin olive oil
¼ teaspoon kosher salt
1 tablespoon white wine vinegar
1 tablespoon minced fresh parsley
Cooking instructions: Preheat oven to 425°F (218°C). Halve radishes and toss in a bowl with olive oil and salt. Line baking sheet with parchment paper and place radishes cut-side-down on lined sheet. Roast for 10 minutes, stir, then roast for an additional 10 minutes.
In a large bowl, stir together roasted radishes, vinegar and parsley. Serve warm or at room temperature.
(Nutrition Per Serving: 96 calories, 7 g total fat, 1g saturated fat, 682mg Sodium, 7g carbohydrate, 3g fiber, 4g sugar, 1g protein)