Developed by Abbie Gellman, MS, RD, CDN

Servings: 2

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)