Surprisingly tasty!
HEAT oven to 425.
HALVE large radishes; leave smaller ones whole.
TOSS the radishes with olive oil, thyme, salt and pepper. Spread in a single layer on a baking sheet.
ROAST until tender yet firm in the center, 25-30 minutes. Squeeze with lemon juice and serve.
NOTE: If desired, add 12 baby carrots or 2 regular carrots, sliced 1/2 inch thick.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (15g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 18 | ||
Calories from Fat: 16 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.9mg | 1 % | |
Potassium 20.1mg | 1 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 0.8g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 18
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