Roasted Radishes and Onions
If you don’t love radishes, this 5-ingredient Roasted Radishes and Onions recipe will definitely change your mind!
Foto: Skinnytaste
Ingredients
- 2 large bunches radishes (about 1 pound each trimmed of the greens)
- 1 pound spring onions or shallots
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt (plus more to taste)
- ½ teaspoon coarsely ground black pepper
Steps
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Preheat oven to 425°F.
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Halve the radishes or quarter any that are larger than a half dollar.
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Cut the onions or shallots into wedges the size of the radish pieces.
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Pile onto a rimmed cookie sheet or cast-iron skillet.
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Drizzle the oil over the vegetables, sprinkle the salt and black pepper over the top and toss to coat, spreading the radishes and onions out into a single layer.
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Roast for 10 minutes, lower the heat to 350°F, stir the vegetables, and roast for 20 to 30 more minutes, stirring every 10 minutes, or until the vegetables are deeply caramelized on the outside and tender on the inside.
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Adjust salt as needed.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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