Side dish

Roasted radishes with thyme and olive oil

Name: Roasted radishes with thyme and olive oil
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1¼ lb Radishes; 1½ fl oz Olive oil; Fresh thyme, a few sprigs; ¾ oz Garlic; 1 tsp Balsamic vinegar; Sea salt, to taste; Black pepper, to taste

Roasted radishes lose their raw pepperiness and turn mellow — the sugars in the flesh caramelize at the edges while the centers stay just-tender. The thyme goes in late so the leaves crisp instead of burning.

4gnet carbs

12gfat

2gprotein

138kcal

Per serving25 minServes 4

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Ingredients

For the whole dish · serves 4

Radishes1¼ lb
Olive oil1½ fl oz
Fresh thymea few sprigs
Garlic¾ oz
Balsamic vinegar1 tsp
Sea saltto taste
Black pepperto taste

Method

4 steps · 25 minutes

Preheat the oven to 425F. Halve any large radishes; leave small ones whole.
Toss the radishes with the olive oil, salt and pepper on a sheet pan. Spread cut-side down.
Roast 18 minutes, until the edges are golden and the centers pierce easily. Add the smashed garlic and thyme sprigs for the last 3 minutes so the leaves crisp.
Off the heat, drizzle with balsamic and serve warm.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.