Roasted Radishes Recipe With Potatoes

KETO ROASTED POTATOES (I.E. RADISHES!)

Steps:

• Preheat oven to 400°F/200°C. Brush a baking dish or rimmed tray with olive oil.
• Add radishes to prepared baking dish, drizzle with olive oil, thyme (optional), and season with salt and freshly ground black pepper to taste. Roast for 45-60 minutes, until golden and crisp, tossing them about half way through.
• Sprinkle Parmesan cheese on top and roast for 5 more minutes. Serve right away.

ROAST NEW POTATOES & RADISHES

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes in a saucepan of water, bring to the boil and cook for 8 mins. Drain and leave to steam dry.
• Put the potatoes in one roasting tin and the radishes into another. Divide the oil between them, along with the mustard seeds and chilli flakes. Season and give everything a good mix. Put in the oven and roast for 25 mins, then take out the radishes and roast the potatoes for an extra 10 mins until crisp. Meanwhile, toast the pumpkin seeds in a dry frying pan.
• Spread the yogurt onto a sharing platter. Pile on the potatoes and radishes, then scatter over the spring onions, pumpkin seeds and a few more chilli flakes, if you like.

ROASTED RADISHES AND POTATOES + CREAMY DILL KEFIR DRESSING

Steps:

• Preheat oven to 425 F (220 C) and line a baking sheet with parchment paper.
• Rinse the potatoes and radishes and cut into halves (or quarters if they're on the larger side).
• Toss the veggies with the olive oil, garlic powder, salt and pepper and place on the baking sheet. Roast for 25-30 minutes or until slightly golden.
• While the radishes and potatoes are roasting, make the dressing. Add all ingredients for the dressing to a blender or food processor and process until smooth.
• Serve the potatoes and radishes on a bed of microgreens (if desired) and top with kefir dressing.

ROASTED RADISHES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Cut radishes into halves; cut any large radishes into quarters. Stir olive oil and thyme together in a bowl and toss radishes in mixture to coat. Spread radishes onto prepared baking sheet; sprinkle with salt.
• Roast in the preheated oven until tender but firm in the centers, tossing every 5 minutes, 15 to 20 minutes. Drizzle with lemon juice.

ROASTED RADISHES WITH ONIONS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Place radishes and onion in a medium bowl. Sprinkle with lemon zest, thyme, dill, garlic powder, salt, and pepper. Drizzle with olive oil and toss to coat. Spread on the baking sheet in an even layer.
• Roast in the preheated oven, stirring every 5 to 10 minutes, until edges are beginning to brown and radishes are fork-tender, 20 to 25 minutes. Taste and season with additional salt, if desired.

ROASTED POTATOES WITH RADISHES

Steps:

• Preheat oven to 450ºF.
• Combine all ingredients in a large bowl; toss until potatoes and radishes are coated.
• Place potato mixture in a single layer in a non-stick foil-lined rimmed baking sheet.
• Bake, uncovered, for 30 minutes or until potatoes and radishes are tender and lightly browned.

ROASTED RADISHES

Steps:

• Preheat oven to 425°. Toss radishes with remaining ingredients. Transfer to a greased 15x10x1-in. pan., Roast until crisp-tender, about 30 minutes, stirring once.

ROASTED RADISH & POTATO SALAD

Steps:

• Preheat oven to 425° with large baking sheet inside.
• For the vinaigrette, whisk together the vinegar, 3 tablespoons olive oil, Dijon mustard, parsley and dill; season with salt and pepper.
• For the salad, toss radishes and potatoes with 2 tablespoons olive oil to coat; season with salt and pepper. Transfer to hot baking sheet.
• Roast radish and potato mixture for 10 minutes, the stir and roast until golden, 10 to 15 minutes more. Stir reserved radish greens into mixture and return to oven; roast 2 minutes more. Transfer mixture to a large bowl; toss with vinaigrette and scallions just before serving.