OVEN-ROASTED RADISHES
Provided by Martha Stewart
Categories Holiday Planning & Ideas Easter Easter Recipes
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Separate greens from radishes; wash both well. Slice radishes in half; toss with 1 tablespoon each oil and vinegar. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet, cut-side down. Roast until tender and golden, 25 to 30 minutes.
- Meanwhile, heat remaining oil and vinegar and the garlic in a medium skillet over mediumhigh heat. Cook radish greens, tossing, just until wilted, about 1 minute. Season with salt and pepper. Serve with radishes.
ROASTED RADISHES WITH BALSAMIC & HONEY
Provided by Kristy
Number Of Ingredients 6
Steps:
- Preheat oven to 450F.
- Mix together melted butter, honey, balsamic, salt and pepper. Toss with radishes then spread onto baking sheet. Roast for 15-20 minutes or until just crisp-tender.
- Taste and season with additional salt and pepper, if desired. Serve warm or at room temperature.
SIMPLE ROASTED RADISHES WITH BALSAMIC
Easy to make and easier to eat! Roasted radishes with balsamic vinegar.
Provided by Linda & Alex
Time 30m
Number Of Ingredients 4
Steps:
- Preheat the oven to 400° (204 °C)
- Wash the radishes and slice them down the center. Leave the leaves on as they're quite delicious when roasted. Arrange them on a rimmed baking sheet and drizzle with the olive oil and salt and pepper. Roast for 10 minutes then flip the radishes and roast for another 10 minutes, or until they begin to brown.
- Arrange them on a platter and drizzle with the balsamic vinegar.
- Enjoy!
BALSAMIC BRAISED POT ROAST
I first made this braised chuck roast dish to impress my new mother-in-law. She loved it. Luckily, the oven does all the work in this never-fail pot roast. - Kelly Anderson, Glendale, California
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 325°. Sprinkle roast with salt and pepper. In a Dutch oven, heat oil over medium heat. Brown roast on all sides. Remove from pot. , Add celery, carrots and onion to the pot; cook and stir 3-4 minutes or until fragrant. Add turnips, sweet potato and garlic; cook 1 minute longer., Add wine, stirring to loosen browned bits from pot. Stir in broth, vinegar and herbs. Return roast to pot; bring to a boil. Bake, covered, 2-1/2 to 3 hours or until meat is tender., Remove beef and vegetables; keep warm. Discard herbs from cooking juices; skim fat. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 2 minutes or until thickened. Serve with pot roast and vegetables.
Nutrition Facts : Calories 405 calories, Fat 20g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 657mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 3g fiber), Protein 35g protein.
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- Wash radishes, removes roots and remove stems. Blot dry with paper towel. If radishes are big, cut them in half.
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