Most likely you’ve had crisp raw radishes on salads or as garnish, but these miniature root vegetables are utterly divine when roasted with a little fresh rosemary, olive oil, salt and freshly ground black pepper. Their normally sharp flavor is mellowed and their texture becomes quite tender. Best yet, a half-cup has a mere 10 calories and only 2 grams of carbohydrates.
- 4 to 6 cups trimmed radishes
- 2 teaspoons minced fresh rosemary
- Olive oil
- Salt and freshly ground pepper
Preheat oven to 400 degrees F. In a large bowl, toss radishes with remaining ingredients and transfer to a roasting pan large enough to hold radishes in one year. Roast for 10 minutes, stir, and continue to roast for 10 more minutes or until radishes are tender, golden and slightly wrinkled. Serve warm.