Oven Roasted Radishes and Brussels Sprouts
An easy side dish for any day of the week, but especially beautiful and festive on a holiday table.
Servings: 6
Calories: 74kcal
Equipment
Ingredients
- 16 ounces brussels sprouts trimmed and halved
- 16 ounces radishes trimmed and halved
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh lemon juice
- 1 teaspoon dried thyme
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside.
- Place all ingredients in a large bowl and toss well to combine.
- Spread out the vegetables in a single layer on the prepared baking sheet.
- Roast for 15 minutes. Stir the veggies and spread them back out into one even layer.
- Roast another 5 to 10 minutes until the vegetables are starting to brown and crisp up on the edges.
- Serve immediately.
Notes
~ Use a bit of oil to ensure crispy skins and caramelized edges.
~ Do not overcrowd the pan. Make sure to spread the vegetables out into one single layer with a bit of space in between each one. If you don't have enough room on one pan, use two!
~ Roast until the vegetables are tender (pierced easily with a knife or fork) and edges are browned and crispy.
~ This recipe is best served immediately out of the oven.
Storage Store leftovers in an air-tight container in the fridge for 3 to 4 days. To reheat, sauté them in a skillet over medium heat until warmed through.
Storage Store leftovers in an air-tight container in the fridge for 3 to 4 days. To reheat, sauté them in a skillet over medium heat until warmed through.
Nutrition
Calories: 74kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Monounsaturated Fat: 2g | Sodium: 233mg | Potassium: 181mg | Fiber: 4g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 83.3mg | Calcium: 40mg | Iron: 1.3mg