BAKED RADISHES RECIPE RECIPES
ROASTED RADISHES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Radishes aren't just for salads anymore. This abundant springtime veggie makes a colorful side to any meal. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 6 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 88 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0mg cholesterol, SodiumContent 165mg sodium, CarbohydrateContent 6g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 1g protein. Diabetic Exchanges 1 vegetable
BAKED SWEET POTATOES | VEGETABLE RECIPES - JAMIE OLIVER
Super sweet potatoes are a great substitute for white potatoes in this colourful dish, as they give us an extra health boost. They’re a non-starchy carb, meaning they count towards our 5-a-day, plus give us loads of nutrients including the mighty vitamin C.
Total Time 50 minutes
Yield 2
Number Of Ingredients 15
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Scrub the sweet potatoes, pat dry, then rub with a little olive oil and a pinch of sea salt and black pepper. Roast on a baking tray for about 40 minutes, or until cooked through (or prick with a fork and cook in the microwave for 10 to 12 minutes, or until tender).
- Finely grate the lemon zest into a small bowl and mix in the yoghurt, turmeric and cumin. Leave at room temperature until needed.
- Scrub the carrot, radishes and beetroot, peel the onion and core the apple. In this order, carefully push the carrot, radishes, red onion, apple and beetroot through the grating blade of your food processor, or coarsely grate by hand, then tip into a bowl.
- Mix the veg with the lemon juice, 1 tablespoon of extra virgin olive oil and a good pinch of salt and pepper.
- A few minutes before your potatoes are ready, toast the seeds in a small frying pan on a medium heat for 2 minutes, or until smelling fantastic. At this point, add 1 tablespoon of maple syrup (if using) and let it bubble until it starts to thicken, then take off the heat. Carefully pour onto a sheet of greaseproof paper, leave to cool and don’t touch!
- Cut a cross in the top of your cooked potatoes and gently break them open with a fork, mashing a little of the inside as you go.
- Spoon over a good dollop of the spiced yoghurt, followed by the juicy grated salad, and the seeds. Serve with the rocket scattered over.
Nutrition Facts : Calories 529 calories, FatContent 13.4 g fat, SaturatedFatContent 2.2 g saturated fat, ProteinContent 11.4 g protein, CarbohydrateContent 97.0 g carbohydrate, SugarContent 38.4 g sugar, SodiumContent 1.1 g salt, FiberContent 13.1 g fibre
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BAKED SWEET POTATOES | VEGETABLE RECIPES - JAMIE OLIVER
Super sweet potatoes are a great substitute for white potatoes in this colourful dish, as they give us an extra health boost. They’re a non-starchy carb, meaning they count towards our 5-a-day, plus give us loads of nutrients including the mighty vitamin C.
From jamieoliver.com
Total Time 50 minutes
Calories 529 calories per serving
From jamieoliver.com
Total Time 50 minutes
Calories 529 calories per serving
- Preheat the oven to 180ºC/350ºF/gas 4.
- Scrub the sweet potatoes, pat dry, then rub with a little olive oil and a pinch of sea salt and black pepper. Roast on a baking tray for about 40 minutes, or until cooked through (or prick with a fork and cook in the microwave for 10 to 12 minutes, or until tender).
- Finely grate the lemon zest into a small bowl and mix in the yoghurt, turmeric and cumin. Leave at room temperature until needed.
- Scrub the carrot, radishes and beetroot, peel the onion and core the apple. In this order, carefully push the carrot, radishes, red onion, apple and beetroot through the grating blade of your food processor, or coarsely grate by hand, then tip into a bowl.
- Mix the veg with the lemon juice, 1 tablespoon of extra virgin olive oil and a good pinch of salt and pepper.
- A few minutes before your potatoes are ready, toast the seeds in a small frying pan on a medium heat for 2 minutes, or until smelling fantastic. At this point, add 1 tablespoon of maple syrup (if using) and let it bubble until it starts to thicken, then take off the heat. Carefully pour onto a sheet of greaseproof paper, leave to cool and don’t touch!
- Cut a cross in the top of your cooked potatoes and gently break them open with a fork, mashing a little of the inside as you go.
- Spoon over a good dollop of the spiced yoghurt, followed by the juicy grated salad, and the seeds. Serve with the rocket scattered over.
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- While the chicken bakes, slice lemon into wedges and serve with chicken.
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