CARROT AND RADISH RECIPES

ROASTED CARROTS AND RADISHES RECIPE | ALLRECIPES

Roasted Carrots and Radishes Recipe | Allrecipes image

Never had a roasted radish? You must try this! Carrots complement the flavor well, and I don't really care for radishes raw.

Provided by Kathleen

Categories Side Dish Vegetables Carrots

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 2 servings

Number Of Ingredients 5

Ingredients

1 cup radishes, trimmed and quartered
1 cup baby carrots
2 tablespoons olive oil
½ teaspoon garlic salt
½ teaspoon lemon-pepper seasoning, or to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine radishes and carrots on a rimmed baking sheet and drizzle with olive oil. Sprinkle with garlic salt and lemon-pepper seasoning; toss to coat.
Roast in the preheated oven until tender, 20 to 25 minutes.

Nutrition Facts : Calories 146.3 calories, CarbohydrateContent 6.3 g, FatContent 13.6 g, FiberContent 2.2 g, ProteinContent 0.6 g, SaturatedFatContent 1.9 g, SodiumContent 626.5 mg, SugarContent 3.5 g

PICKLED DAIKON RADISH AND CARROT RECIPE | ALLRECIPES

Pickled Daikon Radish and Carrot Recipe | Allrecipes image

I love the pickled daikon radish and carrot that come alongside Vietnamese rice noodle salads, and realized that it's so easy to make at home! These are not only great in rice noodle salads but also in rice paper rolls.

Provided by moosie

Categories Side Dish Vegetables Carrots

Total Time 5 hours 20 minutes

Prep Time 20 minutes

Yield 4 servings

Number Of Ingredients 6

Ingredients

½ cup distilled white vinegar
¼ cup white sugar
1 small carrot, peeled and cut into matchsticks
1 daikon radish, peeled and cut into matchsticks
2 tablespoons chopped fresh cilantro
1 Thai chile pepper, seeded and chopped

Steps:

Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.

Nutrition Facts : Calories 69.6 calories, CarbohydrateContent 17.2 g, FatContent 0.1 g, FiberContent 1.7 g, ProteinContent 0.7 g, SodiumContent 27 mg, SugarContent 15.2 g

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