| 1¼ cups 2 tsp | Radishes, raw | |
| 1 tbsp | Olive Oil | |
| ½ tsp | Rosemary, dried | |
| 1 pinch | Salt, Kosher salt, table salt | |
| 1 pinch | Pepper, black, ground | |
| 5.80 oz | altogether (view nutrition facts) |
by Sara
1/1
Preparation
- Serving size:2.90 oz (calculated)¼ cup (by recipe creator)
- Temperature: 392 °F
- Half or quarter the radishes, depending on size.
- In an oven-safe dish, toss them in the olive oil and seasoning.
- Roast the radishes for about an hour. They are done when they are golden and crisp. If unsure, taste one. The center should not be juicy anymore.
- Season to taste and serve as a side, drizzled with the remaining oil in the baking dish.
- This is a great low-carb alternative to roasted potatoes.
- Calorie count73 kcal
- % of calories by macros
Fat 83.6 % 61 kcal 6.9 g Net Carbs 9.6 % 7 kcal 1.9 g Dietary Fiber 4.1 % 3 kcal 1.3 g Protein 2.7 % 2 kcal 0.5 g - Approx. WW SmartPoints™2.1
- Cholesterol 0 mg
- Sodium 103.1 mg
- Fat 6.9 g
- Saturated Fat 1 g
- Trans Fat 0 g
- Carbohydrates 3.2 g
- Dietary Fiber 1.3 g
- Total Sugars 1.4 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 0.5 g
- Calcium 22.6 mg
- Iron 0.4 mg
- Magnesium 8.2 mg
- Potassium 178.4 mg
- Zinc 0.2 mg
- Vitamin A (Retinol Equivalents) 0.4 mcg
- Vitamin B12 0 mcg
- Vitamin C 11.3 mg
- Folate 19.6 mcg
- Folic Acid 0 mcg