I generally tend to avoid refined carbohydrate wherever possible as such foods have little nutritional value and contribute to weight gain. Starches I find have their place place during the winter months i.e. squashes and sweet potatoes but I do love moving into the warmer months where these can be replaced with a lighter side dish. Hence I am delighted with my new discovery of roasted radishes which provide a fabulous alternative to potatoes and boast an array of health benefits which include being packed with vitamin A, B6, C, E and K. They are also high in fibre and antioxidants as well as being mineral rich.
1. Preheat oven to 200 C.
2. Rinse the radishes, cut off the green tops and slice each radish in half
3. Toss the radishes in avocado oil, salt, pepper, crushed garlic and arrange on a baking dish.
4. Roast the radishes for 30 minutes stirring them half way through.
5. Remove from the oven ensuring they are crispy on the outside and tender in the centre.
6. Serve with freshly chopped parsley and a generous squeeze of lemon.
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