Roasted Radishes with Lemon Herb Dressing
This French-inspired side is bright, fresh, and herbal. Radish makes an excellent potato swap, especially when roasted. Feel free to vary the herbs used to vary the flavor profile.
Servings 4
Calories 201kcal
Ingredients
- 2 pounds radishes trimmed and halved
- 1 tablespoon avocado oil
- 2 tablespoons dijon mustard
- pinch of monk fruit powdered to taste
- 1 teaspoon lemon juice
- zest of 1 lemon
- 1 1/2 tablespoons red wine vinegar or apple cider vinegar
- 1/2 shallot minced
- 2 tablespoons parsley minced
- 1/2 teaspoon herbs de Provence
- 1/4 teaspoon salt
- black pepper fresh ground, to taste
- 4 tablespoons olive oil
Instructions
- Preheat the oven to 400ºF. Add the radishes and avocado oil to a rimmed baking sheet and toss with a pinch of salt to coat evenly. Spread radishes evenly over the pan. Roast for 20-40 minutes, or until just beginning to brown and the radishes are softened.
- In a large bowl, whisk together mustard, monk fruit, lemon juice, zest, vinegar, shallots, parsley, herbs de Provence, salt, and pepper until evenly mixed. Slowly stream in the olive oil while whisking constantly to form the dressing. Add more salt, if desired.
- Mix the warm radishes with the dressing and garnish with additional parsley, if desired.
Nutrition
Calories: 201kcal | Carbohydrates: 9g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 321mg | Potassium: 565mg | Fiber: 4g | Sugar: 5g | Vitamin A: 195IU | Vitamin C: 37mg | Calcium: 68mg | Iron: 1mg