I have never made roasted radishes before but was inspired to do so when I saw a recipe for roasted radishes with chives on With Food and Love. I decided to pair the roasted radishes with some zucchini noodles and orange bell peppers to give my dish some added color.
Servings: 4 servings
Fresh Zucchini Noodles with Roasted Radishes
Ingredients
- 3 medium zucchini
- 1 medium orange pepper, sliced
- 1/3 cup yellow onions, diced
- 3 garlic cloves, pressed or minced
- 1 TBS fresh sage, chopped
- 1 TBS fresh basil, chopped
- 1 large bunch of red or French breakfast radishes
- 2 TBS olive oil, divided
- 1/4 tsp garlic powder
- pinch of salt
Instructions
- Preheat oven to 400º F. Line a baking sheet with parchment paper or a silicone mat.
- Chop off the greens and roots of the radishes and rinse and scrub them thoroughly.
- In a small bowl, toss the radishes with 1 tablespoon of olive oil, the garlic powder, and a dash of salt.
- Spread the radishes on the baking sheet and bake for about 15 to 20 minutes.
- While the radishes are roasting, prepare the zucchini noodles. Rinse and chop off both ends of the zucchini. Using Blade B, spiralize the zucchini.
- Heat the remaining olive oil in a sauté pan over medium-high heat. Sauté the onions until they start to turn translucent. Add the minced garlic and cook for another minute.
- Bring the heat down to medium and mix in the zucchini noodles and orange peppers. Cook for about 5 minutes. Toss in the chopped sage and basil and season with salt and pepper. Remove the noodles from heat. Plate them in small bowls.
- Once the radishes are browned, remove them from the oven. Top the zucchini noodles with the roasted radishes.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!
Q: What kind of spring-inspired dishes are you cooking?
Natalie Tamara says
Love the idea of roasting radishes… I only ever use them raw in salads so I’m very curious to know how the flavour develops.
I’m not quite into spring-inspired food yet. I can’t let go of slow cooked stews for the time being 😉
Lisa says
Thanks, Natalie! Yum, slow cooked stews sound so good to me right now! I only used raw radishes in my salads, too, until I made this dish. Let me know what flavor combinations you use when you decided to make some roasted radishes!
Jason says
Full Disclosure: When I saw that picture, I said to myself, “What the heck are those?!” Obviously, it’s been awhile since I’ve had a radish 🙂
Lisa says
The roasting warped the radish skins a bit, so I can completely see why the radishes weren’t recognizable, Jason!
Amanda says
What is a blade b?
Lisa says
Amanda, the spiralizer has three blade attachments–A, B, and C. Blade B is the one with smaller triangle shapes on the blade. If you don’t have a spiralizer, just make zucchini ribbons with a vegetable peeler. I hope this helps!