About
Quartered red radishes are tossed in olive oil and roasted at a very high temperature to achieve perfectly cooked and golden nuggets. They’re topped with dollops of herbs de provence goat cheese and toasted pine nuts. This would make a great side dish to any meal or protein.
Ingredients
- 1 pound radish, raw
- ¼ teaspoon coarse kosher salt by morton
- 2 tablespoon extra virgin olive oil
- 2 ounce goat cheese
- ⅛ teaspoon coarse kosher salt by morton
- ⅛ teaspoon garlic powder
- ¼ teaspoon herbs de provence by spice islands
- 2 tablespoon, whole pieces pine nuts
Instructions
- Preheat oven to 500 F. In a medium-sized mixing bowl, combine quartered radishes, kosher salt, olive oil and a pinch of freshly cracked black pepper. Toss well.
- Place radishes in a single layer on a rimmed baking sheet. Bake for 10 minutes.
- In the meantime, combine goat cheese, ⅛ tsp salt, garlic powder and herbs together in a bowl.
- Also, toast pine nuts in a dry pan over low heat until lightly golden brown.
- Arrange radishes on plate and dollop with crumbles of goat cheese.
- Sprinkle with toasted pine nuts.
Nutrition Facts
- Servings: 4
- Calories: 144.0kcal/602.3kJ (per serving)
- Fat: 12.7g (per serving)
- Carbs: 4.5g (per serving)
- Protein: 4.0g (per serving)
