Roasted Watermelon Radishes

Photo: Annabelle Breakey

A watermelon radish is, on first glance, a plain greenish-white root. But slice it open and it reveals a stunning fuchsia interior. They're also known as red-meat or beauty-heart radishes, and you can find seeds at Kitazawa Seed Company (kitazawaseed.com). Roasting radishes gives them a smooth texture and sweet, earthy flavor similar to that of roasted turnips.

Yield: Serves 4 to 6
Total:
Recipe from Sunset

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Recipe Time

Total: 1 Hour, 15 Minutes

Nutritional Information

Amount per serving
  • Calories: 69
  • Calories from fat: 87%
  • Protein: 0.4g
  • Fat: 6.8g
  • Saturated fat: 1g
  • Carbohydrate: 2g
  • Fiber: 0.9g
  • Sodium: 276mg
  • Cholesterol: 0.0mg

Ingredients

  • 1 pound watermelon radishes, trimmed
  • 3 tablespoons olive oil, divided
  • 1 teaspoon coarse sea salt

Preparation

  1. Preheat oven to 375°. Cut radishes into wedges. Mix with 2 tbsp. oil and put in a 2-qt. baking dish. Roast radishes, stirring occasionally, until fork tender, about 1 hour. Drizzle with remaining 1 tbsp. oil and sprinkle with sea salt.
Note:

Nutritional analysis is per serving.

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