Roasted Radishes (Turnips, or Rutabaga)

COURSE Side, Kids friendly

SERVES three to four

TIME About 50 minutes

Types of Radishes that would work for this dish: Red radishes, watermelon radishes, purple top turnips, purple daikon radishes, white daikon radishes, white baby radishes, rutabaga (Picture above: Watermelon Radish (Red) and Purple Daikon Radish. Picture below: Rutabaga (Yellow) and While Baby Radishes)

Ingredients:

• 2 lbs of Radishes or Turnips (any kind, peeled and cut into 1/2 cubes)

• 2 Tbsp coconut oil, melted (Olive oil or butter will also work)

• Salt (to taste, I use about ¼ tsp )

• Ground pepper (to taste, I use about ¼ tsp)

• ¼ cup coarsely chopped parsley (or 1/2 Tbsp dried parsley)

Directions:

1. Pre-heat the oven to 375.

2. Toss the radish or turnip cubes with melted coconut oil and salt.

3. Bake for 30 - 35 mins, flip the pieces about half way through.

4. Take out of the oven and toss with pepper and parsley to serve.

Recipe Source:

This recipe is inspired by Peel with Zeal. Link: https://www.peelwithzeal.com/roasted-watermelon-radishes/

Other tips:

• Versatile: Radishes are really one of my winter stable vegetables. They come in many colors, and they are very versatile to cook. You can simply roast them with salt and pepper, and Voila! It is a very good side dish.