Roasted Radish Salad

By Bailey1_

Ingredients

• Phase 3, Serves 6
• 1 1/2 lbs. radishes (any kind or a mixture)
• 3 Tbls. olive oil
• 1/4 cup apple cider vinegar
• 1 tsp. sugar-free dijon mustard (or sugar-free yellow mustard)
• 2 Tbls. chopped fresh parsley
• 2 Tbls. chopped fresh dill
• 3 green onions, thinly sliced
• 1/2 lemon, juiced
• Pinch stevia or xylitol, to taste
• Salt/pepper to taste

Details

Servings 1
Adapted from us-mg6.mail.yahoo.com

Preparation

Step 1

Preheat oven to 425 degrees.Preheat a large baking sheet.
Trim radishes. Slice larger radishes in half. In a large bowl, toss radishes with 2 Tbls. of the oil. Spread on the preheated baking sheet and roast for 30 minutes, stirring once. You want the radishes tender and beginning to brown, but not mushy, so check them at about 25 minutes.

Meanwhile, combine the remaining 1 Tbls. of oil with the herbs, mustard, vinegar, green onions and lemon. When radishes are done, allow to cool slightly, then toss with vinaigrette. Add sea salt, fresh pepper and stevia to taste. Serve warm or refrigerate and serve chilled.