Roasted Spring Radishes & Potatoes with Lemon Dill Dressing

Roasted Spring Radishes & Potatoes with Lemon Dill Dressing

Roasted Spring Radishes & Potatoes with Lemon Dill Dressing


Spring has sprung when we see bright, crunchy radishes at the market. Taste the different flavor of roasted radishes paired with immune-boosting potatoes, sunflower seeds and lemon juice.

  • Potatoes and radishes are a good source of vitamin C.

  • Sunflower seeds provide vitamin E.

Serves 6

Heat the oven to 400°F. Arrange 1 lb whole baby potatoes and 2 bunches whole radishes (round or French breakfast radishes) on a large lined sheet pan. Drizzle with 1 Tb olive oil. Roast for 40 minutes or until the vegetables can be easily pierced with a fork. In a small bowl, whisk together 1 Tb olive oil, 1 tsp Dijon mustard, the juice of 1/2 lemon, 2 Tb chopped fresh dill and 1/2 tsp salt. Pour the dressing over the potatoes and radishes in a serving bowl. Garnish with ¼ cup sunflower seeds and freshly ground black pepper to taste. Serve with a side of sautéed radish greens.

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