Roasted Watermelon Radishes with Lemon and Herb
Lemon and parsley top off a simple no-fail roasted radish recipe.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 4 servings
- 1 lb watermelon radishes, trimmed and quartered
- 2 T coconut oil
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, finely chopped
- 1 lemon, zested
Preheat oven to 375F.
Toss cut radishes with melted oil and salt on a sheet pan.
Roast 30 minutes, tossing halfway through, until slightly browned.
Toss radishes with pepper, parsley and lemon zest.
- To quickly melt the oil, scoop onto sheet pan and place in oven 1 minute.
- AIP Compliant: Omit black pepper.