A low carb and super tasty side dish, Roasted Miso Glazed Radishes (Asian Style) pairs perfectly with Seared Tuna With Dragon Fruit Salsa or Crispy Sesame Tofu… The miso glaze requires a few traditional Japanese ingredients, and the radishes cook in half the time of other root veggies!
Focus ingredient: Radishes
I LOVE radishes – the crunch and the bit of peppery flavor add pizazz to tacos, salads, and more. I love them plain or with European butter and sea salt. (Yes, that is a “thing”) 🙂 It took me some time to warm up to the idea of cooking this vegetable. Preconceived notions perhaps?
Radishes are a root from the Brassica family and are a cousin to the cabbage. Scratching my head emoji needed here. 😀 I don’t taste a connection, but I trust my sources! You may be surprised to know that radishes contain a good amount of Vitamin C, as well as smaller amounts of other important vita
mins and minerals. Radishes are a good source of dietary fiber. For more on nutrition information of radishes, see What are Radishes Good For?.
My inspiration for Roasted Miso Glazed Radishes was twofold: 1. Gorgeous multi-colored radishes at my farmers market. 2. My friend Jennifer Stewart of Take Two Tapas’ Crispy Roasted Garlic Radishes. Rarely do I find radishes with really nice greens, and I love color in my food! I used some of the lovely greens in the dish, and I’ve got a zip bag full for a planned fermented radish greens.
Making Roasted Miso Glazed Radishes
The most time consuming part of this dish is breaking down the radishes. I wanted to include greens (we love greens at Andersen casa!), so I cut the greens from the radishes, then carefully cut any bad spots (ie. soft rot). Clearly you can see that I had beautiful greens, and this is not always the case! I had enough “good” greens to bag the rest up to ferment them.
Scrub the radishes. Root vegetables can hide a lot of dirt. 😯 Drizzle with a little olive oil (about 1 tablespoon), and use your hands to coat the radishes. Lay them out on a baking sheet or oven proof serving dish. Pop them in a 400° oven. After 10 minutes, stir in the miso sauce and chopped greens (if using). When the radishes have some golden edges, they’re done. Depending on size, it will take about 20 minutes total. I cut my larger radishes in two.
Given that my husband and I are trying to lose the “middle-aged bulge,” we are watching our carbs. I find these Roasted Miso Glazed Radishes provide much of the satisfaction of other root vegetables with fewer calories and lower in carbohydrates at only 3 g per serving (7 radishes). Sounds like a win/win right?
- 2 bunches radishes (with their greens if possible)
- 6 shallots, paper skin removed (cut large ones in half lengthwise)
- 1 tablespoon olive oil, to drizzle
- sea salt/fresh ground pepper
- 2 tablespoon light miso paste, (confirm if gluten free)
- 1 tablespoon tamari, (confirm if gluten free)
- 2 tablespoons mirin
- 2 teaspoons sesame oil
- 1 teaspoon sriracha, more or less to taste
- Preheat oven to 400 degrees (375 convection).
- As described in the post, remove greens from the radishes, and wash everything thoroughly. Remove any bad spots on the greens if using.
- Coarsely chop the prepared greens. Cut any large radishes in half lengthwise.
- Drizzle the olive oil over the radishes, and season lightly with sea salt and pepper. The glaze adds more saltiness. Use your hands to combine well. Place on a baking sheet or casserole in a single layer, and into the hot oven.
- Roast 10 minutes. Stir in the miso glaze and the radish greens if using. Cook an additional 10 minutes +/- until the radishes have some nice caramelization.
- Remove from the oven and enjoy!
Macronutrients (approximation from MyFitnessPal): 100 calories; protein 3 g; carbohydrates 21 g; fat 4 g.
Amount Per Serving: Calories: 100 Total Fat: 4g Carbohydrates: 21g Protein: 3g
The night of the photo shoot, we served Roasted Miso Glazed Radishes with Seared Tuna with Dragon Fruit Salsa, and charred shishito peppers (I used the same miso sauce). It was a fabulous and
low carb meal!