Fit Food: Nutrient-rich Radishes

Peppery radishes add interesting fl avor and texture to relish trays and burgers. Try adding radishes to stir-fry or thinly slice and saute them in sauces or bean or pasta dishes. These crunchy veggies are a cousin to cabbage and boast high amounts of vitamin C, fiber and potassium, and they can aid digestion.

• Look for – radishes that are smooth. If green tops are still attached, look for bunches with fresh, unwilted leaves.
• To store – remove radish greens (they are edible) and place whole radishes

Thyme Roasted, Tasty!

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Nutrition facts per serving (about ½ cup): calories 85; total fat 4 g; saturated fat 0 g; carbs 2 g; dietary fiber 1 g; sugar 1 g; sodium 138 mg, protein 0 g

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Bring a new side dish to Sunday dinner. Roasted radishes are colorful, juicy and so easy to make — and they can add an exciting pop of flavor to update your veggie routine. Makes eight servings.

INGREDIETNS :

• 1 pound fresh red radishes
• 2 tablespoons canola oil
• 1 teaspoon dried thyme
• ½ teaspoon coarse salt
• ¼ teaspoon black pepper

DIRECTION :

Preheat oven to 450 degrees. Trim top and stem ends off radishes. Slice radishes in half and place in a bowl. Add oil, thyme, salt and pepper; toss until radishes are lightly coated. Transfer to a baking sheet and roast in oven for 10 to 12 minutes. Serve warm.