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Recipe Category: Chili
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Ingredients
Yield: 4 servings
- 2 tablespoons (30 ml) low-sodium tamari or coconut aminos
- 2 tablespoons (30 ml) extra-virgin olive oil
- 2 teaspoons chili paste or Sriracha sauce
- 2 teaspoons granulated sweetener
- 1 pound (454g) radishes
- 2 tablespoons (20g) sesame seeds
- 2 scallions (green parts only), sliced
Method
- Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment paper
- In a small bowl, whisk together the tamari, olive oil, chili paste, and sweetener
- Trim and quarter the radishes and put them in a medium-sized mixing bowl
- Pour the tamari mixture over the radishes and toss to coat
- Spread the radishes on the lined baking sheet and pour any remaining sauce from the bowl over them
- Bake for 30 minutes, until tender
- Toss with the sesame seeds and sliced scallions
- Transfer to a serving dish or divide among 4 plates to serve
- Refrigerate in a tightly sealed container for up to 3 days
- To reheat – Spread on a rimmed baking sheet lined with parchment paper and heat in a preheated 300°F (150°C) oven for about 5 minutes, until warmed through
Nutritional Info. 112 calories – 9.8g fat – 2.5g protein – 4.9g total carbs – 2.2g net carbs
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