Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
Ingredients
1 tbsp organic miso (mellow white or chickpea)
2 tsp organic tamari (reduced-sodium or coconut aminos)
2 tsp apple cider vinegar
2 tsp maple syrup (or date paste, link in Chef’s Notes)
2 cups red radishes (leaves and stems removed, quartered)
1 tbsp cilantro (minced)
Directions
1Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
2Mix the miso, tamari, apple cider vinegar and maple syrup, or date paste, in a medium size bowl.
3Add the quartered radishes and mix until coated.
4Spread the radishes out evenly on the parchment-lined baking sheet and bake for 20 minutes, tossing halfway through.
5Remove from the oven and sprinkle with cilantro, if desired.
Chef's Notes
Substitutions
Instead of cilantro, sprinkle it with chives or green onions.
Sugar-free
Use date paste in place of maple syrup.
Prep Ahead
Quarter the radishes the day before preparing this dish and store in an airtight container in the refrigerator.
Make the miso paste ahead of time and store in an airtight container for up to 3 days before making the recipe.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Ingredients
1 tbsp organic miso (mellow white or chickpea)
2 tsp organic tamari (reduced-sodium or coconut aminos)
2 tsp apple cider vinegar
2 tsp maple syrup (or date paste, link in Chef’s Notes)
2 cups red radishes (leaves and stems removed, quartered)
1 tbsp cilantro (minced)
Directions
1Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
2Mix the miso, tamari, apple cider vinegar and maple syrup, or date paste, in a medium size bowl.
3Add the quartered radishes and mix until coated.
4Spread the radishes out evenly on the parchment-lined baking sheet and bake for 20 minutes, tossing halfway through.
5Remove from the oven and sprinkle with cilantro, if desired.
