Pinto Bean & Veggie Green Enchilada Bake

We’re big fans of enchiladas (SO satisfying and flavorful), but we know we’re not the only ones who’ve faced the tragedy of corn tortillas cracking when you try to roll them. Not anymore, friends! The ultimate weeknight enchiladas are here — in cassero…

Pinto Bean & Veggie Green Enchilada Bake

We’re big fans of enchiladas (SO satisfying and flavorful), but we know we’re not the only ones who’ve faced the tragedy of corn tortillas cracking when you try to roll them. Not anymore, friends! The ultimate weeknight enchiladas are here — in casserole form! 

This green enchilada casserole is saucy, savory, hearty, and full of veggies and plant-based protein.

Pinto Bean & Veggie Green Enchilada Bake from Minimalist Baker →

Roasted Radishes

Roasted radishes are a simple, elegant, and eye-catching side dish with a mild, slightly sweet flavor. Easy and delicious!

The post Roasted Radishes appeared first on Budget Bytes.

Radishes are one of the most stunning vegetables, IMHO, with their scarlet red exterior and snow-white flesh. But aside from a few thin slices on a taco or salad, I never really enjoyed radishes until I tried them roasted. Roasted radishes have a completely different flavor from fresh radishes, and they’re such a simple and elegant side dish. So if you’re looking for something new to serve with dinner, put roasted radishes on your list!

overhead view of roasted radishes on the baking sheet.

Radishes are in season in the spring, so let’s take full advantage of this gorgeous vegetable while they’re fresh and inexpensive!

What do Roasted Radishes Taste Like?

Unlike the spicy bite of fresh radishes, roasted radishes have a mild, slightly sweet, and fairly neutral flavor. Imagine a slightly sweeter potato, with a smooth, soft, and dense texture. Because their flavor is subtle, they make a great blank slate for any flavors you’d like to add in the way of spices or dressing after roasting.

How to Season Roasted Radishes

I kept the seasoning for this recipe super simple with just salt, pepper, and some garlic powder to add depth. I also garnished with parsley, although that’s not really needed for flavor. But there are so many other ways you can season your roasted radishes.

You can add different spices and herbs before roasting. Try rosemary, lemon, steak seasoning, dill, or Italian seasoning. You can also top your roasted radishes with a dressing after they’re roasted. Try a light drizle of Italian dressing, a simple vinaigrette, or Lemon Tahini Dressing.

What to Serve with Roasted Radishes?

Roasted vegetables of any kind are my favorite side dish to serve with dinner because they’re mostly hands-off and they’re so simple that you don’t even really need a recipe. Because roasted radishes are so neutral in flavor, they’ll pair will with just about any dinner (and they’ll add a nice pop of color to your plate).

You could serve them with a simple pan-seared chicken breast and a side salad, serve them alongside a burger instead of fries, or pair them with roasted meat, like Brown Sugar Roasted Pork Loin.

Overhead view of a bowl full of roasted radishes.
Overhead view of a bowl full of roasted radishes.

Roasted Radishes

Roasted radishes are a simple, elegant, and eye-catching side dish with a mild, slightly sweet flavor. Easy and delicious!
Course Dinner, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 84kcal
Author Beth – Budget Bytes

Ingredients

  • 2 lbs. radishes $3.38
  • 1.5 Tbsp olive oil $0.24
  • 1/2 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/4 tsp garlic powder $0.02
  • 1 Tbsp chopped parsley (optional garnish) $0.05

Instructions

  • Preheat the oven to 400ºF. Trim the stems or any extra long roots from the radishes. Rinse the radishes well in a colander.
  • Slice the radishes in half and place them on a large baking sheet (line the baking sheet with parchment paper for easy cleanup, if desired).
  • Drizzle the olive oil over the radishes, then add the salt, pepper, and garlic powder. Toss the radishes until they're coated in oil and seasoning.
  • Transfer the seasoned radishes to the oven and roast for about 40 minutes, or until they're golden brown and tender, stirring once halfway through. Total roasting time will depend on the size of your radishes.
  • Taste the radishes and adjust the salt or other seasonings to your liking. Top with fresh chopped parsley for garnish, if desired.

Nutrition

Serving: 0.75cup | Calories: 84kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Sodium: 380mg | Fiber: 4g
close up side view of a bowl of roasted radishes.

How to Make Roasted Radishes – Step by Step Photos

Trimmed radishes in a colander.

Preheat the oven to 400ºF. While the oven is heating, prepare 2 lbs. radishes. Trim the stems and any extra long roots (if desired, they can be eaten). Wash the radishes well, removing any dirt or debris.

oil being drizzled over the radishes on a baking sheet.

Slice the radishes in half, then place them on a large baking sheet (line with parchment for easy cleanup, if desired). Drizzle 1.5 Tbsp olive oil over the radishes.

seasoned radishes on the baking sheet.

Season the radishes with ½ tsp salt, ¼ tsp freshly cracked pepper, and ¼ tsp garlic powder. Toss the radishes until they are coated in oil and seasoning.

roasted radishes on the sheet pan.

Roast the radishes in the preheated 400ºF oven for about 40 minutes, or until golden brown and tender, stirring once halfway through. The side of the radish facing down will have the most browning. Compare this photo (before stirring) to the one below (after one last stir).

Roasted radishes garnished with chopped parsley.

Give the radishes a taste and adjust the salt or other seasonings to your liking. Sprinkle chopped parsley over top for garnish, if desired.

overhead view of a bowl full of roasted radishes.

Love Roasted Vegetables? Try These Recipes:

The post Roasted Radishes appeared first on Budget Bytes.

Simple Radish Salad

This radish salad is a deliciously fresh way to use this crisp veggie! Mix it with cucumber, chickpeas and a…

A Couple Cooks – Recipes worth repeating.

This radish salad is a deliciously fresh way to use this crisp veggie! Mix it with cucumber, chickpeas and a quick dressing.

Radish Salad

Got a bunch of radishes? Try this Fresh Radish Salad! It’s a great way to use this crisp, peppery veggie for lunches and as an easy side dish. Throw together the radishes with crunchy cucumber, chickpeas, olive oil and vinegar it makes a delightfully zingy mix. This vegetable can be rather spicy in large quantities, but this salad has just the right proportions to highlight its refreshing flavor. This recipe perfect in spring when radishes abound, but it works any time of the year!

Looking for a green salad with radishes? Go to Radish Gorgonzola Salad.

Ingredients in this radish salad

This cucumber radish salad is simple and straightforward, pairing this peppery vegetable with a few crunchy veggies. The chickpeas add protein to make the salad more filling, adding a contrasting softer texture. We’re radish fans over here, and this salad is just the right way to highlight them. Here’s what you’ll need for this salad:

  • Canned chickpeas
  • Radishes
  • Red bell pepper
  • English cucumber
  • Olive oil
  • Red wine vinegar
  • Dried dill
  • Fresh herbs, like fresh parsley, chives, dill, basil, mint, or oregano
  • Salt and pepper

All you have to do? Chop the veggies and mix them with the oil, vinegar and seasonings. It’s a fresh, filling salad that works for lunches or for entertaining. Speaking of, here are some notes on the olive oil and vinegar quantities based on how you’re planning to use the salad.

Radish salad

Olive oil & vinegar quantities

You can flex the olive oil and vinegar quantities in this radish salad based on how you’re planning to use it. Here’s what to note:

  • Use less oil and vinegar if eating right away. Make it to eat for lunch right away, and you can get away with ½ tablespoon oil and vinegar. It tastes great right when you mix it up.
  • Use more if storing it refrigerated or making for a party. Use 1 tablespoon each oil and vinegar and it makes more of a marinated salad texture. This is best here because it can dry out in the fridge or as it sits.

Make a double batch for a party

This radish salad makes enough for 4 side dish servings, great for spring or summer meals on the patio. But want to make a large batch for a party, pitch-in, or picnic? Make a double batch! You’ll want to use the larger quantity of oil and vinegar for the party size, which will be 2 tablespoons each oil and vinegar. Click the 2x button in the recipe below.

Mix-ins and variations

Want to add flair to this radish salad? Here are a few ways to vary it up:

Radish salad

Ways to serve radish salad

This radish salad is ultra versatile: it works for lunches, as a side dish, or for picnics or potlucks. Here are some ideas:

More radish recipes

Love spicy radishes? Here are a few more top radish recipes we love:

This cucumber radish salad recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Radish Salad

Simple Radish Salad


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 small or 2 large

Description

This radish salad is a deliciously fresh way to use this crisp veggie! Mix it with cucumber, chickpeas and a quick dressing.


Ingredients

  • 15-ounce can chickpeas (or 1 ½ cups cooked)
  • 8 small or 5 large radishes, sliced (¼ cup)
  • ¼ cup red bell pepper, diced
  • ¼ cup English cucumber, diced
  • ½ tablespoon olive oil*
  • ½ tablespoon red wine vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon dried dill
  • 1 to 2 tablespoons chopped fresh herbs (like fresh parsley, chives, dill, basil, mint, or oregano), optional
  • Fresh ground black pepper
  • Optional add-in: feta cheese crumbles

Instructions

  1. Drain and rinse the chickpeas.
  2. Slice the radishes. Dice the bell pepper. Dice the cucumber (peel it if you’re using a standard cucumber, but English cucumber doesn’t need to be peeled).
  3. In a bowl, mix together the chickpeas, radishes, bell pepper and cucumber with the olive oil, red wine vinegar, kosher salt, fresh ground black pepper, dried dill, and chopped herbs. (If making to refrigerate or for a party where it will sit out, you can use up to 1 tablespoon each vinegar and olive oil.) Taste and add additional salt as desired. Stores refrigerated up to 3 days; you may want to add a pinch or two more salt after refrigeration to refresh the flavors.

Notes

*If making for a party, make a double recipe (use the 2x button).

  • Category: Side dish
  • Method: No cook
  • Cuisine: Salad
  • Diet: Vegan

Keywords: Radish salad, radish salad recipe

A Couple Cooks - Recipes worth repeating.

Easy Chicken Tortilla Soup (Instant Pot Friendly!)

This delicious new recipe was a reader request, and since we love Instant Pot meals, it needed to happen! Our inspired version of this traditional Mexican dish is easy to prepare and nutrient-packed — but with all the classic flavors you know and love….

Easy Chicken Tortilla Soup (Instant Pot Friendly!)

This delicious new recipe was a reader request, and since we love Instant Pot meals, it needed to happen! Our inspired version of this traditional Mexican dish is easy to prepare and nutrient-packed — but with all the classic flavors you know and love. It’s smoky, spicy, perfectly brothy, and undeniably comforting! 

With just 1 pot required, this soup comes together in no time but is incredibly flavorful, not to mention satisfying and nourishing!

Easy Chicken Tortilla Soup (Instant Pot Friendly!) from Minimalist Baker →

Romaine Lettuce Salad with Green Goddess

This romaine salad is simple and stunning! It pairs the refreshing lettuce with creamy Green Goddess dressing and crunchy breadcrumbs.…

A Couple Cooks – Recipes worth repeating.

This romaine salad is simple and stunning! It pairs the refreshing lettuce with creamy Green Goddess dressing and crunchy breadcrumbs.

Romaine Salad

We’re always on the hunt for a great salad around here, and this one is simple and stunning. Try this refreshing Romaine Salad! The electric green of the romaine leaves, pale green dressing and delicate pink radishes have a fresh monochrome effect tastes as good as it looks. The Green Goddess takes it over the top, slathering it all in herby, savory creaminess. To take it over the top, sprinkle with crunchy breadcrumbs, an ingenious alternative to croutons. Great as a spring salad or in any season, you’ll be head over heels (we were).

Ingredients in this romaine salad

No matter how many salad recipes we make, we’re always on the lookout for those easy, go-to recipes that are versatile enough to pair with loads of meals. This romaine lettuce salad is that: a quick 5 minute dressing and a handful of components make salad magic. Here’s what you’ll need:

  • Romaine hearts or a mix of hearts and dark green leaves
  • Radishes
  • Shallot
  • Green Goddess Dressing
  • Italian panko
  • Parmesan shavings
Romaine lettuce

For the dressing: a lighter Green Goddess

This Green Goddess dressing is a revelation: once you try it, it will become one of those go-to recipes you keep in your back pocket. This deliciously creamy dressing features loads of fresh herbs and optional anchovies for savory notes (just like a good Caesar dressing). Here are a few things that stand out about this dressing:

  • Uses Greek yogurt instead of sour cream. Classic Green Goddess dressing is made with sour cream, but this one uses Greek yogurt as a great stand in! It has less calories than the standard, making it a solid healthy dressing for your repertoire. It also brings in extra tangy notes.
  • It takes just 5 minutes! Throw it all in a blender and whiz it up. It’s quick and easy for big flavor that’s loads better than store-bought.
Romaine lettuce salad

Italian Panko stands in for croutons

The best innovation for replacing croutons? Breadcrumbs on a salad! Lately we’ve been topping all our salads with a sprinkle of panko. It brings a crunchy texture that spreads out into every bite, and it’s so easy (and very shelf stable). Here are some notes on panko and Italian panko:

  • Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. It has a crunchy texture which is more satisfying on salads (breadcrumbs are much finer with almost a sand-like texture).
  • “Italian” means herbs and salt are added. You should be able to find Italian panko or panko easily at your local grocery store.
  • Only have plain panko? Mix ½ cup panko with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme).

And that’s it! We hope you love this romaine lettuce salad as much as we do: let us know in the comments below what you think of it.

Romaine Salad

More salad recipes

This romaine salad is one of our top salad recipes to pair with meals because it’s so versatile! Here are a few more favorites:

This romaine lettuce salad is…

Vegetarian. For gluten-free, use gluten-free panko or croutons. For vegan, plant-based and dairy-free, omit the Parmesan shavings and use Cilantro Sauce as a dressing.

Print
Romaine Salad

Romaine Lettuce Salad with Green Goddess


Description

This romaine salad is simple and stunning! It pairs the refreshing lettuce with creamy Green Goddess dressing and crunchy breadcrumbs.


Ingredients

  • 2 romaine hearts (about 8 cups chopped)
  • 2 radishes, thinly sliced
  • 1 shallot, thinly sliced
  • ½ cup Green Goddess Dressing (or Cilantro Sauce for vegan)
  • ¼ cup Italian panko*
  • Parmesan shavings, for garnish (optional)

Instructions

  1. Chop the romaine hearts. Thinly slice the radishes and shallot.
  2. Make the Green Goddess Dressing.
  3. Place the romaine on salad plates or a large platter. Top with the sliced radishes, shallot, and Parmesan cheese shavings. Drizzle with dressing and sprinkle with Italian panko.

Notes

*Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. It has a crunchy texture which is more satisfying on salads (breadcrumbs are much finer with almost a sand-like texture). “Italian” means herbs and salt are added. You should be able to find Italian panko or plain panko easily at your local grocery store (often they also sell gluten-free). If all you have is plain panko, you can season it: mix ½ cup panko with ⅛ teaspoon kosher salt and ½ tablespoon Italian seasoning (or 1 teaspoon dried oregano and ¼ teaspoon each dried basil and thyme).

  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No Cook
  • Cuisine: Salad

Keywords: Romaine salad, romaine lettuce salad

A Couple Cooks - Recipes worth repeating.

How to Make a Vegan “Charcuterie” Board

It’s party time, friends! We don’t know about you, but nothing says “party” to us more than an abundance of delicious, beautiful, and satisfying snacks — and nothing says “snacks” better than a charcuterie board!
When crafting this delectable display, …

How to Make a Vegan “Charcuterie” Board

It’s party time, friends! We don’t know about you, but nothing says “party” to us more than an abundance of delicious, beautiful, and satisfying snacks — and nothing says “snacks” better than a charcuterie board!

When crafting this delectable display, we made sure to hit all the marks (salty, sweet, savory, and spicy!) while keeping it super versatile and approachable.

How to Make a Vegan “Charcuterie” Board from Minimalist Baker →

Creamy Summer Salad (with Crispy BBQ Chickpeas)

What started as a summer panzanella salad magically morphed into the most zingy, fresh, delicious, creamy summer salad on the block. We swapped bread croutons for super flavorful Crispy BBQ Chickpeas (optional but recommended), which add plenty of plan…

Creamy Summer Salad (with Crispy BBQ Chickpeas)

What started as a summer panzanella salad magically morphed into the most zingy, fresh, delicious, creamy summer salad on the block. We swapped bread croutons for super flavorful Crispy BBQ Chickpeas (optional but recommended), which add plenty of plant-based protein and fiber. And we skipped the greens and went straight for a rainbow of fresh chopped veggies and fresh pineapple for maximum flavor.

The dressing is shockingly simple and delicious: Just lime juice, tahini, coconut aminos, salt, and pepper.

Creamy Summer Salad (with Crispy BBQ Chickpeas) from Minimalist Baker →

Crispy Tofu Lettuce Wraps with Peanut Sauce

In the spirit of spring, we wanted to create some light and simple yet satisfying entrées, and the first idea to come to mind was tofu lettuce wraps!
We’ve tried preparing tofu just about every which way, but have settled on this new-and-improved crisp…

Crispy Tofu Lettuce Wraps with Peanut Sauce

In the spirit of spring, we wanted to create some light and simple yet satisfying entrées, and the first idea to come to mind was tofu lettuce wraps!

We’ve tried preparing tofu just about every which way, but have settled on this new-and-improved crispy method as our favorite. Think next-level crispy tofu with tons of flavor that pairs incredibly well with fresh lettuce cups and spring veggies. The best part?

Crispy Tofu Lettuce Wraps with Peanut Sauce from Minimalist Baker →

Spring Buddha Bowl with Quinoa & Lemony White Beans

If you love Buddha bowls like we do, this is the perfect one to make to celebrate spring’s arrival. It’s fresh, colorful, satisfying, and so very delicious. We tested many iterations until we got just the right flavor balance and feel confident you’ll …

Spring Buddha Bowl with Quinoa & Lemony White Beans

If you love Buddha bowls like we do, this is the perfect one to make to celebrate spring’s arrival. It’s fresh, colorful, satisfying, and so very delicious. We tested many iterations until we got just the right flavor balance and feel confident you’ll fall in love with this bowl!

Fluffy quinoa pairs perfectly with lemony marinated white beans, massaged kale salad, zesty herbed bean dip, our new favorite Green Goddess Dressing, and (optional but recommended) quick-pickled vegetables for a tangy crunch.

Spring Buddha Bowl with Quinoa & Lemony White Beans from Minimalist Baker →