Roasted Korean Radish Recipe

Name: Roasted Korean Radish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Korean radish, peeled and cut into 1/2-inch squares; 2 turnips, peeled and cut into 1/4-inch squares; 1 large parsnip, peeled and cut into 1-inch pieces; 2 large cloves garlic, thinly sliced; 1/4 cup soy sauce; 1/4 cup sesame oil; 1 tablespoon olive oil; 1 teaspoon freshly ground black pepper; 1/4 teaspoon salt; 1/8 teaspoon red pepper flakes; 4 slices bacon, sliced into 1/4-inch strips; 2 2-inch fresh thyme sprigs

Servings: persons

1 Korean radish, peeled and cut into 1/2-inch squares
2 turnips, peeled and cut into 1/4-inch squares
1 large parsnip, peeled and cut into 1-inch pieces
2 large cloves garlic, thinly sliced
1/4 cup soy sauce
1/4 cup sesame oil
1 tablespoon olive oil
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
4 slices bacon, sliced into 1/4-inch strips
2 2-inch fresh thyme sprigs

1
Preheat oven to 420 degrees F (215 degrees C).
2
Place half the radish, turnips, parsnip pieces, and garlic in a gallon-size resealable plastic bag. Add soy sauce, sesame oil, olive oil, black pepper, salt, and red pepper flakes. Add remaining radish, turnips, parsnip, and garlic. Seal bag and mix to coat well. Let vegetables marinate on one side, about 10 minutes. Turn bag over and continue marinating, about 10 minutes more.
3
Pour marinated vegetables into a 1 1/2-inch deep baking pan; spread them into an even layer. Spread bacon and thyme evenly over the top.
4
Roast in the preheated oven until tender, about 55 minutes. Remove from oven, stir, and continue roasting until browned, about 15 minutes more.

461

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 Korean radish, peeled and cut into 1/2-inch squares, 2 turnips, peeled and cut into 1/4-inch squares, 1 large parsnip, peeled and cut into 1-inch pieces, 2 large cloves garlic, thinly sliced, and more.

Yes, Roasted Korean Radish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Korean Radish

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