Roasted Radishes & Potatoes W/ Cinnamon & Shallots – a delicious recipe with olive oil +, potatoes, radishes, shallot, cinnamon, rosemary. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Pre-heat oven to 400f degrees. Chop potatoes and radishes into similar bite-sized pieces. Coat with olive oil in a bowl by hand using 1 tbsp of oil, salt and pepper.
2
Line a baking sheet with parchment paper and spread the potatoes and radishes across in a single layer. Bake for approximately 30 minutes until browned (toss around once mid-way through baking to get all sides).
3
A few minutes before removing radishes and potatoes, start working on the shallots. Thinly slice shallots and add to the 4 tsp of oil in a small pan on your stove, saute over medium-low heat until slightly brown (don't burn!). Add chopped rosemary to the oil and turn off heat.
4
When potatoes and radishes are ready, place back into the bowl and add the shallots, oil and rosemary on top and toss with two spoons to coat the potatoes and radishes.
5
Top with cinnamon and toss once more. Plate!
122
kcal
Calories
4
g
Fat
20
g
Carbs
2
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 tablespoon olive oil + 4 tsp, 4 large blue potatoes, 4 radishes, 1 large shallot, and more.
Yes, Roasted Radishes & Potatoes W/ Cinnamon & Shallots falls under the General 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.
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