Ultimate Side: Roasted Radish and Corn https://3fm1bd1tbjvmfqt9x2kb6lv2-wpengine.netdna-ssl.com/wp-includes/js/jquery/jquery.min.js?ver=3.5.1 https://3fm1bd1tbjvmfqt9x2kb6lv2-wpengine.netdna-ssl.com/wp-includes/js/jquery/jquery-migrate.min.js?ver=3.3.2 https://3fm1bd1tbjvmfqt9x2kb6lv2-wpengine.netdna-ssl.com/wp-content/plugins/jetpack/_inc/build/related-posts/related-posts.min.js?ver=20201207 https://3fm1bd1tbjvmfqt9x2kb6lv2-wpengine.netdna-ssl.com/wp-content/themes/born-fitness/assets/vendor/slick/slick.min.js?ver=1.6.0 Skip to content
Yields: 2-3 servings
Ingredients
- 6-12 red radishes, halved or quartered
- 1 cob of corn, previously cooked and kernels removed
- 1 tablespoon olive oil
- Salt and pepper
Directions
- Preheat oven to 350 degrees.
- Line a baking sheet with foil. Place radishes on sheet.
- Drizzle with olive oil, salt, and pepper.
- Roast for 20-25 minutes (or until tender enough can poke with a fork).
- Remove from oven to add corn.
- Return radish and corn mixture to oven for another 2 minutes.
- Serve it up.
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