- 2-1/4 pounds radishes, trimmed and quartered (about 6 cups)
- 3 tablespoons olive oil
- 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Preheat oven to 425°. Toss radishes with remaining ingredients. Transfer to a greased 15x10x1-in. pan.
- Roast until crisp-tender, about 30 minutes, stirring once.
2/3 cup: 88 calories, 7g fat (1g saturated fat), 0mg cholesterol, 165mg sodium, 6g carbohydrate (3g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1-1/2 fat.