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Salad with Roasted Radishes, Roasted Shallots and Shrimp

Salad with Roasted Radishes, Roasted Shallots and Shrimp

I roast vegetables all the time in my countertop oven: beetsshallots, cipollinis, peppers, cauliflower, leeks, tomatoes, sprouts, Jerusalem artichokes - you name it, it seems I've roasted them. I just toss them in some oil (and herbs, sometimes), set the oven at 425º and roast them from 30 to 60 minutes, depending on how big the individual pieces are. But I never thought to roast radishes until this spring. The early radish crop is among the most colorful of the vegetables on offer from our local farms so I kept coming home with them – sometimes several bunches – which led to thoughts about what I could do with them that I hadn't done before. 

Of course, no sooner had I roasted a bunch and decided they were blogworthy did I find that I'm not the first to think of this, and that in fact it's a trend that was highlighted in the New York Times just a month ago. Kalyn, by the way, is always in front of the curve: she blogged about them three years ago!

How do they taste? Sweet, and softer to the tooth, but there's still a hint of the classic radish bite. I didn't obscure the taste with lemon, garlic or a heavy dose of herbs because I wanted to keep the radish in my salad while bringing in something new. 

This salad was built around the radishes, but also included roasted shallots, fresh cherry tomatoes, mixed spring greens (including some colorful and tender baby beet greens) and a few grilled shrimp. A simple vinaigrette, passed at the table, made this a wonderful accompaniment to some pan-seared filets mignon and a crusty baguette. 

As you might expect, this salad fits nicely in a low-carb diet for glucose control, as well as in calorie-controlled regimens, at only 12 grams of carbohydrates and 135 calories per serving. 

Salad with Roasted Radishes, Roasted Shallots and Shrimp

Serves 2

Print recipe only.


  • 1 bunch radishes, trimmed of leaves and roots
  • 6 - 8 shallots, unpeeled
  • 1 tablespoon olive oil
  • 8 large shrimp, grilled or pan-seared
  • 8 ounces mixed spring greens, washed and dried
  • 10 cherry tomatoes, halved
  • Salt, pepper, vinaigrette – at table for diners to add if desired


Preheat oven to 425º. 

1. Place radishes and shallots in an oven-proof dish and add the olive oil. Toss to coat vegetables with oil. Place dish in the preheated oven and roast for about 25 minutes. 

2. Halve the roasted radishes and peel the roasted shallots. 

To serve, arrange the greens on serving plates. Add the radishes, shallots, shrimp and tomatoes and serve with salt, pepper and vinaigrette at the table for diners to add as desired.

Nutritional Estimate: 2 Servings. Per serving: 135 Calories; 12 g Total Carbs; 3 g Dietary Fiber; 4 g Sugars; 7 g Fat; 36 mg Cholesterol; 83 mg Sodium; 7 g Protein. Weight Watchers: 3 points.

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Your counter-top oven- is it a turbo oven? I have one of those and I am learning how to use it. I love radishes and like you have never thought of roasting them. I think we will have this for dinner tonight. Thanks a bunch.

Hi Julie...My countertop oven is a DeLonghi - basically just a toaster oven, but it's large enough to hold a medium-sized roasting pan, it heats to temperature quickly and uses less energy than my wall oven, so I use it often for small to medium oven tasks.

Enjoy the radishes!

This is the second recipe I've seen with roasted radishes lately. They really are tasty aren't they? Your photo looks delicious; now I can't wait for my garden radishes to be ready.

Just a "fan letter" to appreciate your creative, intelligent blog. I have a substantial folder of food ideas from the web, and it is on its way to having a preponderance of your recipes. I also appreciate the attention to nutritional values. I hope readers' feedback makes you feel it is worth keeping it up. Thank you.

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