Consider the Color of Your Side Dishes
No, it is not going overboard if you incorporate red and green into everything. Ok, maybe it's best incorporated as accents throughout the home. When it comes to food, though, we have a short period of time to pack in as many holiday color combos as possible. Candy and pastries are typical canvasses for fun color combinations, but we have a few more weeks to indulge, and it's important to treat December as a marathon and not a sprint.
That means I'm amping up our veggie consumption, and workouts, to earn those cookies for dessert each night. I don't want to lose too much ground this winter, but want to feel as festive as possible. Tonight, I roasted radishes for the first time, and threw in some chopped green peppers to serve as a side with our dinner. I was shocked at how well it turned out! I'm not used to cooking radishes (I'm 99.9% sure I've only eaten them cold), but this was very good. I definitely recommend it as a side a few times this month. Your taste buds will thank you, and your waistline will show its appreciation by not completely doubling in size. 😉
Garlic-Ranch Roasted Radishes and Green Pepper
2 servings
4 oz. radishes, cleaned and quartered
½ green bell pepper, chopped
1 T dry ranch dressing mix (adjust to taste)
1 tsp. garlic powder
1 tsp. olive oil
Salt
Feta cheese (optional)
Preheat oven to 375°F. In small bowl, use a spoon to coat the vegetables in olive oil. Add ranch dressing mix and garlic powder until thoroughly coated. If you like a more bold flavor, feel free to add more seasoning!
Place the veggies (radishes should have their skin facing up) on a baking sheet lined with aluminum foil. Roast for 25 minutes, or until the radish skins start to "bubble" and the bell pepper turns a darker (almost brown) color. If you are concerned about the green pepper cooking too quickly, the bell pepper chunks can be added halfway through the baking time.
Add a pinch of salt and sprinkle with a little Feta cheese for a garnish. Enjoy!
Leave a Reply