MAKES: 6 servings · PREP TIME: 15 minutes · COOK TIME: 25 minutes
I bet the first thing that comes to mind when you see the words salt and vinegar together is potato chips. I know it is for me. I was never into that whole salt and vinegar chip craze. It wasn’t until just a few years ago that I realized just how much I love the tart, acidic flavor of vinegar paired with a generous amount of salt. Those flavors come together perfectly in these roasted radishes and green beans.
INGREDIENTS
•1½ pounds radishes (without greens), halved (quartered if large)
•1 pound fresh green beans, cleaned and trimmed
•2 tablespoons avocado oil
•3 tablespoons malt vinegar, divided
•1½ teaspoons Maldon sea salt flakes, divided
•½ teaspoon ground black pepper
DIRECTIONS
1. Preheat the oven to 400°F.
2. Put the radishes, green beans, avocado oil, 2 tablespoons of the vinegar, 1 teaspoon of the salt, and the pepper in a large mixing bowl and toss to coat.
3. Spread the vegetables in a single layer across a rimmed baking sheet.
4. Roast for 25 minutes, tossing halfway through, or until the vegetables are tender.
5. Remove from the oven. Drizzle with the remaining vinegar and sprinkle with the remaining salt before serving.
tip: For an even easier version of this recipe, pick up a jar of malt salt and use that instead of the vinegar and sea salt flakes, seasoning the vegetables to your liking.
PER SERVING:
CALORIES: 83
FAT: 4.9g
PROTEIN: 2.2g
TOTAL CARBS: 9.1g
FIBER: 3.9g
NET CARBS: 5.3g
