Tuesday, May 15, 2018

Do You Roast Your Radishes?


Roasting root vegetables is such a wonderfully obvious way to enjoy the fruits of the underground. Fennel, parsnips, turnips, carrots, onions, and celery root--and, of course, potatoes--all benefit from the sweetness roasting brings out in them.

But radishes? Really? Isn't the whole point of radishes to bring a spicy crunch to salads and snacking?

Well, there's no saying you can't have it both ways. I love snacking on chilled radishes but roasted radishes, bathed in olive oil and flavored with salt and pepper, are a wonderful thing. Even better? Place them on a bed of sautéed radish greens. Yes, those very greens you whack off and toss actually are quite delicious.


Roasting radishes is easy and quick. You don't even need a recipe. Just a bunch of radishes (or more, depending on how many people you're serving), extra virgin olive oil, sea salt, ground pepper, and your favorite herbs or green onions.

Here we go:

1. Separate the radishes from the greens and set the greens aside.
2. Wash the radishes and trim them, leaving a bit of stem on top.
3. Pre-heat the oven to 450° F.


4. Once the radishes are dry, slice in half lengthwise, then place in a bowl and toss with extra virgin olive oil, sea salt, and ground pepper.


5. Place cut side down in a cast iron pan and roast for 13 minutes.
6. While the radishes are roasting, slice a green onion or mince parsley or other herbs.
7. Remove the radishes from the oven. Plate and sprinkle with the herbs. Eat right away. They're best hot.








Print Page

No comments:

Post a Comment