Thursday, April 26, 2012

Roasted Radishes

I didn't much care for radishes as a kid. The seemed to be just another raw vegetable, yet lacked the sweetness of carrots. Since then my feelings have changed. I still think that they're just okay by themselves. Then I had them as an appetizer, sliced and served with butter and sliced baguette- perfection! I recommend that you try this my friends, its probably the simplest appetizer ever and so so good. 

Shortly there after, I saw a recipe for roasted radishes- "well why not?" I thought. Roasted radishes have since become one of my favorite side dishes. Roasted, the radishes mellow and taste almost like a very mild turnip. They also give the plate a great splash of color. 

Lately versions of roasted radishes have been featured again and again in magazines. People often drizzle orange juice, sprinkle lemon zest, or add any number of herbs. Experimentation is encouraged though unneeded. Here I have given you the most basic of recipes: radishes, olive oil, salt and pepper. 

serves 4

2 bunches radishes
olive oil
salt & pepper

Rinse the radishes, separating the radish from the green tops. Pat dry.

I used to carefully trim and quarter the radishes. Then the other day I wondered why, so I stopped. Leaving the roots and stems on made the dish much prettier and also removed all the labor (which was really minimal anyway). Now I just cut the larger ones in half so that they'll all share about the same cooking time. 

Toss the radishes on a rimmed cookie sheet spray with cooking spray or drizzle with olive oil. Sprinkle with salt and pepper. 

Bake at 400* for 30 minutes or until the radishes become soft and golden in spots. Stir from time to time.

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