Tuesday, December 4, 2012

Roasted Radishes

By Madeleine Dee

I roast vegetables every day. Potatoes, fennel, carrots, turnips, beets... 
If it can be roasted, I've roasted it. But, my favorite has to be radishes. They are superb, not to mention easy, inexpensive, and a fresh new side dish idea to shake up your routine!

Raw radishes have a harsh flavor that I personally love, but many people do not. When they are roasted, they are tender and sweet with a subtle flavor, and are therefore much more eater-friendly. Plus, they turn a beautiful shade of pink! :)

Next time you need a creative new side dish, simply follow these easy steps:



1. Preheat your oven to 375*F. 

Wash your radishes and trim both ends of each one, then slice them into equal pieces and lay them out on a foil-lined baking sheet.




2. Sprinkle evenly and liberally with orange zest, salt, and black pepper.

Drizzle with a little olive oil and toss well to coat each radish piece.


3. Spread the radishes out in an even layer and roast at 375*F for 40-45 minutes, or until tender and light pink.


4. When the radishes are done, they should look like this.

You can eat them now, but for an extra punch of flavor, I like to saute them with a little butter and the juice of the orange I zested for Step 2, then sprinkle them with a little parsley and serve over wild rice. (Pictured below!)

Adjust the seasoning (more salt or pepper) as needed while the radishes are warm and enjoy!

Roasted radishes are sweet and have a beautiful color, so picky eaters are much more likely to try and love them!


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Executive Chef and Owner of No Place Like Home in Louisville, KY. Writer, actress, chef, professional cook and professional eater.