This time of year, along with the fall, are the best times to cook. You can have your windows open with your oven on high blast so that: A) your apartment doesn’t smell like a diner in the winter, and B) you aren’t hot-boxing yourself in the summer. So needless to say, I am roasting every vegetable that comes my way.
I know we’ve all tried the basics like roasted potatoes, carrots, turnips, and asparagus. But have you ever had roasted radishes? When blasted in a hot oven, their peppery bite mellows and their flavor becomes fuller. They become tender and sweet – nothing like the crisp, sometimes bitter flavor raw radishes have. I used their leafy green tops as a garnish, and finished them off with a squeeze of fresh lemon and flaky sea salt. These roasted radishes are great alongside grilled steak, pork, or fish. Try them topped on toasted bread with goat cheese and herbs, or mixed in with other roasted vegetables and quinoa, pilaf-style.
- 1 bunch radishes
- 2 tblsp olive oil
- 2 tsp lemon juice
- sea salt
Separate the radish roots from the leafy greens, and cut the roots in half lengthwise. Chop about 2 tablespoons of the radish greens and set aside. Place the radishes on a baking sheet and coat with olive oil. Roast in a pre-heated 425° oven for about 15 minutes, or until the radishes are tender and begin to brown around the edges. Remove the radishes from the baking sheet, and in a serving dish toss with the radish greens, lemon juice, and sea salt.