I don’t know why people don’t get more excited about radishes. They are colorful, easy to find and easily adaptable. Z eats them raw in the mornings (weird, I know,) I love them sliced on a baguette with butter and a sprinkle of salt, but the whole family loves them roasted. Did you know that you roasting radishes removes their bite? No? You are in for a treat. Roasting radishes mellows their flavor, but they stay juicy and keep their color. The longer they cook, the milder they become. And a mildly flavored, juicy radish is the perfect canvas for a variety of flavors. My favorite way to eat them is simply roasted with salt, pepper and fresh thyme.
Winter produce is always hit or miss. If you have a CSA, you can get a reliable supply of winter veggies, but grocery stores typically have flavorless produce imported from far away. Radishes, however, are always available and consistent, making them an easy veggie to roast year round. If you are short on time, the trimmed and bagged radishes work too. How easy is that, right? 2 adults and 1 toddler can eat 2 bunches of roasted radishes in minutes, so plan accordingly. It may seem excessive to buy multiple bunches or bags of radishes, but you won’t regret it. Any leftover radishes stems are great mixed in with any sort of veggie saute, so don’t forget to save them. If you have any leftover roasted radishes, they are great in salads or as a snack. Cut the radishes in half if you want them to cook faster.
Finally, we have been eating roasted radishes for years now, but I decided to formalize my recipe now that I’m preparing to start the Whole30 program. Read about it if you are curious, but this is my attempt at cutting some of the junk out of my diet and hopefully feeling great as a result. Part of this means cutting out dairy. However, adding a bit of butter at the end of this recipe is delicious, but totally unnecessary.
|Roasted Radishes with Thyme|| |
- 2 bunches of radishes, washed and trimmed
- 1½ teaspoons of neutral oil (or just enough to coat the radishes)
- 1 teaspoon of fresh thyme leaves
- salt and pepper to taste
- ½ tablespoon butter, optional
- Preheat oven to 425° .
- Toss radishes with oil and pour them onto a cookie sheet or oven safe dish.
- Bake for about 30 minutes, or until radishes soften and start to brown.
- Remove from oven and toss them with the thyme leaves, salt and pepper and butter (if using.)
- Serve warm.