Roasted radishes
Roasted Radishes
We visited the farmers market last week and came home with a plethora (♥ that word!) of fresh veggies. It had been a gorgeous day and we were all busy outside, so I didn’t want to spend a lot of time fussing over dinner. Instead, I popped some baking potatoes in the oven, and decided to roast the radishes we’d picked up at the market. Roasting definitely kicked up the sweetness of the radish and mellowed the peppery-ness a bit. They turned out great and added such a bright pop of color to our meal. Can’t wait to try them on the grill!
Recipe: Roasted Radishes
(idea from New York Times and Shockingly Delicious)
1 bunch of radishes
olive oil
kosher salt and black pepper, to taste
thyme
Preheat oven to 450 degrees. Rinse the radishes and trim the ends. Pat dry and lightly toss with olive oil. Sprinkle with salt, pepper, and thyme leaves. Transfer to a baking sheet. Cook radishes for about 15 minutes, stirring them on the tray a few times.
This recipe was on my list of things to make last year and I never did. It looks so good. I must make more of an effort this summer.
This is honestly the first time in all my years I’ve heard of roasting radishes! They look really good, so I’d like to give them a try.
I tried roasted radishes and was so surprised at how sweet they do get. The kids didn’t even know!
I can hardly wait to try this!
Made these the other night. They were a huge hit. So nice to be able to use a whole bunch of radishes where before only a few got used in salads by my hubby and I as the kids didn’t care for them. Now the whole family is eating radishes! Thanks for the brilliant suggestion of roasting!