12 August 2011

Roasted Radishes

Photobucket

When I was a wee little lass, my dad would take me over to his friend, Shirley's house by the lake. Shirley was like the grandma I never had.

And when we would visit in the summer she always picked out fresh radishes from her garden to give to me. My dad would take out his pocket knife and make a couple slices into the side, and we would grab a salt shaker to give them a little umph before eating them whole.

As I went to the gym yesterday, I hoped up onto an elliptical and grabbed a copy of Whole Living to keep me company. I stumbled on this easy little snack and modified it to my liking. What peaked my interest: Radishes.

Beautiful, tasty radishes. A treat that gives me a bit of childhood summertime nostalgia. I did grab a pearing knife and ate one raw with a dash of salt for good ol' times sake.

The Shopping List:
  • Bunch of radishes
  • 2 tbsp extra-virgin olive oil
  • 1 tsp of ground pepper
  • 1 tsp of sea salt
The Method:

Preheat the oven to 375°F. Clean the radishes and cut them in half, putting them and their leaves on the baking sheets. Take the olive oil and drizzle it over top of veggie. Take the pepper and sea salt and sprinkle over top. Get the hands ready and start mixing it up a bit to make sure all the surfaces are covered. The radishes also bake better if the cut side is placed down on the sheet.

Bake about a half hour (depends upon your oven, so the first time around you may want to check after about 20 min) until the radishes begin to get caramelized on the inside and outside. Pull them out and allow them to cool. Eat'em up radish, leaves, and all.

Photobucket
P.S. Ignore my finger hanging out in the bottom of this photo. Just like Oz--don't look behind the red curtain.

14 comments:

  1. An original and yet such a simple idea! I must try it one day. I love your photos!

    ReplyDelete
  2. I generally don't like radishes but I've yet to meet a roasted veggie that I DIDN'T like! Love these photos...makes me want to reach out and grab one!

    ReplyDelete
  3. I've only ever seen fresh radishes with salt and butter. What a great recipe!

    ReplyDelete
  4. Roasting is an amazing transformation of the humble radish. Fantastic! GREG

    ReplyDelete
  5. It never would have occurred to me to roast radishes. I'll have to remember to try that the next time I roast a chicken with veggies.

    Had to laugh when I read yummychunklet's comment as I have never heard of eating butter on radishes either - just salt. :)

    ReplyDelete
  6. Roasted RADISHES?! You are SO cool! I never thought to roast them...I never thought to do anything other than slice them up and put them in a salad! You truly are the Wizard of Radishes (...and I saw your finger, so I know you exist!)

    ReplyDelete
  7. Totally doing this, SOON. They look amazing.

    ReplyDelete
  8. I adore radishes but have NEVER roasted them before! Perhaps a way to convert non radish lovers?
    Cheers!
    Meri
    http://merigoesround.com

    ReplyDelete
  9. I have to admit that I generally don't like radishes, but these look so good that I am willing to give radishes another go:)

    ReplyDelete
  10. I don't think I ever had those cherry radishes roasted....totally intrigued.

    ReplyDelete
  11. Wow, your pictures are so, so pretty! I don't think I've ever roasted radishes. I'll have to fix that soon.

    ReplyDelete
  12. I have yet to try roasted radishes. I heard they are fantastic!

    ReplyDelete
  13. These look delicious. Never thought of roasting radishes before. I tried to grow radishes In a large pot in the back yard this year, but it didn't work out. Looks like I'll have to buy radishes from the store to try this. :)

    ReplyDelete
  14. Such a great idea! I wonder how that would taste...

    I usually just have my radishes the 'German' way on really dark bread like sunflower seed or pumpernickel with a nice and thick layer of butter and salt and pepper on top, maybe some chives.

    This is a whole different dimension, though! Somehow, my mind is going 'soup'...

    Tobias

    ReplyDelete