ROASTED RADISHES

5.26.2015













If you're wondering how I feed my toddler radishes, this is how (because I'm sure that's exactly the question you were just asking yourself). The peppery bite of a raw radish is too much for a young palate and roasting them mellows out that sharpness and brings out the sweetness of it. Did you know that newborns have twice as many taste buds as adults?

It's easy to get into vegetable ruts, so this is a nice way to shake things up and take advantage of these in-season beauties. Also being a cruciferous veggie, it's especially good for you even after roasting. This is also a great way to make a crudité platter a little more interesting and impress your friends by telling them to eat their cruciferous vegetables. 

Roasted Radishes
serves 2-3 or 1 hungry snacker

1 lb radishes, about 2 bunches
2 tsp olive oil
1/2 tsp coarse sea salt, more to taste
a couple grinds of freshly ground pepper. 
1/2 tsp lemon zest
extra virgin olive oil to finish

Preheat the oven to 375ºF. 
Wash the radishes well and trim the tops*. You can leave them whole or cut the radishes in half. 
Toss the radishes with 1/2 tsp of olive oil, salt and pepper. 
Scatter on a sheet pan and roast for ~30 minutes or until the radishes are softened, brown and crispy on the edges. 
Remove from the oven, toss with the lemon zest and finish with a drizzle of extra virgin olive oil. Sprinkle with coarse sea salt to taste

*Do not discard the greens!! They are amazing in soups, sautéed in stir fry or noodles...pretty much any way you would eat other greens. Keep checking in as I'll post some recipes using radish greens.

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