The round, salad-radish is a wonderful thing; it brings color, texture and sharp, peppery flavor to any salad. The radish contains a wealth of nutrients and antioxidants as you can read about below.
More often than not, this radish is served raw, sometimes sliced and also whole; the French love to eat them whole with a little fresh butter known as radis au beurre. The crunch of a raw radish is fabulous, but cooking these little globes, especially roasting them, is a whole new experience.
During cooking, the radish softens, the texture slightly collapses, and the fiery taste mellows down leaving a sweet, softer experience. And, more importantly, the radishes are cooked in under 20 minutes.
In this roasted radish recipe, we are talking about the European radish, not to be confused with the daikon as it is known, or the intensely flavored horseradish which is a different thing as it is a member of the mustard family.
The roasted radish is a nice snack, served with a pre-dinner drink, and also alongside milder roasted poultry, toss into a vegetable pasta dish, and even cook and toss into a salad. Everyone will be asking what that delicious and unusual flavor is. The roasted radish also works with many different herbs and flavorings, and you will find alternatives after the recipe.
- 2 bunches radishes (about 8 ounces)
- 4 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 4 fresh lemon wedges
- 2 tablespoons flat leaf parsley (torn)
Gather your ingredients. Preheat the oven to 350 F. Gently wash the radishes under cold, running water. Dry carefully and thoroughly.
Snip or cut off and green top leaving a tiny piece of stalk, you do not have to remove the root unless it is very long. If the radishes are large, cut them in two or even four; smaller radishes can be cooked whole.
Place the radishes into a roasting tin ovenproof grill pan (using this pan can give the radish tiny marks which can be attractive). Drizzle over the olive oil, sprinkle with the salt are roll the radishes around to coat well. Finally, add the lemon wedges.
Roast the radishes in the center of the preheated oven until soft, about 20 minutes.
Serve fresh from the oven sprinkled with the chopped parsley, or if using in a salad, cool them then garnish with parsley. Eat right away.
Different Flavors for Your Roasted Radishes
You are only limited by your imagination when choosing different herbs and flavorings for your roasted radishes. Here are a few suggestions.
· Add a few cloves of garlic in place of or alongside the lemon.
· Replace the lemon with wedges of peeled shallot.
· Drizzle with honey and olive oil.
· Switch out the olive oil with melted butter; this will darken when cooked and create a lovely nutty taste to the radish.
· Use your favorite herb as a garnish to complement the dish you are serving the radishes alongside.
Radishes Are Good For You
Radishes are stacked with beneficial nutrients including Vitamins E, A, C, B6, and K. They are high in fiber, antioxidants, potassium, zinc, phosphorous, magnesium, copper, calcium, iron and manganese. All helpful in keeping your body working well.