Gwen Berry
Radishes are low-maintenance, fast-growing crops you can enjoy all summer long. Hardy and quick to mature, they are among the easiest vegetables to grow. In the US we most often eat radishes raw, but in other parts of the world, radishes are eaten after cooking or are used to flavor soups or other cooked dishes.
All parts of the radish plant are edible. Most of the time we eat the radish alone, but the greens are also tasty. You can sauté them with the radishes themselves or chop them to add to any salad.
One of the tastiest ways to eat summer radishes is Roasted Radishes. The key to these radishes is a lot of seasoning, and getting a nice caramelization. The more “char” or “browning,” the tastier they will be. When they’re roasted, the spicy, peppery flavor of the radish goes away. Roasted radishes are the perfect low-carb stand-in for potatoes.
Roasted Radishes
Author: Joanne for FindingZest.com
Recipe Type: Side Dish
Serves: 4
Ingredients
1 pound radishes, green tips and ends removed, large ones sliced in half
2 tablespoon avocado or olive oil
½ teaspoon garlic powder
1 teaspoon Italian seasoning
salt and pepper to taste
Instructions
1. Preheat the oven to 350 degrees F.
2. In a medium bowl, combine all the ingredients and mix well so that all the spices cover the radishes
3. Place on a aluminum foil lined baking sheet or casserole dish with the cut side down.
4. Roast for 25 – 30 minutes or until the radishes are fork tender, and golden brown.
5. Before serving, adjust for seasoning (salt and pepper again).
6. Garnish with a bit of sour cream and even bacon bits if you prefer.