Roasted radishes are a nice side to a meal that might need a little zip in flavor. I’m not a big fan of radishes unless they’re cooked. I add them to stir fry and frittata, and even soup on a chilly spring day. This recipe for roasted radishes is my favorite.
- 12-15 radishes with greens
- 2 Tbsp olive oil
- 2 Tbsp butter (not margarine)
- salt and pepper to taste
- lemon or lime juice, or balsamic vinegar
- Remove the greens from the bulbs. Set aside the most tender greens to use later. Wash the dirt from the bulbs and drain on a towel. Cut into bite sized pieces. If small children will be eating, slice the radish in half regardless of size to help prevent choking.
- In a cast iron or other oven proof pan, lightly brown the radishes in olive oil. Pre-heat the oven to 450°.
- Roast for 10 minutes.
- Back on the stove top (heat off), add the butter and greens. Saute until the greens are wilted.
- Plate and drizzle with lemon or lime juice, or Balsamic vinegar.
You’ll notice a change in color as the radishes heat up. That’s normal.
Don’t skip the butter, it really does a lot to add flavor to the dish.
Radishes are easy to grow. I scatter them into the row with lettuce, carrots, turnip, onions and leeks. They sprout first and mark the rows, and they make thinning the other plants easier. I toss down a few seeds each week from early March in the high tunnel, the regular garden all summer and fall, and back in the high tunnel until early November. We get tired of them before they stop producing but they’re great food for the chickens and ducks. The ducks eat the greens, the chickens eat the roots and greens. There’s always a lunch or two of roasted radishes before they’re done.