Rosemary Roasted Radishes
Poor radishes. Usually placed on crudite platters just for show, getting left behind as julienned carrots and blanched broccoli become first string players in the veggie platter playoffs.
I never really thought about cooking them until I was tasked to finding a creative recipe featuring this peppery root. But why not roasting? It's THE best way to transform any starchy root veggie into a blissful umami experience.
Look for radish bunches with perky greens. If you are only buying them trimmed in the bag, this recipe works but you'll lose some nutrition.
Rosemary Roasted Radishes with Greens
serves 4
2 (8-ounce) bunches radishes with greens
1 to 2 tablespoons olive oil
2 teaspoons chopped fresh rosemary
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 teaspoon fresh lemon juice
Preheat oven to 425°
Separate radishes and radish greens; set greens aside. Rinse radishes and trim root if necessary. Cut radishes in half.
Combine radishes, olive oil, rosemary, salt, and pepper in a large bowl, tossing until completely coated. For extra flavor, let stand at least 30 minutes. Transfer to a baking sheet, leaving about 1/2 to 1 teaspoon oil mixture in bowl. Place in oven.
While radishes roast, rinse greens several times in cold water to remove grit; tear large leaves and remove any tough stems. Place greens in bowl, and toss to coat in remaining olive oil mixture.
After 20 minutes of baking time, carefully remove pan and toss greens into the radish mixture. Bake until radishes are tender and greens wilt, about 5 more minutes. Drizzle with lemon juice.
