Friday, October 31, 2008

Roasted Radishes

Roasted Radishes


I am not too crazy about my CSA this fall. This week's pick-up contained: lettuce, radishes, eggplant, delicata squash, and turnips (with their greens). The lettuce and the squash are okay, but radishes, eggplants and turnips are not something I would get unless I specifically had something in mind to try. This is our fourth week in a row getting radishes, and while they are the prettiest things ever, I grow tired of them quickly. In Fresh Every Day: More Great Recipes from Foster's Market, I found a recipe for roasted radishes. Since, I was about to just give up and toss them on the compost pile, it was worth a try.

Roasted Radishes


I have to say that they were pretty good. The roasting took away some of the bite of the radishes. I'm not all that crazy about radishes to begin with, so I would not run out and actually by radishes to make this, but it was good use for some of the huge bag that I have in my fridge. If you like radishes, you really should try it. And besides it's really quite attractive on the plate, isn't it?? Even if you are just serving it with some leftover Kentucky Fried Chicken and biscuits which you have fancied up with some sweet potato fries.

Roasted Radishes
Serves 4 - 6

1 pound radishes
2 tablespoons unsalted butter, melted
2 tablespoons olive oil
1 tablespoon fresh thyme leaves (from about 3 or 4 sprigs)
salt and fresh ground pepper to taste

Preheat the oven to 400.

Trim the tops off the radishes, leaving just about 1/2 an inch of the stem. You can reserve the tops for garnish. Rinse the radishes and the leaves (if using).

Put the radishes on a baking sheet or in an oven-proof skillet (a cast iron skillet is perfect). Drizzle with the melted butter and olive oil, and sprinkle with the thyme salt and pepper. Toss to coat.

Roast the radishes for about 10 to 15 minutes. To serve, garnish with a few sprigs of thyme and the radish leaves, if you wish.

For those of you still reading...yes I have my internet back!!! And I was right, it was the modem. I triumph over the cable guy, yet again. Actually I have never triumphed over the cable guy before, but I just liked saying yet again. Unfortunately, you people didn't stop posting just because I didn't have internet access, so I have 237 posts in google reader. Be patient. I'll work my way through them. It's a tough job, but someone has to do it.

7 comments:

Sandi @the WhistleStop Cafe said...

Who would have ever thought?
I bet they would be good. I will have to give this a try!

Marjie said...

I'm not wild about radishes either, but they are certainly pretty! This is a novel idea.

Paula said...

Yeah! Glad that your computer situation is resolved. The phrase "yet again" is a keeper! And ... Oh my gosh, what a great idea for these radishes! I've only had radishes raw. It's never occurred to me to prepare them cooked. I do like radishes, especially sliced thin on pork tacos or as a soup garish for the Mexican chicken soup both from the little Mexican restaurant in town. I'll have to remember this next summer when we have radishes in the garden! Have fun going through your google messages ... it will be like having a new cookbook!

maybelle's mom said...

I adore radishes, I must say, so I will try this. But I am married to someone who doesn't love them. trickery might be ensuing soon.

[eatingclub] vancouver || js said...

The radishes look so pretty. I don't usually get out and buy these radishes at all, but they are kind of tempting when done your way.

Grace said...

i'm glad you got your internet back. i'm absolutely lost without it.
meanwhile, i've never had roasted radishes. so far in my life, they've only been good for a little crunch in salad. :)

Anonymous said...

Ahhhh, the discovery of roasted radishes is a glorious treat for those who are timid about their veggies. We've had small children begging for more, dogs panting near the table in antici...pation, and smiled broadly at the pleasured sweetness given to radishes, asparagus, turnip and beets that roasting gives.