Thursday, March 19, 2015

Roasted Radishes

For a long time, when I thought of a radish, it wasn't with much fanfare.  I tended to stay away from the root vegetable when they were on a veggie platter, even my own.  They are very beautiful, but as far as eating them raw, I was not a huge fan.  When my husband and I signed up for CSA Box deliveries, the radish was always included in the box.  I absolutely hate wasting anything, so I knew I needed to figure out a way to enjoy them.  I started experimenting with different ways to eat the radish, and now like them sliced super thin on tacos or sandwiches. However my absolute favorite way is to roast them.  It gives the peppery radish a much milder, almost sweet flavor and they crisp up like a potato, which is wonderful for us leading a low-carb lifestyle.  The look and taste is similar to a roasted red potato so it makes a perfect low-carb substitute.  The radish is extremely affordable and is packed with Vitamin C, fiber and very low in carbohydrates.  This recipe could not be easier and would make a wonderful side dish to any protein and is beautiful enough to serve at a dinner party or holiday.


This is what you need:

1 bunch of Radishes (14-16) 
1/2 tbsp Olive Oil
1/4 tsp Salt
1/8 tsp Garlic Powder
1/8 tsp dried Oregano
1 tsp Lemon Juice

This is what you do:
Preheat oven to 425 degrees.  Wash and quarter the big radishes, halve the smaller ones so they are all roughly the same size.  Mix with 1/2 tbsp olive oil, 1/4 tsp salt and 1/8 tsp each of oregano and garlic powder.  Place them on foil lined baking sheet that has been sprayed with cooking spray.  Cook for 10 minutes, flip them around and roast for another 5-10 minutes until desired crispness.  Toss with the lemon juice and serve.  
Prep Time: 5 minutes
Cooking Time: 15-20 minutes
Serves: 2 but this recipe can easily be doubled, tripled or quadrupled
First thing to do is preheat oven to 425 degrees.  Then wash and quarter the radishes that are larger and halve the smaller ones.  They should all be about the same size.

In a bowl, mix with 1/2 tbsp Olive Oil, 1/4 tsp Salt, 1/8 tsp Garlic Powder and 1/8 tsp dried Oregano.

When the radishes are coated with all the seasonings, line them out on a foil lined baking sheet that has been sprayed with cooking spray. 
Make sure there is plenty of room on the sheet so they roast and do not steam.  If you are tripling or quadrupling this recipe, you probably will need 2 baking sheets.
Roast for 10 minutes, remove from oven and flip around.  Then put them back in the oven for an additional 5-10 minutes. 
If you are cooking more than 1 bunch of radishes, it will probably be closer to 10 more minutes.  For this recipe, I cooked for 5 more minutes.  
Get your lemon ready.  I use 1/4 of a lemon to toss the radishes in.
When they have reached your desired crispness, remove from oven and toss with the lemon juice right on the baking sheet. 
I mean, seriously, if you did not know better, wouldn't you think those were potatoes?

Place on a serving platter with the lemon if you like, and enjoy!

These are a staple in my house and I sure hope you like them as much as we do.  They are such a great accompaniment to chicken or steak because they look and taste so similar to roasted potatoes.  It is a great substitute for them and doesn't feel like you are missing out on anything.  Let me know what you think!