Wednesday, October 20, 2010
Now, I'm not really a radish lover myself. My husband is actually the one who bought them, claiming that he loves them raw, but funny, he only ate a couple out of the bunch?... which left me (frugal wife) to use them in something... If it was summer, I would just chop them up and add them, raw and all, to a salad or coleslaw. But it isn't summer. And I'm just not into eating raw vegetables when it isn't summer (can you even believe I once ate only raw roods for a whopping six months! Whew... glad I'm out of that phase!).
So, what's a frugal, can't-throw-good-food-away person to do with these radishes, I ask myself...
The answer comes in mere moments... roast them, ding bat! Of course, why had I not thought of that sooner? I guess because I've never made roasted radishes before, nor had I ever eaten roasted radishes. I knew nothing of what they would taste like roasted. So I had to try it!
The result? Yes, just like you guessed: sweet (literally sweet, not as in, "S-w-e-e-t, they are like, so good!" sweet). The bitterness is still there, but only a fraction of what it is raw, and the sweetness factor... bursts in your mouth. Those yummy, sweet, radish juices start flowing when the heat is on and I am forever humbled by this amazing vegetable.
1 bunch red radishes
1 medium sized daikon radish
1 tablespoon coconut oil
Preheat oven to 350 degrees.
Wash radishes and cut into bit size pieces. Line a baking sheet with parchment paper and spread radishes out on sheet in a single layer. Drizzles coconut oil over the radishes, sprinkle with salt, and toss to coat.
Roast radishes for 25-30 minutes, stirring half way through.