Wednesday, October 20, 2010

Roasted Radishes

I am just too frugal of a gal to let good food go to waste (on the other hand I have no problem letting food that isn't real food, say fast food or anything packaged or anything with High Fructose Corn Syrup or MSG in it go to waste, just for the record). So when we needed to clean out our produce drawer to make room for some late fall Farmer's Market goodies to go in, I had some radishes that were calling to me.

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.

Roasted Radishes

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.

No comments:

Post a Comment