Radishes. Who eats radishes aside from on salads? These crunchy, peppery, bright veggies area staple in my pantry and a constant presence on my salads. I have roasted just about every vegetable out there, beyond salads and sandwiches, I never gave radishes a second thought.
That was until I opened the March/April of Eating well, without a doubt, my favorite issue since I began subscribing three years ago to a feature on radishes. Soups, roasting, who knew these guys were so versatile!
Roasting radishes significantly alters the flavor. Their strong peppery bite is mellowed, and they acquire an almost potato-like texture. Adapted from that issue, the melding of flavors with fresh green onion and lemon create a light and simple Spring side dish, ideal to add to your repertoire!
Lemon Rosemary Roasted Radishes
Total Times: 25 minutes Hands On Time: 10 minutes
- 3/4 lb radishes, ends removed, quartered
- salt & pepper
- 1 green onion, thinly sliced
- 2 tsp fresh rosemary, chopped
- 1 tsp fresh lemon juice
- 1 tsp butter
Preheat oven to 450.
Toss radishes, salt and pepper in a prepared baking dish. Bake for 15 minutes.
Add green onion and lemon juice. Return dish to oven and bake another 5-7 minutes, or until radishes are tender.
Remove from oven, stir in butter. Enjoy warm.
What is an unexpected way you have discovered to cook a veggie?
Favorite food magazine?
Eating Well and Cooking Light!