Radishes are great in a salad, but have you tried them roasted? Roasted radishes have a much milder flavor, and cooking them gives them a soft, almost creamy texture. Paired with some baby carrots and tossed with lemon juice, spices and grape seed oil, radishes make a unique and flavorful side dish!
I have to admit, it wouldn’t ordinarily have occurred to me to cook a radish.
I enjoy them in salads, and I love to eat them raw as a snack. But I’d never heard of roasting them until the year I checked out a book at the library about vegetables. I wish I could remember the name of that book…it had information about just about every vegetable under the sun, how to prepare and cook it to bring out the best flavor, and several recipes for each vegetable. I went on a vegetable quest, trying new vegetables out and venturing into new territory with old veggie-friends. That’s when I first roasted a radish, and I’ve been doing it ever since!
Start with some nice, fresh, organic radishes. Trim the greens and taproots, give them a good wash, and then cut them in half (larger radishes might need to be quartered). Then, wash some organic baby carrots too. Toss the radishes and carrots with a little grape seed oil, the juice from 1/2 a lemon, and a mixture of turmeric, parsley, sea salt and pepper.
Then, pop them in the oven at 450 degrees, and roast until they are tender. Simple! If you’re not a fan of tumeric, you can leave it out…I think it brings out the flavors nicely, and it’s so good for you that I try to sneak it in to as many things as I can.
- 1½ pounds organic radishes, washed with ends trimmed
- 12 ounces organic baby carrots, washed
- 2 tablespoons organic grape seed oil (or melted coconut oil)
- ½ of a lemon, juiced
- 2 teaspoons dried organic parsley flakes
- 1 teaspoon organic ground turmeric root
- 1 teaspoon ground black pepper
- ½ teaspoon real salt or sea salt
- Oven 450 degrees
- Cut your prepared radishes in half, larger radishes may need to be quartered.
- Place the cut radishes and carrots in a large bowl, and drizzle with the oil and lemon juice. Toss well.
- Mix the spices together, then sprinkle the mixture over the vegetables and toss until the vegetables are evenly coated.
- Spread the vegetables out in a single layer on a baking sheet (stoneware works well for this). Roast for 20-25 minutes or until fork-tender (start checking after 15 minutes...mine needed 25 minutes of roasting).
- Remove from oven, and transfer the radishes and carrots to a serving bowl. Serve right away for the best flavor!
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Have you ever tried cooked radishes?