Roasted Radishes, 3 Different Ways

Roasted Radishes 1

I guess it’s cold when you turn the tap on in the morning,  and you get a cup of ice, and that’s only after it’s had some time to thaw.   In some ways it’s hardship out here in the cold, but at the same time i feel much stronger and healthier than when we lived in town.  The fresh air, the darkness and natural light of sun, moon, and stars i guess.  And hardship. I think it’s good to be exposed to the elements of nature to some degree, to be forced to adapt to changing seasons. It’s not hardship when you have to walk from the heated house to the heated car in the morning and it’s cold,  hardship is when the mulch in the outhouse is frozen to the bottom of the bucket. 

These hard frosts make excellent winter vegetables,  too. In warm winters,  all the vegetables will have a distinctive mustardy bite,  even the carrots.  The cool weather tames them,  makes them sweet as sugar, and the root vegetables have grown to be enormous. We have village- fete sized turnips waiting to be picked,  practically the size of my head,  and everyone expressed annoyance again this year at how many i planted.  Just one long row,  three feet wide.  How did i know they would get the size of a cantaloupe? 

The radishes coming out of the ground look like white,  misshapen people,  some tall and thin,  one so large i couldn’t fit both hands around it.  It was so crisp and sweet it didn’t taste like a radish,  it tasted like watermelon.  My children munched on slices of it over math homeschool. 

Roasted Radishes 2

I always plant pink radishes,  too,  because pink radishes are so cheerful on cold, dark days, and they make lovely roasted radishes. 

Roasting radishes brings out the best in them,  i think.  They cease to taste of radish,  and instead taste like a mysterious, earthy vegetable. 

When someone mentioned this was their favorite way to eat radishes,  i had to try it.  I’m a sucker for radish recipes,  they are just so easy to grow. And this is such an easy way to prepare them. 

Roasted Radishes 3

Roasted Radishes, Balsamic And Herbs

1/4 cup balsamic vinegar

1/4 cup olive oil

1 teaspoon thyme,  fresh or dried

1/2 teaspoon black pepper

1/4 teaspoon salt

Roasted Radishes, Honey-Curry

1/2 cup honey

1/4 teaspoon salt

1 tablespoon curry powder

2 cloves fresh garlic,  grated

Roasted Radishes, Tamari Ginger

1/4 cup tamari soy sauce

1/4 cup white wine vinegar

1 tablespoon coconut sugar

1 inch peeled ginger,  grated

1 clove garlic,  grated

Roasted Radishes 4

Roasted Radishes 5

General Directions

1. Take 2 cups sliced radishes,  not too thin or too thick,  about 1/4 inch slices I’d say. 

2. Toss with dressing of your choice. 

3. Put radishes in a baking dish,  bake at 350F for around 20 minutes or so.  More if you like them less crunchy still. 

4. Serve hot or cold.  They make good additions to salads as leftovers. 

Roasted Radishes 6

Roasted Radishes 7

2 Comments Add yours

  1. Jenn Hebel says:

    My grams used to bring radishes to me when I would visit my father. I think she did it because we were the only ones in the family who would eat them. …and we only ever ate them raw. I am intrigued by the idea of roasting them, and growing them for that matter. It is hard to find decent radishes in my area. Thanks for posting. 🙂

    Liked by 1 person

    1. For the most part we always eat them raw ( or fermented in kimchi), and i like their crunchy texture when raw, but roasting does give them an interesting flavor. It’s so true they are, for the most part, an uncommonly appreciated vegetable! I’ve had to teach myself to appreciate them! Thanks for reading!

      Liked by 1 person

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