This week I made roasted radishes. I originally planned to make a salad of pea shoots and thinly sliced radishes but that plan fell apart when the market sold out of pea shoots. However, my interest in radishes was rekindled when I discovered they could be cooked.
The radish, Raphanus sativus, is a root vegetable whose origins predate the Roman Empire. Because wild radishes are similar to turnips and mustards, it is believed that they were domesticated in Western Asia and Europe. Today radishes are grown all over the world, anywhere with abundant sun and moist fertile soil. Many varieties become available in spring or early summer, but some are planted for winter harvest. The latter being larger and more pungently flavored. When purchasing, look for firm bulbs and crisp green leaves.
Roasted Radishes and Carrots
Courtesy Melissa d'Arabian
Serves 3 to 4
1 bunch of small to medium radishes
12 baby carrots
1 tbp olive oil
1 tsp thyme
1/2 a lemon
Salt and black pepper
Begin by pre-heating the oven to 450 degrees and lining a baking sheet with aluminum foil. While the oven is heating, trim and wash the radishes. The radishes I bought were quite sandy, so I spent a good 5 minutes thoroughly washing them.
Place the radishes and carrots in a bowl and toss with the olive oil, salt and pepper, and thyme. Once coated, place on the veggies on the foil lined baking sheet and bake for 20 minutes.
After removing the veggies from the oven, squeeze on some lemon juice and plate. I served my radishes with crock pot pork tenderloin and yellow zucchini.
I was expecting to love this recipe, but I didn’t. The radishes were too bitter for my taste, especially the smaller radishes. I thought they would sweeten with cooking. I won’t repeat the recipe, but I would be open to trying a recipe that includes some form of added sugar.