Author Notes: Ask a gardener about radishes and they will tell you that not only are they one of the quickest and easiest vegetables to grow in a garden but they can also be planted through out the year in many parts of the country. What that means is if you plant some every two weeks, you will be harvesting them continuously! If you are a salad eater, this means you will have lots of them to slice up to add color and crunch to your bowl.
Surprisingly, not everyone is a fan of radishes and the solution to this problem is to roast them. The high heat mellows the flavor and they begin to taste more like their cousin, the turnip. Another bit of garden trivia is that the tops are edible and are a wonderful addition to any dish that includes cooked greens.
For the non-gardeners out there, do not fret the lack of space to grow your own! Simply purchase fresh bunches of radishes that include the tops!
medium onion, sliced
clove garlic, minced
tablespoons olive oil
cups whole radishes
quart of packed radish greens plus others to fill the cup; mustard or chard
salt and pepper to taste
- Preheat the oven to 425. Cut the radishes in halves or quarters and toss with 1-2 tablespoons of olive oil. Place them on a baking tray lined with parchment or foil and roast until soft, about 15-20 minutes
- Saute the onions in the remaining olive oil until translucent. Add the garlic and saute a minute or two longer. Add the greens and toss them in the pan just long enough to wilt them. Remove from the heat, add the roasted radishes and season with the salt and pepper. Splash the dish with a little of the balsamic vinegar and serve immediately.
- This recipe was entered in the contest for Your Best Vegan Recipe
- This recipe was entered in the contest for Your Best Green Holiday Side