Roasted Radishes with Wilted Greens

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!

—janeofmanytrade