It is time for those Brussels sprouts to begin to panic and move over. Roasted radishes and radish greens are now in and an extremely delicious vegetable to serve with dinner. Radishes are an edible root vegetable as well as a cruciferous vegetable similar to broccoli when it comes to health benefits. Its skin ranges in colors of the rainbow depending upon the variety. The color spectrum can go from white to pink, and also portray a red, purple, yellow, green color that can be as deep as black too. The flesh of the radish is usually white. Some radishes can have a bitter and tough texture if they weren’t harvested on time. But if they are picked when they should be they will be crisp and sweet to the taste.
- 2 pounds of radishes with greens attached
- 3 tablespoons of olive oil
- 3 tablespoons of balsamic vinegar
- 2 cloves of garlic, minced
- Salt and pepper to taste
- Preheat oven to 400’.
- Separate the greens from the radishes and wash well under cool water.
- Chop the radish greens in one inch pieces, place in a bowl and set aside.
- Leave radishes whole or cut in half and set aside in a mixing bowl.
- Pour one tablespoon of olive oil and one tablespoon of balsamic vinegar over radishes and toss to lightly coat.
- Place the radishes on a cookie sheet and roast in the oven for 25-30 minutes or until tender.
- While the radishes are cooking in the oven take out a medium frying pan and add two tablespoons of olive oil, two tablespoons of balsamic vinegar and the minced garlic and saute on high until the garlic is lightly browned and tender.
- Now add in the radish greens and saute tossing often until they become wilted.
- Season with a little salt and pepper.
- Now the radishes should be done roasting in the oven.
- Transfer the radishes into the frying pan and heat for 1-2 minutes tossing the entire mixture to coat the radishes.
- Remove from stove and place the radishes into a serving bowl.
Radishes aren’t just for salads anymore!
© 2014 Beverly Mucha / All Rights Reserved