One of the hardest parts of the daily duties of being a home chef is not preparing the main course or even the dessert. It’s what to do with the vegetables. We get in a rut, or at least I do: green beans, broccoli, brussel sprouts, tossed salad, zucchini, lima beans, and then repeat.
My daughter Laura introduced me to one of her go-to veggies – roasted radishes. It’s a colorful, tasty and different way to serve a nutritious and delicious side dish.
It’s also quick and easy. Here’s how,
Quarter a couple sweet onions, and then add a couple bunches of whole radishes with the stalks and leaves in a mixing bowl. Cover with olive oil, mix thoroughly and transfer to a baking pan. Salt and pepper generously. By the way, if you slip a piece of parchment paper or non-stick aluminum foil on the bottom, it makes the clean up a lot easier. Get your oven hot, 425, and put the radishes on a middle shelf, Cook 10 minutes and you’re ready to eat.
The radishes transform in flavor. They become soft and sweet, almost like an onion without the onion taste. They are delicious. Give roasted radishes a try next time you get caught in a vegetable rut.
Roasted Radishes
1 or 2 bunches fresh radishes with stems and greens
2 medium sweet onions
½ cup olive oil
Lots of salt and pepper
(Optional additions – cherry tomatoes and small portabella mushrooms)