Sometimes the easiest part of preparing a meal is the main course, or even the dessert. There are so many go-to dishes that an at-home chef has lots of choices. Side vegetables can be a little more difficult. Sometimes the plate needs a little color, sometimes a little pizzazz. My daughter, Laura, introduced me to a great dish that is easy to prepare, inexpensive, tasty beyond what’s expected and quite nutritious. That would be roasted radishes. This easy-to-prepare dish goes with anything and it adds incredible color. Best of all, the taste. If you didn’t know otherwise, you wouldn’t know you were eating the spicy root vegetables. Roasting in a hot oven changes the taste, texture and nature of the radishes – for the better.
Roasted Radishes
12 to 15 radishes – leaves attached
3 tablespoons olive oil
2 teaspoons kosher salt
Wash and trim the radishes, leave the tops attached. They are tasty when crunchy. Toss the radishes in a small bowl with some olive oil. Spread the veggies on a cookie sheet (a little parchment paper makes for an easier clean up). Sprinkle thoroughly with kosher salt. Roast at 375 for 25/30 minutes.
Easy-peasy and a delightful side dish.