I know radishes aren’t for everyone. But I love their bite. And the many varieties they come in. And how quickly they grow. And how you can coax a little stand of them from a sunny part of the yard during most times of the year (provided the ground isn’t frozen solid). My favorite way to eat them is to simply slice and add to a big bowl of greens and veggies. My second favorite way is to halve then add them to a pan of roasted veggies. But, on a winter evening, when local veggies are hard to come by, this pan of roasted goodness (cooking mellows their spicy flavor), served alongside some mashed potatoes and a pork chop is pretty tough to beat.
- 20 (or so) medium radishes (mix and match if you like), with greens
- 1 1/2 Tbsp. extra-virgin olive oil
- 1 tsp. fine sea salt
- 1 tsp. freshly ground black pepper
- 1 tsp. freshly squeezed lemon juice
- Heat oven to 450 F.
- Wash radishes and greens well. Cut greens off tops of radishes. Spread out greens and check for any lingering grit (and wash again, as needed). Coarsely chop greens. Set aside.
- Chop rough ends off radishes. Cut into one-inch pieces. (If radishes are on the small side, you may only need to cut in half.)
- Place radishes, oil, salt and pepper into mixing bowl. Stir together until radishes are well-coated. Spread radishes onto baking tray or cast iron skillet.
- Roast for 15 minutes, stirring at least once. Add greens to roasting pan and cook for another 2-3 minutes. Greens will shrink and crisp. Radishes will be soft, but not mushy when they are done.
- Remove from oven. Sprinkle lemon juice over radishes and stir. Serve hot.