Roasting Radishes: the best way to win over a radish hater
This is the raddest radish recipe. Or should we call it a technique? Either way, roasting radishes is a fresh take on these spicy beauties.
Flavor sweetens: Roasting the radish takes some of the spice out of the radish, and some of the flavor that many radish haters hate fades. They become a little sweeter and don’t bite back as much.
Super quick: Roasting radishes takes maybe 10 – 15 minutes. So quick!
Beautiful: Mix these in with any of your favorites (last night I chose cauliflower, carrots, and salad turnips) and they will make your dish look fabulous.
The Recipe: Roasted Radishes
Ingredients:
1 bunch radishes (or more!)
Mix of other veggies, enough to fill two baking sheets (that way you have leftovers). I used 1 head of cauliflower, 5 carrots, and a bunch of salad turnips
2 tablespoons fat of your choice, I used duck fat. Make sure it is something that will cook at high heat (coconut oil, animal fat, BUTTER)
How to:
Preheat your oven to 400 degrees. Chop your vegetables to equal sizes, about 1 – 2 inch chunks. Toss them together with melted oil, salt and pepper. Feel free to add in some spices or herbs or even a bit of lemon.
I roasted my veggies for around 20 minutes, stirring halfway through. I added the radishes and turnips in after the rest had been roasting for about 5 minutes.
Enjoy!