Seize the food! A new year's resolution to experiment with 100 new recipes in the coming year.
Saturday, September 24, 2011
Oven Roasted Radishes
Sometimes the simplest preparation creates the most amazing dishes. Case in point: oven roasted radishes. I often ignore these adorable bright red bulbs because their bite is just too much for my everyday salad. But after coming across an article about spring veggies, I decided to try a different approach.
Loosely based on an article in Bon Appetit, April 2011
serves 4
The Ingredients:
2 bunches of radishes, any variety
1 Tbsp olive oil
kosher salt to taste
The Process:
Preheat oven to 450.
Thoroughly wash the radishes. Cut of the tops, leaving approximatley 1 inch behind. Reserve the greens. Slice the radishes in half lengthwise and toss to coat with olive oil.
Arrange radishes cut side down in a single layer in a heavy baking sheet. Sprinkle with salt. Roast, uncovered, for 15-18 minutes. Stir occasionally.
Remove radishes to a serving bowl and keep warm. Coarsely chop about 1/2 cup of the reserved radish tops and toss with roasted radishes. Server immediately.
The Review:
I have always detected the slight similarity between radishes and turnips. It wasn't until I tried roasting the tiny red orbs that their sweetness came out the relationship became obvious. I absolutely adored this preparation. Unfortunately, my turnip loving partner...who is averse to radishes, was unable to try them in their new form. I had ended up eating the entire batch for dinner by myself.
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