I’m a firm believer of roasting vegetables being a 100% foolproof way to get more of them in your diet. They're insanely easy to prep and roasting is a more hands-off and approachable cooking method that definitely helps out with planning meals throughout the week. Also, it’s a great way to enhance the flavor of many vegetables without cooking out all of their nutrients in a pot of water. Nothing worse than sad and bland veggies.
Thanks to my chef at work, and her incessant enthusiasm for the humble radish, I’ve been converted and they’re slowly creeping their way up to my top five roasted vegetable list. And yes, I have a top five roasted vegetable list. It varies based on what’s in season, but my weeknight picks always rotate between: carrots, cabbage, potatoes, cauliflower, and broccoli. They go great with any kind of meal and are delicious the next day; heat said veggies back up and throw a fried egg on them for breakfast. You’re welcome.
Normally, I’ve only eaten raw radishes on tacos or in salads. They’ve got a bit of a peppery bite and add a nice, crunchy texture to dishes. But I’ve never had them roasted. And now, this is the only way that I want to eat them: they cook quickly while staying super tender and sweet when roasted. The strong flavor mellows out and you’ll have a radish lover at home in no time.
Cook time: 15 minutes
1lb radishes, quartered
Olive oil, flavored or plain
Fresh cracked black pepper
1 large lemon, juiced
Preheat your oven to 425ºF.
In a medium bowl, toss the radishes with enough olive oil to coat them. Liberally season with them kosher salt and fresh cracked black pepper.
Place the seasoned radishes on a parchment lined sheet pan and roast for 6 minutes. Stir the radishes and then rotate the sheet pan. Roast for another 6 minutes or until the edges of the radishes are crispy and the centers are fork tender.
Squeeze fresh lemon juice over the roasted radishes and serve immediately as a side dish or tossed into a hearty salad.