Today’s dish showcases beautiful homegrown radishes from my garden. Radishes, one of the easiest vegetables to grow, are also one of the most nutritious root vegetables and a great source for Vitamin C and calcium. When eaten raw, radishes are crunchy and has a sharp, pungent flavor. However, when cooked, radishes become mellow and lose their spicy zing. For this recipe, the radishes are first roasted, then their greens are added and the whole thing is finished with butter and lemon. Prepared this way, radishes lose their crunch, but instead, takes on crisp, yet tender texture. Their flavor is reminiscent of roasted turnips. The greens, which are slightly bitter, retain their peppery zip and they make a great substitute for arugula. Roasted radishes make a great side dish for roast chicken or a grilled steak.
Roasted Radishes with Radish Greens
Adapted from a recipe by Gerard Craft found in Food and Wine
Yields 8 servings
3 bunches small radishes with greens attached
2 tablespoons extra-virgin olive oil
Salt and pepper, to taste
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
lemon zest strips, for garnish
Preheat oven to 450 degrees.
Cut and wash the radish greens and set aside. Cut the radishes in half and pat dry.
In an ovenproof skillet, heat the olive oil and add the radishes. Season with salt and pepper. Cook over medium-high heat, stirring occasionally, until lightly browned, about 2 minutes. Transfer the skillet to the oven and roast the radishes until crisp, about 10 minutes.
Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over medium-heat until they are wilted, about minute or so. Add the lemon juice and season with salt.
Garnish with lemon strips and serve immediately with roast chicken or grilled steak.