Posted By Kimberly Turner on Sep 8, 2016 in Cooking How-To Videos, Cooking Shows, Cooking with Kimberly, Featured, Fruit & Vegetables, Gluten Free, Healthy, How To Cook, Low Calorie, Radish, Roots & Tubers, Side Dishes, Vegan, Vegetarian, Veggies | 0 comments

Check out this recipe for How to Roast Radishes in a Roasting Tray for a delicious way to enjoy this root vegetable!

A tasty, nutritious, root vegetable eaten raw, radishes respond to cooking & roasting very well too. The peppery nuances are accompanied by a subtle sweetness that makes them irresistible.

The radishes I’m using are from my garden and they are very large, brilliantly red in color, full of a fresh peppery flavor and a nice addition to any salad or appetizer. It might be difficult to find radishes this large at your local market, but the smaller varieties will work just as well as the ones I have.

Radishes are topped with an abundance of large scalloped leaves. The leaves are edible and can be eaten cooked just like other vegetable greens. Radish leaves are delicious added to soups, stews and stocks, and cooked as a side dish, on their own.

I will be serving my lovely roasted radishes quartered, on an amazing green salad with oranges and goat milk cheese.

Since it is possible that your radishes will be smaller than mine, you might wish to cut yours in half, and scatter them over a salad or present them on lettuce leaves with goat milk cheese, brie or gorgonzola.

Roast Radishes in a Roasting Tray:

Radishes are another great vegetable to roast on this roasting tray from Mutt Shop Products. Radishes come out very tender, moist & delicious.

I am making use of my jalapeño pepper roasting tray, which I have used for the purpose of roasting a variety of fruits & vegetables in other shows.

To find out more about this unique roasting tray, check out my review on Mutt Shop Products Jalapeño Pepper Roaster Tray.

Review Video: Mutt Shop Products Jalapeno Pepper Roaster Tray

Type: Side Dish Recipe

Yield: 3 – 4 servings
Prep Time: 5 min
Roast Time: 25 – 40 min, depending on radish size

The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:

Ingredients:

8 large radishes – fresh, thoroughly scrubbed & rinsed, with leaves removed, leaving about 1 inch of the stem attached; the little stems look pretty for presentation
2 tbsp olive oil
freshly cracked pepper – to taste
sea salt – to taste

Instructions:

Preheat oven to 400 degrees F.
Trim off radish roots, if excessively long.
Place radishes in a bowl with olive oil & toss. Using your hands, massage the olive oil into the radishes, making sure that all outside surfaces of the radishes including the 1 inch stems, are well coated.
Place roasting tray on a baking sheet and place radishes on the roasting tray with stems facing down, filling as many of the holes you choose to use.
Roast radishes for 20 minutes & check for doneness to see if they are knife tender. If they not done, return to oven & continue roasting for another 20 minutes.
- Note: Check every 10 minutes, to be on the safe side. Smaller radishes will cook sooner than the ones I used in this cooking show.
If, at any point, it looks like the radishes are browning too much, cover with a loose tent of aluminum foil.
Remove radishes from the oven, and cut them into quarters or halves to serve on a salad. You could serve them whole or halved on lettuce leaves, along with a good strong cheese of some kind.