By Vida Gustafson
I’m always looking for ways to integrate a wide variety of vegetables into my family’s diet. While many people appreciate radishes, their crunchy, earthy and spicy profile is hard to present to kids in an appealing and approachable way. So when I was tempted once again by the beautiful rainbow radishes at the market, I vowed that I was going to find a way to make them irresistible.
I think I’ve found the recipe to make that happen!
Roasting mellows the spiciness without washing out the fresh flavor, and it beautifully intensifies the color of the radish. It’s also ridiculously simple and quick.
2 bunches rainbow radishes (plain red will do)
salt and pepper
2 tsp olive oil
1 tsp lemon juice
handful of parsley (chopped)
1 clove of garlic (finely chopped)
Preheat the oven to 425 degrees. Rinse the radishes thoroughly and cut the green leafy tops off. If the radishes are much larger than a square inch, cut them in half.
Toss them in olive oil, salt and pepper. Arrange evenly on a baking tray. Lining the tray with parchment paper will make cleanup super easy.
Roast the radishes at 425 degrees for 20-25 minutes. The skins will start to brown and crisp slightly. Put the chopped garlic and parsley in a bowl with the olive oil and add the roasted radishes as soon as they are out of the oven.
Serve these as a side to any main meal or as a topping to soup or warm salad.