Roasting radishes mellows them into the perfect side dish
We’re not a huge radish-eating country, and I think that’s a mistake.
Radishes carry in their little bodies a tremendous variety of vitamins and minerals, so they’re a smart addition to our five-a-day veggie eating, but the spicy flavour can keep many home cooks away.
In France, I learned to love radishes as common cocktail hour snack (or “aperitif”), eaten raw, smeared with a small glob of butter and a dash of salt. If that sounds a little crazy, I dare you to try it and tell me that the French are not the wisest radish-eating culture out there.
Of course, falling in love with a veggie only when topped with creamy fatty butter isn’t exactly a recipe for healthy eating, but it did get radishes on my radar, which led me to roasting them.
If you haven’t roasted radishes before, you are in for a surprise.
The sharp flavour mellows into a sweet earthiness that is completely family-friendly.
In fact, my four girls have loved roasted radishes since they were toddlers, owing to the gorgeous shade of pink they turn in the oven.
Radishes are delicious simply tossed in a little olive oil and salt and pepper, and then roasted until tender in a hot oven — about 20 minutes at 400 F.
Or, add some minced garlic and dried herbs before cooking and then a squeeze of lemon before eating.
The following recipe tops plain roasted radishes with a quick green goddess dressing made from Greek yogurt, lemon juice, dill and parsley.
Drizzle the dressing over hot radishes and serve as a side dish, or let the radishes cool to use as finger food to dip in the gorgeous herbaceous sauce.
Roasted Radishes with Green Goddess Dressing
Makes 6 servings
1 pound radishes (about 15), cut in half, lengthwise
2 teaspoons olive oil 1⁄2 tsp kosher salt 1⁄4 tsp black pepper
Green Goddess Dressing:
1⁄2 cup low fat plain Greek yogurt
1 tablespoon lemon juice
1 tsp olive oil 1⁄4 cup chopped green onion 1⁄4 tsp minced fresh garlic (about 1⁄2 a clove)
1⁄4 cup roughly chopped fresh parsley
1 tbsp fresh dill (or 1 tsp dried)
1⁄4 tsp kosher salt
Start to finish: 30 minutes Preheat the oven to 400 F. Place the halved radishes, olive oil and salt and pepper in a small bowl and stir to coat.
Pour the radishes onto a parchment-lined baking sheet and roast until tender, about 20 minutes (no need to flip).
Meanwhile, place all the dressing ingredients into a blender and blend just until mixed, but a few green flecks remain, about 20 seconds. (The recipe makes extra dressing.)
Serve the radishes warm or room temperature with about half of the sauce — either drizzled on top, or served in a small bowl as a dip.
Per serving: 38 calories (19, or 50 per cent from fat); 2 grams fat (0 g saturated; 0 g trans fats); 1 milligram cholesterol; 274 mg sodium; 4 g carbohydrate; 1 g fibre; 2 g sugar; 1 g protein.