We were discussing foods at the familial Sunday night ice cream social. One of Sparky’s sisters, who happens to be more sophisticated that the norm, was touting the merits of roasted radishes. Now I’ve made roasted root vegetables, usually consisting of potatoes, parsnips, carrots, sweet potatoes and when they are on sale beets. But never in my wildest dreams would I have considered radishes. Because I decided to try some new side dishes this year (once a month), I though why not? So I purchased a bag of radishes. The recipe was very easy:
1 bunch radishes
1/2 t. garlic powder
1/2 t. onion powder
1 T. olive oil
Trim off the tops and ends and wash well. Cut them in half. Place radishes into a Ziploc baggie and add the other ingredients. Seal bag and shake well to coat evenly with oil and spices. Place them cut side down on an oiled baking sheet. Bake at 350 degrees for 20 – 25 minutes until easily pierced with a fork. Serve hot and season to taste with salt and pepper.
They did look festive. Can’t say I’m a real fan but Sparky seemed to like them. They had the texture of roasted Brussels Sprouts. The flavor was a watery cross between cabbage and carrots – a little sweet but with a slight bitterness (sort of like Brussels Sprouts). I think I’ll try them again but perhaps with butter and fresh garlic. Don’t mind the snowman plate. I got them out for Christmas and decided to use them for a little while since they are a bear to get stored away!
A Different Perspective 
mmh – a new concept to me too. (In my caravan life style roasted veg so far only feature as a snack out of a bag (in lieu of what you call chips and Brits call crisps). What I find interesting also, looking at your picture – there does not seem to be a distinction in the English language (either side?) between what I call Radieschen (say: Radies-chen) and what I call Rettich (red or white, longish, like oversized carrot – although that raises another linguistic issue as in German carrots are the short round things, shaped like Radies-chen, whereas the long ones are Mohrrueben. 😃) That I have noticed before. Thanks for a culinary post.
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Interesting linguistically. Since the radish is a Mediterranean/African import, it makes me wonder at its wide distribution in Europe and beyond!! What did our ancestors see in this vegetable that impelled them to spread it all over the world?
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Suddenly I want to eat radishes! 😂
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Be my guest! I’m always up for a new experience and sometimes it turns out to be a new favorite!!
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Sounds intriguing. I wondered at first if these were more ceramic orbs from the kiln.
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I’d love to get that rosy pink from the kiln but doing high fire glazes makes that very very difficult! However from the oven the color was very pretty!
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I’ve never thought of roasting radishes before! I’ll have to at least try it!
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I say go for it! I personally do not like radishes raw (and I don’t care for many vegetables raw) and cooked they were actually fine. So I’ve revised my opinion of radishes. Now I’m toying with making boiled radishes (just a few) to see if adding them to mashed potatoes gives the potatoes a pretty color!
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The sight of the roaster radishes is not so much attractive ( for me ). But since Sparky told they were good , this is they are good! 🙂 🙂 🙂
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I mean roasted radishes , of course ! 🙂
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I’m in the cooked vegetable camp and you are in the raw vegetable camp – but we can still be friends! hehe! I might spring these on his family at the next get together…
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And what about the vitamins in cooked vegetables?? I think, of course , you eat a lot of raw fruits to make a good balance 🙂
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I eat mostly steamed veggies and yes, a lot of fruit!!
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Hey, Muri. You said you know where the secret button is to revert to WP Classic Editor? Please share!
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Sounds interesting. Sadly Hubby can’t eat radishes but it might make a change for me in a stir fry.
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That is sad. I wonder if cooked radishes might be on the menu?? I haven’t seen them used in a stir-fry… let me know if they are any good that way!
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I’ll let you know!
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🙂
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Wrangler would eat them but I would probably not enjoy them.
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I was pleasantly surprised since I do not like radishes. But roasted they were okay…
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Interesting.
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🙂
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Boy, oh boy, you are pushing the boundaries for my comfort level. But, my local Ranch Marked sells over-sized, bulk radishes that would probably lend themselves (or would that be commit themselves?) to that experiment. It’s a simple enough recipe, so why not if that gourmand, Sparky likes it.
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I’ll give that a try
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🙂
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Roasted Radishes ? So wrong, but you know I just have to try it. We’ve been roasting eggplants for the past two weeks. My two plants are prolific but I can’t give the aubergines away as no-one likes them. Food wastage distresses me – can’t do.
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Have you considered freezing them? I haven’t frozen any for years but I remember slicing it in ~ 1″ wheels and baking for 15 min. Then once they were completely cooled bagging them and freezing. It worked great for eggplant parmigiana…
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Adding to todays To Do List.👍
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I can only handle eggplant in small quantities – I’d be freezing all of it and making baba ganoush once a month!!
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They are pretty but I don’t think they’d be my thing. More for Sparky.
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I didn’t think I’d like them but they were okay. I would eat them if I were served them with a meal… but I prefer the Brussels Sprouts. Sparky liked them. I’m going to check on some other recipes – Sparky’s other sister mentioned grilled cucumbers but that is really low on my list. (I loath cucumbers raw – even if they smell good!)
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This looks interesting Val and easy to do…i might give it a try 😊😊😊
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It was a nice change of pace but I really hope Sparky doesn’t decide to plant radishes in his garden again…
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I love radishes. I use them in curries with lentils or even with meat. Such a rich vegetable.
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I was reading about the benefits – makes me want to incorporate them more often but I’m not sure I’d be able to eat them raw… I’ll have to try adding them to the lentils!
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I must say it’s rather late here and i’m very tired … I read ice cream and radishes and altho I do like homemade ice cream I thought you’d really lost the plot. Upon rereading I realised you were roasting them rather than whipping them into ice cream, what a relief 😉
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Haha! That would be a shocker! Radish ice cream! Though there was one place growing up that every summer would make a mystery flavor – once it was tuna, another time it was spinach, so I guess it wouldn’t be out of the realm of possibility!!
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I have had radish kimchi, but not roasted radishes-though if they are similar to Brussels sprouts that way, I may give them a go.
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They were surprisingly good since I do NOT eat radishes raw. Cooking gave them an entirely different flavor!
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