Looking at the Root

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!

39 thoughts on “Looking at the Root

  1. 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. πŸ˜ƒ) That I have noticed before. Thanks for a culinary post.


    1. 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?


    1. 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!


  2. 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.


    1. 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…

      Liked by 1 person

    1. 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!)

      Liked by 1 person

    1. 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!


  3. 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 πŸ˜‰


    1. 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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