A scrumptious way to enjoy this nutritious vegetable!
When I was growing up, radishes from our garden only ever appeared on our table in two formats: on vegetable platters alongside carrot and celery sticks, or thinly sliced to add a pop of colour and flavour to green salads. I’ve since learned that these nutritional powerhouses (they’re a good source of potassium, calcium, magnesium, vitamins C and B6, folate and dietary fibre) are far more versatile. Roasting them is one of my very favourite ways to enjoy radishes, and adding the often-discarded leaves makes them even more delicious and nutritious! If you do prefer to eat them raw, I highly suggest enjoying them as the French do, in open-faced sandwiches.
- 1 bunch small radishes with leaves attached
- 1 tablespoon (15 mL) olive or avocado oil
- Salt and freshly ground pepper
- 1 tablespoon (15 mL) butter
- 1 teaspoon (5 mL) freshly grated lemon zest
- 1 tablespoon (15 mL) freshly squeezed lemon juice
- Handful fresh mint leaves, to garnish (optional but delicious)
- Preheat the oven to 475F.
- Cut the leaves off the radishes by slicing near the top of each radish so a small sliver remains attached to the greens to hold the bundles of leaves together. Trim the root ends off the radishes as well, then scrub the radishes under cold, running water. If any radishes are significantly larger than the others, cut them in half lengthwise.
- Wash the radish greens thoroughly in cold water (they are often quite gritty) and pat dry with a clean towel.
- Put the radishes and oil in a medium-sized, oven proof skillet. Swirl to coat the radishes, then season with salt and pepper. Cook over high heat, shaking pan occasionally, until radishes are just beginning to brown (about 2 – 3 minutes). Place the skillet in the hot oven and roast the radishes, shaking pan every 5 minutes or so, until they are just tender, about 10 – 15 minutes, depending upon the size of the radishes.
- Return the skillet to the stovetop and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat, stirring often, until they are wilted, about 2 – 3 minutes.
- Sprinkle the lemon zest and juice over top then season with salt and pepper to taste. Serve hot with torn mint leaves scattered on top, if using.
Serves 2; recipe can easily be multiplied.