I am still trying to creatively use up my abundance of radishes. Last week I pickled some radishes. They actually turned out quite tasty, although I will cut down on the garlic next time. Or maybe I will increase how many radishes I use. Not sure yet.
Anyways, while I am satisfied with the end product of my experiment, there is no way that I want to eat pickled radishes everyday, nor do I want 10 jars of pickled radishes. This means that I have had to find other creative ways to use up my abundance. This week, I roasted them. OH MY GOD! If you have never roasted radishes, do it today. Right now. Eschew all of your other responsibilities and report directly to the kitchen. I will admit, at first I had limited expectations, but my doubts were blown away after my first bite. Now I am worried that I will not have enough radishes. I can hardly believe it.
Here is what I ended up using:
15 radishes, trimmed and cut in half, greens reserved
1 pound small potatoes, quartered
3 medium carrots, slice lengthwise and cut into 1 inch quarters
olive oil, about 3 TBSP
white wine vinegar, about 1 TBSP
2 TBSP flat-leaf parsley, chopped1 shallot, finely minced
salt and pepper to taste
- Pre-heat oven to 400 degrees.
- Add all of the ingredients to a large bowl and shake to coat.
- Place vegetables on a cookie sheet lined with parchment paper and place in the oven.
- Bake for approximately 30 minutes, or until the vegetables are browned.
And while you’re at it, try sauteeing the radish greens in some olive oil with a little bit of garlic or shallots, white wine and salt and pepper to accompany your roasted veggies. It is super simple and means less kitchen waste and more vitamins and minerals for you. I served the two together with a bit of boiled chicken with a light gravy. It was one of the better meals I have made in a while and I will be making it again!