Have you ever roasted radishes? Few of us do; but like other root veggies, roasted vegetables can taste even more glorious than raw ones.

We liked this particular recipes for “Valentine veggies.” We adapted the recipe from Duda Fresh, using their Dandy Radishes.

We adapted this recipe from Duda Farm Fresh Foods of Florida, using their quality produce.

 
RECIPE: ROASTED RADISHES WITH ORANGE & ROSEMARY

Ingredients

 
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*Save the peel for drink garnishes. You can cut it into strips and freeze it. Alternatively, you can zest the peel and toss with the radishes and olive oil. You can also freeze extra zest.

 
Preparation

1. PREHEAT the oven to 400°F. Line a baking pan with foil and set aside.

2. TOSS the radishes in a large bowl with the olive oil and rosemary. Place on the baking pan and sprinkle with salt. Roast for 25-30 minutes until tender and lightly browned in spots.

3. REMOVE from the oven and cool slightly. Serve warm with the orange slices.

 
MORE WAYS TO COOK RADISHES

You can cook radishes as you would cook any vegetable, with just about any technique.

 
12 MORE WAYS TO SERVE RADISHES

They’re great at breakfast, lunch and dinner. We haven’t figured out a radish dessert, yet.

Check ‘em out.

HOW TO USE RADISH GREENS (RADISH TOPS)

The green tops of root vegetables are edible—by humans as well as the bunnies and hamsters who love to nibble them.

We especially like beet, celery root, radish and turnip greens; and like the feathery carrot greens as garnish.

[1] Roasted radishes look like edible valentines (photo courtesy Duda Farm Fresh Foods). [2] Look for the freshest radishes, with green tops—and never buy the sad, peeled versions in cellophane (photo courtesy The Chef’s Garden). [3] Great with Bloody Marys and Martinis: radishes dipped in cultured butter and topped with a few flakes of crunchy sea salt (here’s the recipe; photo courtesy Vermont Creamery).

 
Go rad with new approaches to the radish.