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.
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.
You can cook radishes as you would cook any vegetable, with just about any technique.
They’re great at breakfast, lunch and dinner. We haven’t figured out a radish dessert, yet.
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.
Just like the bottom globes, the radish greens have a peppery in taste. Even older greens, which can grow more bitter, provide a nice bite to a lettuce salad.
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