Yes – you read that right! Look out veggies in my fridge- I am on a roasting binge to bring out your best flavor. Radishes are one of those veggies you either love or hate. They seem to get left on plates when the rest of the salad has been eaten,often placed there for their beautiful color,or used as the faithful “rose” garnish. (though next time I may cut them like that to expose more area to carmelize).As with roasting any vegetable,this is simple and only requires the veggie of choice,some olive oil and a complimenting herb or spice. Tonight the radishes were joined in the oven with cauliflower and my other new favorite to roast,the scallion.What a beautiful choice for a holiday meal with their red,green and white color!
One bunch fresh radishes,cleaned,tips removed (about 12)
1/3 head cauliflower,break up in florets comparable in size to your radishes
8-10 whole scallion,cleaned and root tip trimmed
1-2 T. olive oil
salt (invest in some Pink Himalayan)
black pepper
Pre heat oven to 400 degrees,Place a foil lined baking tray on the middle rack. Clean and trim your vegetables. Sprinkle your oil on and toss gently,making sure all areas have a light coating on them.Season.I kept this simple with just salt and pepper.
Place the cauliflower and the radishes on the hot tray. They will sizzle! This started the cooking process immediately,and gives them a nice sear.Let them roast for about 15 minutes. Take them out and stir them around. Place the scallions on top and continue roasting for another 10-15 minutes depending on the size of the radishes. Serve…(I make extra scallions as I tend to sample one too many before the plate makes it to the table!!)
~COOKING WITH CLASS~ 