Roasted radishes
Roasted radishes
So…I thought these babies were gonna totally be my jam…as in, a lower-carb/low starch replacement for potatoes. Review/recipe after the bump (small batch).
I put a good bunch of quartered radishes onto a paper lined baking sheet, tossed them with equal parts evoo and coconut oil, then sprinkled with pink Himalayan salt and freshly cracked pepper. Then I spread them out (the pic shows them all together). They gave off a lot of liquid, and yet were still more juicy than I anticipated.
Verdict? I bet they’d be great in a stew, pot roast, or other super-homey one-pot application, but they just do not really remind me much of potatoes as I’d hoped (other than how uncannily they resemble roasted baby reds). That said, they ARE delicious. I had some for breakfast today, cold.
3 cups radishes, raw
2 tsp Himalayan Pink Salt
1 tsp ground, Spices, pepper, black
1 tablespoon olive oil
1 tbsp refined coconut oil
Heat oven to 425, toss cut radishes with evoo/coconut oil on a paper-lined or greased baking tray, sprinkle w/salt & pepper and toss again. Spread out so there’s space in between each piece. Bake 10-12 minutes (this is where I think I failed – I guessed the time and left them in for about 25-30 mins and they wilted and got a bit soggy on me, whereas, I’d seen others post online—in hindsight, of course—about how they were browned on the outside slightly, and still had some crunch, that they would pop in your mouth).
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Bite, as in peppery taste? I over-peppered these, so I can’t tell very much, but I will say this batch was not AS peppery cooked, as they were raw.
I’m going to give these a shot. I used to despise radishes but am slowly coming around to them.
Let me know how you like them!
Megan V here you go
Thanks! Looks fantastic!
Going to make them tonight!
🙂
Wait do i bake them for 12-15mins? Or do like 35? Ive seen various things online.
I’d try the shorter time and see, then go longer if you want them done more.
Sounds good thanks!