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A Recipe for People Who Don’t Like Radishes

This spring we found ourselves with a bumper crop of radishes. It was a very welcome surprise after the garden issues we experienced last year. But it did leave us with a wonderful problem: What do you do with big bowls of radishes that are ready all at once? We took to social media to ask our neighbors around the world. We got lots of great ideas. Roasted radishes were highly recommended by many. Somehow this idea had never dawned on us as an option.

We started researching this idea and pulled recipes from all of our cookbooks and the internet. The one that follows has become our favorite. It is adapted from, “Six Seasons: A New Way with Vegetables.” One great bonus about this recipe is that it uses the whole plant. Very little goes to waste. Even though we compost at home, we still love the idea of using as much of what we grow as possible.

The real magic of this recipe is that these little gems don’t taste like radishes at all. They taste more like potatoes. The greens get a little crispy, and the roots are oh so tender. Which makes them the perfect recipe for people who don’t like radishes.

Tips for making this recipe

If you find that your radish greens are too far past their prime, have no fear. This recipe can be made without them. Another option is to throw in a handful a spinach instead.

Depending upon how much honey and chili flakes you use, they can be more sweet or spicy.

While I love the idea of preserving the harvest for days or months to come, these roasted radishes are so tasty that they don’t even make it to a serving dish before they disappear on our homestead. I can guarantee that next year I will be planning more garden space for radishes!

Roasted Radishes

Level: Easy | Prep: 10 minutes | Cook: 20 minutes | Yield: 4 servings

EQUIPMENT

• Cast iron pan

• Tongs

• Cutting board

• Sharp kitchen knife

• Measuring spoons

• Stove

• Oven

INGREDIENTS

• 1-2 bunches of radishes with greens

• 2 cloves garlic (garlic scapes can be substituted if you’ve got them)

• 2 tablespoons unsalted butter

• 2 tablespoons apple cider or red wine vinegar

• 1-2 tablespoons honey

• Olive oil

• 1/2 teaspoon dried chili flakes

• Flaky salt

• Freshly ground pepper

DIRECTIONS

1. Preheat the oven to 375 degrees

2. Chop the garlic

3. Rinse and trim the tops off the radishes

4. Pick through the greens, reserving about half

5. Dry the greens, set aside

6. Heat a cast iron pan on the stove over medium heat

7. Add a glug of oil

8. Add the radish roots to the pan, toss to coat

9. Let the radishes cook about 2 minutes

10. Using the tongs, turn the radishes and let them cook another 2 minutes

11. Toss the radishes again, then place the pan in the oven for about 10 minutes or until starting to brown

12. Add the garlic and radish greens to the pan, mixing well

13. Cook in the oven for another 5 minutes or until the greens are wilted and the radishes are tender

14. Transfer the pan from the oven back to the stove

15. Over low heat, add the chili flakes plus a sprinkle of salt and pepper

16. Add the butter, letting it cook until slightly brown, about 2-3 minutes

17. Turn off the heat, add the honey and toss

18. Slowly add the vinegar, gently scraping to deglaze the pan

19. Add more salt and pepper if needed

Serving Suggestions

• This dish is best served warm, straight from the pan. But it can be saved in the fridge and reheated if needed. In our house they don’t last long enough to even be transferred to a serving dish!

Notes

• If your radish greens are past their prime, you can leave them out or add a small handful of spinach.

• Depending upon your preferences, you can increase or decrease the honey and chili flakes in this recipe.

• Older radishes, or those grown in hot weather, tend to be spicier. While this recipe greatly tones down their spice, you may want to add fewer chili flakes to this recipe during the summer.