Roasted radishes! Whoa! So I was in my favorite part of the grocery store: produce. I spotted the radishes and thought I've never photographed them. In my grocery cart went one bunch of radishes. After the shooting, I did a little research on radishes and discovered recipes for roasting them. Radishes? Roast them? I've only experienced their sharp taste in salads. Long story short, I decided to roast the radishes with Brussel sprouts, lots of garlic and top with toasted sesame seeds. The roasted Brussel sprouts and radishes make an excellent side dish with roasted meats, such as chicken and pork.
Roasted radishes if roasted too long lose their sharpness. The taste is bland and the texture is watery. They do transform into a beautiful pink color. Anyway, I am going to try them again. But rather than cutting them in half, I'm going to slice them, spread them out with lots of room on a sheet pan and roast at a higher heat, about 425-450 degrees F.
What do you think? Have you roasted radishes?
Here’s how I had prepared them. If you’re adventurous and try this out, I would love to know what you did. As soon as I try this again, I’ll update the recipe.
1 pound Brussel sprouts, washed, root end cut off and sprouts cut in half
9 ounces bunch of radish, root stem cut off and leaf stem cut back to 1/4 inch
5-6 ounces sweet onions, cut into quarters
3 Tablespoons 100% olive oil
2 teaspoons granulated garlic
salt and pepper to taste
2 teaspoons toasted sesame seeds.
Preheat oven to 400 degrees F.
Thoroughly mix all ingredients in a large bowl.
Pour the mixture out onto a non-stick sheet pan. Spread evenly. (See Cook’s notes.)
Place sheet pan on oven middle rack and roast 15 minutes.
Remove pan from oven, quickly turn over the Brussel sprouts, radishes, and onions while keeping them evenly spread out. Return pan to oven and continue to roast 15 minutes or until ingredients are tender.
While vegetables roast, toast sesame seeds in a skillet over medium heat. Shake and/or stir the seeds to toast evenly. Take care not to toast too quickly.
Remove vegetables to a serving dish and sprinkle top with the toasted sesame seeds. Serve hot.
To crisp and evenly brown the Brussel sprouts and radishes, you may need 2 sheet pans. If the vegetables are roasted to closely together, the cooking roasting process results in a steaming process. The vegetables will still cook, of course, but will not crisp very well. You can purchase pre-toasted sesame seeds. However, I find the freshly toasted sesame seeds have a more intense flavor.