I have been in battle with my mom over radishes being hot (spicy) or not. I think she’s crazy and she thinks I’m just ridiculous. Granted, she always thinks of me like that, radish battle or not. Frankly, I’ve never had a hot radish. I’d like to meet one. Logan and I both like hot and spicy foods so we’d love radishes all the more if they were. Google says that there are different types of radishes (even the regular ole one’s we typically buy, can vary) and other aspects that impact the heat. But it’s possible this is a conspiracy theory, implemented by those looking for an excuse to not eat their vegetables. Because, like I said, I’ve NEVER had a hot radish.
Now you are probably going to tell me you have. Well chalk another one up for mom, but I still don’t believe you.
Radishes were never really my thing. Logan on the other hand, loves them. He would buy them by the bag full, cut them in half, salt them and just plop them in his mouth. That’s still a bit much for me. I came to enjoy radishes more recently in the last couple years, after putting slices on a salad one day. Logan looked at me unsure, in that I of all people could have confused a radish with some other substance that I actually did consume. I told him I hadn’t lost it, but that in fact I liked thinly sliced radishes, and found out later they are delish on sandwiches too.
Radishes are not crazy flavor’ers. But they have a great crunchy texture to add to dishes. All too often radishes are just sliced or chopped and eaten raw. So it’s about time we give them another purpose on this earth. So I give you… ROASTED radishes. Hey hey hey.
As you would anytime you consume radishes, chop off the greens and scrub them (they were in the ground after all and seem to never come washed EVER from the grocery store). Then you cut them in half, toss them in a little olive oil and s&p. Then you roast. After roasting you can totally, and frankly I encourage it, eat them right then and there. They are soooooo good. They become soft and slightly caramelized and are delicious just as is. But naturally, I can never do something basic because basic has been done.
These caramelized little gems get slathered in a ground mustard chive butter sauce. *Faint*
Oh, hello. Sorry, yes I’m still here. Picking myself up off the ground.
This dish is super simple yet, (how I like it) full of flavor. My only qualm is that I feel like I want to clear the grocery shelf of radishes, as I can never get enough. As is, you use two bundles of radishes, so about a pound worth, yet after cooking that pound seems so easy to consume all on your own. So if this is your first radish rodeo, make it as is… but I’m telling you, if you want to share this side you will have to be gifted at the art of sharing or you might be clearing the shelf next to me.
These go great with meaty veggie burgers, a whole grain, or as a general side for a large spread (I’m thinking thanksgiving (yes already)).
Now, Google also says that if you find radishes to be spicy roasting them does reduce/neutralize their spice as it turns them slightly sweet. So if you are on ‘Team Mom’ and don’t like spicy, you should be a-okay with them cooked this way.
Some other great things to point out, radishes are cheap cheap, which is good if you are clearing the shelf like me. They are accessible year round, yahoo. And they are a great light alternative to other root veggies that are kind of heavy and starchy. These in fact are almost juicy when cooked.
Have I convinced you yet? Roasted radishes are the new wave (wo)man.
**Oh! If you make any of Noming’s recipes, be sure to snap a photo and share them on twitter or instagram with #nomingthrulife so we can see them too. I mean you would only make my day and all if you did!**
- 2 bundles or 1 pound radishes, greens removed and halved
- 1 tablespoon olive oil
- salt & pepper
- 1 tablespoon butter (vegan, if desired)
- 1-2 teaspoons whole grain mustard
- 1 tablespoon finely chopped fresh chives
- Preheat oven to 425 degrees and line a large baking sheet with parchment paper , set aside.
- In a medium bowl toss halved radishes with olive oil and a sprinkle of both salt and pepper until evenly coated. Bake 30-40 minutes, tossing half way and cooking until radishes begin to become lightly golden in spots and are tender throughout.
- Five minutes before radishes are finished cooking, melt butter in a microwave safe container, for approximately 30-60 seconds. Whisk melted butter and mustard together until combined. Lightly stir in chives.
- Remove radishes from baking sheet, and place back into previously used medium bowl. Pour mustard mixture over radishes and toss until evenly coated.
- Serve immediately.