Roasting brings out the sweetness in even the most hostile of vegetables, and I’m talking about you, radishes. I pick radishes out of salads and push them aside on plates because I don’t enjoy their bitter flavor. I’ll admit they crunch nicely and look pretty. Normally, I don’t look twice at radishes, but I found a particularly enticing bag of multicolored radishes at my organic supermarket, so I had to take it home.
But once purchased, those pretty radishes sat in my fridge. I wasn’t sure how to approach them. Eating radishes raw wasn’t an option for me. I considered slicing and sautéing them, but then I discovered a recipe for roasted radishes on the Kitchn blog. Roasting is easy, fast and brings out the sweetness even in aggressively bitter vegetables like radishes.
I wasn’t going to take any chances that the radishes would remain bitter, even after roasting, so I tossed them with a rosemary balsamic glaze. It enhances the sweet, juicy flavor of the roasted radishes.
Roasted Radishes with Rosemary Balsamic Glaze
Roast radishes quickly in a hot oven. They'll retain their juiciness while releasing their sweetness.
Ingredients
- 1 tablespoon balsamic vinegar
- 2 tablespoons coconut sugar
- 2 tablespoons filtered water
- 2 teaspoons finely chopped fresh rosemary (or 1/2 teaspoon dried)
- 1 pound radishes, tops and bottoms trimmed
- Olive oil
- Salt and pepper
Instructions
Preheat the oven to 425 degrees F.
In a small saucepan, mix the balsamic vinegar with the coconut sugar and water.
Add the fresh rosemary, bring the mixture to a boil, turn down the heat and allow to simmer until reduced by half, 3-5 minutes.
Remove from heat and keep warm.
Trim the tops and bottoms of the radishes and cut them in half.
Place them cut side down on a baking sheet.
Sprinkle with salt and pepper.
Drizzle with olive oil.
Roast the radishes at 425 degrees F for 10-12 minutes.
Remove from oven and put the radishes into a bowl.
Toss with rosemary balsamic glaze and serve immediately.
Slice the radishes in half, drizzle with olive oil, dust with salt and pepper and put them in a hot 425 degree F oven for 10-12 minutes.
Roasted radishes are wrinkled, but still juicy.
Put the radishes in a bowl and eat as is or toss with rosemary balsamic glaze.
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