I didn’t plant radishes this spring, but I bought some at the Ballard Farmer’s Market. As a kid, I approached radishes with caution: always crunchy, often sweet, but sometimes way too hot. Over the years, I’ve come to realize that a taco just isn’t a taco without some thinly sliced radish; and they’re great atop some crusty bread spread with a little butter, and maybe a sprinkle of salt.
But roasting radishes mellows their flavor, and enhances their natural sweetness They can be roasted in the oven, or pan-roasted on the stovetop. This first recipe below is adapted from one posted by Ballard’s Molly Wizenberg on her blog, Orangette. I’d forgotten to add freshly chopped parsley or chives the night I took this photo – added herbs are optional, but they’ll add little extra color and flavor. I bet some chopped fresh dillweed would be nice, too.
Pan-Roasted Radishes – serves about 4
1 lb fresh radishes (approx 2-2 1/2 dozen)
2 Tbsp unsalted butter (or olive oil)
1/3 cup chicken or vegetable stock, or water
pinch or two of sugar
salt, and freshly ground black pepper
minced fresh chives or parsley (optional)
Rinse the radishes and scrub them well (the original recipe leaves 1/4″ of the green stem – if you do the same, soak the radishes in water for 15 mins before scrubbing). If any radishes are an inch or more in diameter, cut them in half. Add the radishes to a 10″ skillet, or one large enough to hold them in a single layer. Add the butter or olive oil, stock, sugar, and salt & pepper to taste. Bring skillet to a simmer, cover, and simmer gently for 18-25mins, or until radishes are tender. Remove lid, and gently roll or stir radishes in the pan. Continue simmering for 5-10mins, reducing the liquid until it coats the radishes. You may need to increase the heat a little. Check and adjust seasoning, and sprinkle with fresh chives or parsley if desired. Serve warm.
Alternately, roast your radishes in the oven.
Oven-Roasted Radishes Serves 3-4
2 bunches medium radishes; scrubbed with ends trimmed, large radishes sliced in half
1 Tbsp olive oil (or melted butter, cooled slightly)
Salt and pepper to taste
Half a lemon or lime (I usually use lemon)
Preheat oven to 400°F. If desired, for easier cleanup, line baking sheet or roasting pan with aluminum foil or parchment paper. Add radishes to pan and drizzle with olive oil or melted butter, and stir to combine (or mix well with very clean hands). Season radishes with salt and pepper. Roast until radishes are tender but retain some firmness, which usually takes between 20-35 minutes. Squeeze or drizzle fresh lemon juice over radishes. Taste before serving, and adjust seasoning if necessary.
Lastly, if you’re looking for further radish inspiration, here are a few ideas for what you can do with a 69¢ bag of radishes from Grocery Outlet…
Happy roasting and slicing!