Roasting mellows flavor of radishes
Today’s recipe tops plain roasted radishes with a quick green goddess dressing made from Greek yogurt, lemon juice, dill and parsley.
By MELISSA D’ARABIAN
The Associated Press
Wednesday, April 25, 2018
We’re not a huge radish-eating country here in the United States, and I think that’s a mistake.
Radishes carry in their little bodies a tremendous variety of vitamins and minerals, so they’re a smart addition to our five-a-day veggie eating, but the spicy flavor can keep many home cooks away.
In France, I learned to love radishes as common cocktail hour snack (or “aperitif”), eaten raw, smeared with a small glob of butter and a dash of salt. If that sounds a little crazy, I dare you to try it and tell me that the French are not the wisest radish-eating culture out there. Of course, falling in love with a veggie only when topped with creamy fatty butter isn’t exactly a recipe for healthy eating, but it did get radishes on my radar, which led me to: roasting them.
If you haven’t roasted radishes before, you are in for a surprise. The sharp flavor mellows into a sweet earthiness that is completely family-friendly. In fact, my four girls have love roasted radishes since they were toddlers, owing to the gorgeous shade of pink they turn in the oven. Radishes are delicious simply tossed in a little olive oil and salt and pepper, and then roasted until tender in a hot oven — about 20 minutes at 400 degrees. Or add some minced garlic and dried herbs before cooking and then a squeeze of lemon before eating.
Today’s recipe tops plain roasted radishes with a quick green goddess dressing made from Greek yogurt, lemon juice, dill and parsley. Drizzle the dressing over hot radishes and serve as a side dish, or let the radishes cool to use as finger food to dip in the gorgeous herbaceous sauce.
Food Network star Melissa d’Arabian is an expert on healthy eating on a budget. She is the author of the cookbook, “Supermarket Healthy.” Online: www.melissadarabian.net.