A year ago I ran across online praise for roasted radishes. I’m not a big fan of radishes, perhaps because they weren’t part of Parker cuisine when I was growing up, but finally gave them a try.
This won’t be as detailed as most of my recipes because I need to get into the hospital soon.
My basic ingredients were raw radishes and Brussels sprouts, diced onions, a bit of parsley (probably not needed), extra virgin olive oil, dried rosemary (i.e., not fresh), coarse salt, and pepper.
With the radishes, I cut off the little rootlet and green top, then cut them in half unless they were tiny radishes. Brussel sprouts take longer to cook, so I cut them in half, too. I put all the veggies into a bowl, added just enough olive oil to coat them, sprinkled in some salt and pepper, then mixed with a spoon. Then I spread all that on a cooking sheet and popped it into an oven pre-heated to 425°F. (I covered my cooking sheet with aluminum foil to ease cleanup.)
I cooked in the oven for 17 minutes (15-20), using a turner to flip the veggies once or twice while cooking.
They were a little bland, so I topped off with Weber Roasted Garlic and Herb Seasoning. I enjoyed them and will do it again. Next time I may try coating with melted butter rather than olive oil. I felt very virtuous for eating my vegetables.
PS: I ate half of this in one sitting. I refrigerated the rest and ate it about six hours later. It was much more flavorful. If you’re one of those people who never eats leftovers…
4 responses to “Recipe: Roasted Radishes and Brussels Sprouts”
Recipe looks delicious. Prayers for Jamie Scott and Anastasia Boulais after the earthquake and tsunami this morning in Christchurch, New Zealand. I pray they are okay.
Yes, Cathy. This has been a tough decade for Christchurch, in terms of earthquakes.
A great recipe suggestion Steve … many thanks
All the best Jan
Thanks for dropping by!
This should be pretty low-carb per serving. Maybe I’ll do the nutritional analysis one of these days.