Slow Roasted Radishes

Do you like radishes? Radishes are one of those vegetables that people seem to either love or hate. Not many people that I have met are in the middle on their opinion. If you are on the fence about radishes, let me share a recipe that should pull you to the love side. Slow Roasted Radishes are nothing like their raw form or flavor. Ready?

Personally, I like raw radishes in salads and will nibble on them if they are the last item left on the veggie tray at a holiday gathering or office party. They are not my go to snack…unless they are slow roasted.

Slow roasting changes the flavor profile so much. No longer are they the often bitter mouthful. Instead they are so sweet and depending on how cooked, have a crunchy texture. My favorite way to cook them is until they are crunchy.

Cooking them couldn’t be any easier. I even have a pan that I use when roasting most of my vegetables. It is a roaster made by Swiss Diamond. Swiss Diamond makes the best cookware and because of the quality, it lasts forever! It is definitely worth the investment.

Ingredients:
1 to 2 bags of Radishes
2 to 3 Tablespoons of your favorite oil (or use pats of butter)
Salt & Pepper

Directions:
Turn on oven to 300 degrees
Wash and trim off ends of radishes
Pat radishes dry with paper towel to remove excess moisture

Lightly season with Salt and Pepper
Place radishes in roasting pan in single layer
Drizzle oil over radishes or place pats on butter on top

Roast in oven for 60-70 minutes – stirring and turning over after 30 minutes

Continue to cook until radishes are browned and as crispy as desired

Remove from roaster and allow to drain on paper towel or rack

Note: These babies are HOT… allow them to cool a little before popping them in your mouth! Just sayin..

Grab a bag of radishes and give them a try. You will not believe how different they taste when roasted.

My crew loves to eat these with ranch dressing..me..I tend to forget the directions above under the note..and end up with a burned tongue. They are great in a salad, as a snack, and even as a vegetable served on the side. There are so many ways to use them. IF you can keep in the the fridge and away from snacking fingers!

These items were used to prepare this dish:
Swiss Diamond Roaster Pan

Silicone Cooking Utenstils – these are the BOMB!

And my new set of kitchen toys that I just can’t use enough:

[amd-yrecipe-recipe:29]

Sherryl