I tried something new for us. Roasted Radishes. I love radishes, but Michael doesn’t really care for them. I have always eaten them raw and usually with a salad. I love their crunchiness and the peppery flavor that they have. I have been trying different roasted vegetables and I am loving them.
I put a cookie sheet into the oven and turned the oven on to about 425 to 450°. I bought a couple of bunches of organic radishes with the greens still attached. I cut off the greens and the root tip on the other end. My chickens will get these. I then washed them really well and let them drain in the sink for a little bit. Then I put them in a bowl.
I melted a little bit of expeller pressed coconut oil. Just a little to drizzle over them. I then salted them with Himalayan Pink salt and black pepper. You can add a little bit of rosemary or thyme as well. Whatever you might put on roasted red potatoes. I tossed them in the bowl to make sure they all got a little oil on them.
I pulled out the hot cookie sheet and put them on it. They sizzle really loudly when you do this. I set my timer for 4 minutes. and let them cook. I then stirred them all around and tried to make them all turn over. I put them in for another 4 minutes. I did this 3 times. They ended up being in there about 16 to 18 mins. These were fairly large radishes. They were REALLY GOOD!!! Even Michael liked them and said he would like to have them again. They almost tasted like roasted potatoes. You would not know you were eating a radish. The next time I might try putting a little tiny bit of olive oil on them when they come out of the oven, or even a little bit of butter.